Hello, Lykkers! If you're in the mood for a show-stopping dessert, Pavlova is a perfect choice.

This light, crisp meringue-based treat topped with fresh fruit is a favorite in many households, especially in New Zealand and Australia.

With a delicate texture on the outside and soft, marshmallow-like interior, Pavlova is sure to impress anyone who gets a taste. Let’s find into how you can make this scrumptious dessert yourself!

Pavlova Recipe: Step-by-Step Instructions

Ingredients:

4 large egg whites

1 cup (200g) caster sugar

1 teaspoon vanilla extract

1 teaspoon white vinegar

2 teaspoons cornstarch

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh fruits for topping (kiwi, berries, passion fruit, etc.)

Instructions:

1. Preheat and Prep

Begin by preheating the oven to 250°F (120°C). Line a baking sheet with parchment paper. For a perfect Pavlova, you can trace a circle on the parchment to guide the meringue’s shape.

2. Whisk Egg Whites

In a clean bowl, beat the egg whites using an electric mixer until soft peaks form. This can take about 3-5 minutes on medium speed. It's important that no yolk gets into the egg whites for the best results.

3. Add Sugar Gradually

Gradually add the caster sugar, one tablespoon at a time, while continuing to beat. Beat until the mixture is glossy and stiff peaks form. The sugar should be fully dissolved, so the meringue is smooth.

4. Add Cornstarch and Vinegar

Gently fold in the vanilla extract, vinegar, and cornstarch. These ingredients help create that signature soft interior of the Pavlova.

5. Shape the Meringue

Spoon the meringue mixture onto the parchment paper, shaping it into a round disc. Use the back of a spoon to create a slight dip in the center to hold your toppings.

6. Bake

Bake the Pavlova in the preheated oven for about 1 hour 15 minutes. Once the meringue is firm and has a slightly golden color, turn off the oven but leave the Pavlova inside to cool. It should cool gradually to avoid cracking.

7. Whip the Cream

While the meringue is cooling, whip the heavy cream with powdered sugar until soft peaks form. Don’t overwhip, or it may become too stiff.

8. Top and Serve

Once the meringue is completely cooled, top with the whipped cream and fresh fruits. Fresh berries, kiwi, and passionfruit work wonderfully for a colorful and flavorful topping.

Additional Tips for a Perfect Pavlova

- Oven Temperature: Keep in mind that oven temperatures can vary. If you notice the Pavlova starting to brown too quickly, lower the temperature to 225°F (107°C) and continue baking.

- Flavor Variations: Try adding different fruit combinations to your Pavlova for a unique twist! Other delicious options include mango, pineapple, or strawberries.

- Make-Ahead Tip: Pavlova can be prepared a day in advance. Once fully cooled, store it in an airtight container. When ready to serve, top it with fresh cream and fruit.

Creating a Pavlova is as rewarding as it is delicious. The delicate balance between the crisp meringue, smooth cream, and juicy fruit creates a dessert that's both visually stunning and a joy to eat. Whether for a special occasion or a casual treat, this dessert is sure to impress anyone you share it with.

Now that you’ve learned the steps, it’s time to bring this classic dessert to life in your kitchen. Happy cooking, Lykkers!