Pavlova Recipe

pavlova

This light and luscious pavlova recipe is a perfect dessert for entertaining.

Adults and children alike will delight in this soft, but crunchy dessert.

This is a recipe that actually comes from a cookbook about cooking with kids – Ready, Steady, Spaghetti: Cooking for Kids and with Kids.

How to Make Pavlova

Pavlova sounds so exotic that you might think it is difficult to make, but it isn’t really hard at all.

It is just a matter of whipping up the egg whites until they are fairly stiff. Then add the cream of tartar and the two sugars at appropriate times, then baking it at a very low temperature.

Add a mound of freshly whipped cream and fresh fruit to the top of this wonderful dessert and you are done. Yum!

Use your own favorite mix of light fruits. Berries are perfect for this recipe. They look beautiful sitting on top of the beautiful meringue.

Other fruits work really well too. Sliced peaches and nectarines, sliced bananas, kiwi fruit, sections of citrus fruit, plums. All of these would be beautiful and delicious toppings for your pavlova.

This is a perfect dessert to serve after a heavier meal or in the summer when fresh berries are at their peak.

Give it a try.

pavlova

Pavlova Recipe

This light and luscious pavlova recipe is a perfect dessert for entertaining. Adorned with fresh fruit, it looks amazing on the table too.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine British
Calories

Ingredients
 
 

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup superfine sugar
  • 2 tablespoons confectioners' sugar
  • 1 1/2 cups whipping cream
  • strawberries, raspberries and blueberries to serve
  • pulp from 2 passion fruit, to decorate

Instructions
 

  • Preheat the oven to 300°F.
  • Line a baking sheet with waxed paper. Draw an 8 inch circle on the paper.
  • Using electric beaters, beat the egg whites in a large dry bowl until soft peaks form. Add the cream of tartar. Gradually add the superfine sugar, beating well after each addition. Continue beating until the mixture is thick and glossy and the sugar has completely dissolved. Add the confectioners' sugar and beat.
  • To test if the sugar has dissolved, rub a small amount of the mixture between your thumb and forefinger. The mixture should feel just slightly gritty. If it feels very gritty, continue beating for a few more minutes.
  • Spread the meringue mixture onto the waxed paper, inside the marked circle. Bake for 40 minutes.
  • Whip the cream until soft peaks form. Decorate the pavlova with the whipped cream and fresh fruit. Spoon the passion fruit pulp over the top and serve immediately.
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