Pavlova

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Light, airy, and beautifully crisp on the outside with a marshmallow-like center, Pavlova is a dessert that never fails to impress. Topped with pillowy whipped cream and a vibrant mix of fresh berries, this meringue-based treat is as elegant as it is irresistible. Named after the Russian ballerina Anna Pavlova, it’s the perfect finale for any celebration, brunch, or summer gathering.

The beauty of a Pavlova lies in its contrast — crisp meets creamy, tart berries meet sweet meringue, and every bite melts in your mouth. It might look like something from a patisserie window, but making Pavlova at home is easier than you think. Once you learn the basics, you’ll want to whip one up every chance you get.

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Why You’ll Love This Pavlova

• Crispy and soft all in one bite: That dreamy texture combo is everything.
• Customizable: Change up the toppings with seasonal fruit or citrus curd.
• Naturally gluten-free: Perfect for those with dietary restrictions.
• Make-ahead friendly: The base can be made in advance, saving time.
• Visually stunning: It steals the spotlight at any table.

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What Kind of Berries or Toppings Can I Use?

The most popular Pavlova topping is a medley of berries — strawberries, raspberries, blueberries, and blackberries. But it doesn’t stop there. Passion fruit pulp adds a tangy kick, while sliced kiwi, mango, or pomegranate seeds offer tropical flair. You can also drizzle with lemon curd, berry compote, or a touch of chocolate for extra indulgence. Just be sure to add toppings right before serving to keep the meringue crisp.

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Ingredients for the Pavlova

Every ingredient in a Pavlova plays an essential role in creating that signature crisp-and-chewy texture. Here’s what you’ll need and why it matters:

• Egg whites: The base of the meringue. They whip into stiff peaks to provide structure and volume.
• Granulated sugar: Stabilizes the egg whites and gives the Pavlova its glossy finish and sweetness.
• Cornstarch: Helps create that soft, marshmallowy interior.
• White vinegar or lemon juice: A touch of acid strengthens the meringue and helps it hold its shape.
• Vanilla extract: Adds a lovely aroma and flavor to the base.
• Heavy whipping cream: Whipped into a soft, creamy topping.
• Fresh berries: For topping — they add tartness, freshness, and vibrant color.

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How To Make the Pavlova

Step 1: Prep the Oven and Ingredients

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide for shaping.

Step 2: Make the Meringue

In a clean, dry bowl, beat egg whites on medium speed until soft peaks form. Slowly add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla gently.

Step 3: Shape and Bake

Spoon the meringue into the center of the circle on your parchment paper. Use a spatula to shape into a round with a slight dip in the middle. Bake for 1 hour and 15 minutes. Turn off oven and let the Pavlova cool completely inside with the door slightly ajar.

Step 4: Make the Whipped Cream

Beat the heavy cream until soft peaks form. Chill until ready to use.

Step 5: Assemble and Serve

Top cooled Pavlova with whipped cream and fresh berries. Serve immediately for the best texture.

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How to Serve and Store Pavlova

Pavlova is best enjoyed the day it’s assembled. The crisp shell starts to soften once topped, so serve it soon after decorating with cream and fruit. One Pavlova typically serves 6–8 people depending on slice size.

If you need to make it ahead, bake the meringue base the day before and store it in an airtight container at room temperature. Add toppings just before serving to preserve that iconic crunch.

Leftovers can be stored in the refrigerator for 1–2 days, but note that the texture will become softer over time. Still delicious, just a little different.

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What to Serve With Pavlova?

H3: Espresso or Strong Coffee

The bitterness of coffee balances the sweetness of the meringue beautifully.

H3: Sparkling Wine or Champagne

For celebrations, bubbles pair wonderfully with Pavlova’s lightness.

H3: Lemon Curd

A bright and tangy spread you can drizzle over the top or serve on the side.

H3: Chocolate Shavings

Sprinkle on top of the whipped cream for a rich contrast.

H3: Crushed Pistachios or Almonds

A nutty crunch adds texture and complements the fruit.

H3: Vanilla Ice Cream

For extra indulgence, a small scoop alongside is heavenly.

H3: Berry Compote

Warm, syrupy berries deepen the fruit flavor and make it even more luscious.

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Frequently Asked Questions

Can I make Pavlova ahead of time?

Yes! You can bake the meringue base a day in advance. Just store it in an airtight container at room temperature. Assemble with toppings just before serving.

Why did my Pavlova crack?

Cracking is common and usually caused by sudden temperature changes. Cooling the Pavlova slowly in the oven helps minimize this.

Can I use frozen berries for topping?

Yes, but thaw and drain them well. Fresh berries work best for presentation and texture.

How do I know when the meringue is ready?

It should look dry and feel crisp on the outside. The inside stays soft and marshmallow-like.

Is Pavlova gluten-free?

Yes, traditional Pavlova recipes are naturally gluten-free. Just double-check all topping ingredients.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
Tell me how yours turned out! Did you go with classic berries or get creative with tropical fruit? I love seeing your variations and hearing your tips too. Let’s help each other bake better.

Find even more desserts and inspiration on my Pinterest page.

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Conclusion

Pavlova is one of those desserts that looks and tastes extraordinary, yet is so simple at its core. With a little patience and a few pantry staples, you can create a show-stopping treat that melts in your mouth and brightens any table. Whether it’s for brunch, birthdays, or just a weekend project, this Pavlova will have everyone coming back for seconds.

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