Pavlova II

Pavlova Ii Recipe

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Carolyn Haas


Australians and New Zealanders both claim Pavlova to be their own. It is named after a famous Russian ballerina, Anna Pavlova. The meringue is crisp on the outside and chewy on the inside. Best made on a day without high humidity.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min


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  • 4
    egg whites
  • 1 pinch
  • 1 c
    sugar (extra fine, if available)
  • 1/2 tsp
  • 3/4 tsp
    white vinegar
  • 1 c
    heavy whipping cream
  • ·
    fresh fruit and/or berries of your choice
  • ·
    (well-drained canned fruit may be used)

How to Make Pavlova II


  1. Cover baking tin with parchment paper and trace a 7 inch circle on it.
    Preheat oven to 250ºF.
  2. MERINGUE: Beat egg whites with salt until stiff peaks form. Add sugar a few tablespoons at a time, beating well before adding more. When all sugar has dissolved and egg whites hold a stiff peak, add vanilla and vinegar. Beat well.
  3. Spoon the meringue onto the circle that you marked on the parchment. Spread evenly over the circle but make a little ridge around the perimeter.
  4. Bake for 1 1/2 hours or until firm to touch. Turn off oven and let meringue cool in the oven with the door slightly ajar.
  5. Whip cream in a chilled bowl. (Sweeten with a little sugar if desired). Spread whipped cream on top of cooled meringue. Wash and slice fruit and arrange on top of the whipped cream. Serve immediately!

Printable Recipe Card

About Pavlova II

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: Australian

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