Easy Homemade Pavlova Recipe

Australia and New Zealand each claim the dessert pavlova as their own. It has a melt-in-your-mouth meringue base with a crisp exterior, and you can fill it with any fresh berry or kiwi fruit of your choice before topping it with whipped cream. For a flavorful, citrus-forward pavlova filling, lemon curd is also a delicious addition. The crisp, cooled meringue foundation of the pavlova, as well as the toppings, can be packed separately and assembled on-site when you are ready for dessert.

• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 1 cup superfine sugar, see note
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup of sliced kiwi, peaches, berries, or other fruit
• 1 1/2 cups whipped cream
• Sugar, to sweeten the whipped cream, optional
• 1/4 cup miniature chocolate chips, optional
• Crushed candies, optional
• Fruit slices, optional

Preparation: 15 minutes

Cook: 45 minutes

Total: 60 minutes

• Set the oven to 400 F. Placing parchment paper on a shallow jelly roll pan will help.
• Over egg whites, sprinkle cream of tartar, and beat until stiff. Cornstarch and sugar are whisked together. As you continue to beat the egg whites on medium speed, add the mixture one tablespoon at a time. The meringue has to be crisp, bright white, and sparkly. Vanilla extract is folded in.
• Heat the oven to 200 F. Place a round of meringue on the pan with a diameter of about 6 inches. One hour of baking. Switch off the oven and leave the meringue inside until it cools down or overnight.
• Fruit should be placed over the pavlova meringue base, followed by whipped cream, chips, crushed candy, and/or more fruit.
• Slices should be made lightly using a serrated knife. The remaining foodstuff should be stored in a covered container.

You'll have plenty of time to prepare your toppings while your pavlova bakes in the oven and the magic happens. To get you started, here are a few of our favorite topping combos.

• Classic: Strawberry, Kiwi, Passionfruit, Cream, and Icing Sugar
• Berry Elegant: Strawberry, raspberries, blackberries, blueberries, and cream
• Choc Top: cream, strawberries, and Nutella
• Fruity Goodness: Blueberries, Mango, and Passionfruit

If you cannot find superfine sugar, grind granulated sugar in a food processor until the crystals are half the size that they were originally. After that, measure and continue with the pavlova.

Even more so because of the whipped cream topping, it is usually best to store leftovers in the refrigerator. The shell will still be tasty the next day, but be softer and less crispy.

• Use only eggs that are at room temperature; cold eggs will make your meringue mixture overly runny.
• Don't give in to the temptation to combine the sugar and egg whites too quickly. This can make the meringue runny if applied too soon. 
• Allow enough time for the egg whites and sugar to fully blend. If you don't, the pavlova can fracture or collapse and have a gritty texture.
• Pavlovas can be prevented from cracking by baking them on the bottom oven rack.
• Cooking meringues may be affected by humidity. Try to stay away from extremely humid days and places for the best results.

Final word

It's all about the crispy, chewy meringue crust and the soft, pillowy marshmallow center in this simple homemade Pavlova recipe. Just 15 minutes will be needed to bake the meringue base. To make a single giant pavlova or individual servings, you can alter the size at which you pipe the meringue base.