Pavlova Recipe


Pavlova is a dessert that is believed to have originated in Australia or New Zealand and is named after the Russian ballerina Anna Pavlova. It is typically made with a meringue base, which is baked in the oven until it is crispy on the outside and soft on the inside, and then topped with whipped cream and fresh fruit.


4 large egg whites

1 cup granulated sugar

1 tsp white vinegar or lemon juice

1 tsp cornstarch

1 cup heavy cream

Assorted fresh fruit for topping (such as strawberries, kiwi, mango, or passionfruit)


  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the egg whites on high speed until stiff peaks form.
  3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
  4. Once all the sugar has been added, beat the mixture for an additional 1-2 minutes until it is glossy and forms stiff peaks.
  5. Sprinkle the cornstarch and vinegar or lemon juice over the top of the egg white mixture, and gently fold it in using a spatula.
  6. Spoon the mixture onto the prepared baking sheet, forming a circle about 8-10 inches in diameter and making a slight indentation in the center to hold the toppings.
  7. Bake the pavlova in the preheated oven for 1-1/2 to 2 hours, or until the outside is dry and crisp, but the inside remains soft and marshmallowy.
  8. Turn off the oven and let the pavlova cool completely inside the oven before removing it.
  9. Just before serving, whip the heavy cream until soft peaks form.
  10. Top the pavlova with the whipped cream and fresh fruit, and serve immediately.


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