Classic Pavlova Recipe

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup heavy cream
• 1 pint fresh strawberries, sliced

Steps

1. 1 Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. 2 In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and continue beating.
3. 3 Gradually add sugar, a tablespoon at a time, beating until stiff peaks form. Mix in vinegar and vanilla.
4. 4 Shape mixture into a 9-inch circle on the parchment paper. Bake for 1 hour, then turn off the oven and let it sit for another 30 minutes.
5. 5 Whip heavy cream until soft peaks form. Spread over cooled meringue.
6. 6 Top with sliced strawberries just before serving.

Nutrition

Tips

• Ensure your bowl and beaters are grease-free for perfect peaks.
• Use a kitchen thermometer to check oven temp for accuracy.
• For a twist, add a splash of lemon juice to the whipped cream.
• Experiment with different fruits like kiwi or passionfruit.
• Make ahead: Assemble without fruit up to a day in advance.

Storage

Store assembled Pavlova in the fridge for up to 6 hours. Do not freeze. Best served fresh.

Serving Suggestions

• Serve with a drizzle of chocolate sauce.
• Pair with a scoop of vanilla ice cream.
• Add a sprinkle of toasted coconut flakes.
• Enjoy with a cup of freshly brewed coffee.

FAQ