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Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Meringue:
Toppings:

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.

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  • Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.

  • Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.

  • Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.

  • When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Nutrition Facts

82 calories; protein 1.1g; carbohydrates 13.6g; fat 2.8g; cholesterol 10.2mg; sodium 26.6mg. Full Nutrition
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