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Pavlova | ZoëBakes | Photo by Zoë François

Pavlova

A pavlova is a study in perfect imperfection. It bakes into a delicate, smooth shell that collapses in the middle, begging for any manner of filling.
Watch me make this on Instagram!
Want to try mini pavlovas? You can watch me make those too.
Servings: 8

Ingredients

  • 150 g egg whites ~ about 5 egg whites at room temperature
  • 1 pinch kosher salt
  • 1/8 tsp cream of tartar optional. It will make the meringue stronger, especially if you have older, weaker egg whites
  • 3 tbsp cold water
  • 1 1/4 cups (250g) superfine sugar how to make superfine sugar
  • 1 tbsp plus 1 teaspoon cornstarch
  • 1 tsp vanilla extract
  • 1 tsp vinegar white wine, cider or distilled

For Serving

  • 1 recipe Perfect Whipped Cream
  • 1 cup Lemon Curd divided
  • Fresh Raspberries and / or Passion Fruit for filling and topping
  • Confectioners' sugar for dusting

Instructions

  • Preheat oven to 275°F / 135℃ and place a rack in the bottom 1/3 of the oven. Trace a 6-inch / 15cm circle on a piece of parchment and set it, upside down, on a baking sheet.
  • In a stand mixer fitted with the whisk attachment, combine the egg whites, salt and cream of tartar (if using) and beat on medium-high speed until medium stiff peaks form, about 3 minutes.
  • Turn the mixer speed to medium-low and drizzle in the water. Slowing sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes.
  • Using the whisk attachment or a rubber spatula, gently fold the cornstarch, vanilla, and vinegar into the egg whites.
  • Mound the egg foam into the circle on the prepared parchment paper. Using a metal spatula, smooth the mound, then swipe grooves into the foam, creating curls at the top. Very gently create a crater at the top, like a volcano, where the grooves meet. (see me do this on Instagram)
  • Bake for 60 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 250°F and continue to bake for 45 minutes. Turn off the oven (don't open the door), turn on the light in the oven (don't stress if the light doesn't work) and let the meringue sit in the cooling oven for at least an hour, but it can be stored like this overnight or even up to 24 hours.
  • The center of the pavlova will collapse, that's just the nature of the beast and where you will put your filling. If it does't fall into the cavity completely, use a paring knife to carefully open up a hole in the top. The outer edge may crack a touch too, but I've made this shape several times and it generally only cracks a little if you do not open the oven door. The inside should be soft, but not at all wet.
  • Run a metal spatula under the pavlova to release it from the paper and carefully transfer to a serving plate.
  • Fold half of the whipped cream into 1/2 cup / 130g of the lemon curd. Fit a pastry bag with a large round tip and fill with the cream-curd mixture. Alternatively, carefully spoon in the mixture. Spoon 1/4 cup / 65g of the remaining lemon curd over it, then sprinkle with some of the berries. Repeat with the remaining cream-curd mixture and then the remaining lemon curd. Finish with the remaining berries and whipped cream and then dust with confectioners' sugar.
  • Refrigerate the pavlova for about 1 hour before serving to make it easier to cut.

Rate and Review!

  • If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!