Pavlova Dessert Recipe

I had my first pavlova when I was in Stratford, ON to see Shakespeare’s, King Lear. I remember it like it was yesterday.

The delicious meringue taste with a subtle chewiness topped with delicious fruit. It was like eating a cloud made of heavenly sweetness. I loved it and vowed to learn to make pavlova.

That was about eight years ago and for some reason, I hadn’t tried to make them until today. My parents were coming for dinner and my mom’s restricted diet does not allow for fat. When they come I often make angel food cake with berries or a fruit crisp but tonight I thought I should try something a little different. I instantly thought about pavlova to showcase some perfect late summer fruit I had

It was divine!

Pavlova Dessert Recipe

Pavlova Ingredients:

4 egg whites
1 cup white sugar
1 tbsp cornstarch
1 tsp white vinegar
1 tsp vanilla
*Tip: use clear vanilla if you would like pure white pavlovas

Pavlova Directions: 

Make sure oven rack is in bottom 1/3 and preheat to 250C.
Beat egg whites in a bowl using an electric mixer (or stand mixer) on high until soft peaks form (approximately 2 minutes).
Continue beating on high adding the sugar in small batches. Beat until glossy peaks form and sugar is completely dissolved (approximately 2 minutes).
Beat in cornstarch, vinegar, and vanilla until fully mixed.
On a parchment lined cookie sheet drop 6 mounds of pavlova. Flat with the back of a spoon and push up the sides to form little nests.
Bake for 1 hour and 15 minutes until tops are crisp and dry (but not browning).
Turn oven off and allow pavlovas to ‘dry’ for an hour.
Cool completely.

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Pavlovas

Delicious light meringue like dessert free from fat and full of flavour. Make them into nests and top with whipped cream and fresh fruit.

Course: Dessert

Author: Kerrie @ Family Food and Travel

Ingredients

• 4 egg whites
• 1 cup white sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla
• *Tip: use clear vanilla if you would like pure white pavlovas

Instructions

1. Make sure oven rack is in bottom 1/3 and preheat to 250C.
2. Beat egg whites in a bowl using an electric mixer (or stand mixer) on high until soft peaks form (approximately 2 minutes).
3. Continue beating on high adding the sugar in small batches. Beat until glossy peaks form and sugar is completely dissolved (approximately 2 minutes).
4. Beat in cornstarch, vinegar and vanilla until fully mixed.
5. On a parchment lined cookie sheet drop 6 mounds of pavlova. Flat with the back of a spoon and push up the sides to form little nests.
6. Bake for 1 hour and 15 minutes until tops are crisp and dry (but not browning).
7. Turn oven off and allow pavlovas to 'dry' for an hour.
8. Cool completely.

Looking for more fruit desserts try our delicious Apple and Peach Crisp, Easy Baked Apples, Individual Pear and Blueberry Crisp and Blueberry Almond Ginger Smoothie.