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Easy Pavlova on a white cake stand
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Easy Pavlova Recipe

Pavlova is such a pretty, delicate dessert. Perfect for a romantic dessert
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Keyword: dessert, easy pavlova, pavlova cake
Servings: 4

Ingredients

  • 4 egg whites room temperature
  • 1 cup castor sugar
  • 1 tsp vanilla essence (optional)
  • 1 tsp white vinegar
  • 1 tsp cornflour

Filling

  • 1 cup/250ml fresh cream
  • 2 tbsp castor sugar
  • 1&1/2 cup fresh berries

Instructions

  • Preheat oven to 150 degrees Celsius. Ensure your bowl is squeaky clean, best to wipe it down with some vinegar
  • Seperate your eggs whilst they are still cold and allow the egg whites to reach room temperature
  • Place the room temperature egg whites in the mixing bowl and whisk on low speed. When it just starts forming stiff peaks, start adding a one tablespoon sugar at a time.
  • Keep whisking, about 3-4 minutes, until the egg whites form stiff peaks. Add the vinegar and cornflour (and vanilla if using) and give it a quick whisk, not more than about 10 seconds. It will look glossy and silky
  • Draw a circle on some parchment paper and flip it over on a flat baking tray. Transfer the mixture immediately to the lined baking sheet. Use a spatula and form a round ring, make a deep indent in the centre
  • Reduce the oven temperature to 110 degrees Celsius (fan oven). Cook for one hour and 35 minutes. Do not be tempted to open the oven door. Once baked allow it to cool in the oven preferrably overnight or until it is completely cool.
  • If you are not serving the Pavlova the same day store the meringue in an airtight container
  • Whip the fresh cream and spread it in the centre. Top with berries and dust with some icing sugar if desired

Notes

  1. Your eggs must be at room temperature. However, when separating it is easier when they are cold. Separate them and allow the egg whites to sit until it reaches room temperature
  2. If you want a super white pavlova leave out the vanilla
  3. Ensure your berries are washed and dried with some paper towels before placing them on the cream
  4. You can use your discretion in terms of how much berries you would like to use although I used about a cup and a half