Real Recipes From Real Home Cooks ®


Recipe by
Francine Lizotte
Surrey South, BC

Light, colorful with a crispy crust and fluffy sweet interior, this delicious dessert is perfect to serve for any special occasion!

yield 8 servings
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For pavlova

  • 4 to 5 lg
    egg whites (about 5 ounces), room temperature
  • 1 c
    powdered sugar
  • 1 tsp
  • 1/2 tsp
    cream of tartar
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    35% heavy cream
  • 1/4 c
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • fresh seasonal fruits for topping like raspberries, strawberries, kiwifruits, blueberries, etc., as needed

How To Make pavlova

  • 1
    For the meringue; Preheat oven to 350ºF
  • 2
    In a mixing bowl, add powdered sugar, cornstarch and cream of tartar; whisk well and set aside.
  • 3
    In the bowl of a stand mixer, add egg whites and with the whisk attachment, process on high speed until soft peaks form, about 4 minutes.
  • 4
    Add 1/3 powdered sugar mixture and process until completely incorporated, about 1 minute. Add 1/3 sugar mixture at a time, whisking well after each addition. Clean the sides of the bowl and process for 30 seconds. Scoop some meringue and invert it; if it holds its shape, is thick and glossy, it means it's ready. Add vanilla extract and process once again for 1 minute.
  • 5
    As a reference for a perfect circle, place the bottom of an 8-inch tart pan on a baking sheet lined with a silicone mat before covering it with some parchment paper. Scoop the meringue on the paper, forming a circle using the outline of the tart pan bottom; when shaped, remove the 8-inch bottom pan. Bring up the outside edge to 2 inches high with an indentation in the center for the toppings after the meringue is cooked. Make peaks around the edge with the tip of the spatula.
  • 6
    When ready to bake, reduce the heat to 215ºF and gently place the meringue in the oven. Carefully close the oven door to prevent it from deflating and bake for 1:30 hours.
  • 7
    When the time is up, turn off the heat and leave the Pavlova in the oven, undisturbed, for 24 hours.
  • 8
    The next day, carefully transfer the Pavlova to a cake stand and slide a thin spatula under to release it from the parchment paper; remove the paper and discard it.
  • 9
    For the whipped cream; In the bowl of a stand mixer with the whisk attachment, add cold heavy cream; process on high speed for 2 minutes. Add powdered sugar and vanilla extract; whisk until stiff peaks form.
  • 10
    To prevent it from caving in, gently spoon the whipped cream onto the center, covering any cracks or imperfections. Top with fresh fruits of your choice.
  • 11
    To view this recipe on YouTube, click on this link >>>>