Gourmet Made Deliciously Simple

Classic Pavlova

Classic Pavlova is airy, light and absolutely delicious meringue-based dessert cake that you will be making over and over again.
 
Classic Pavlova is airy, light and absolutely delicious dessert cake that you will be making over and over again. Classic Pavlova is airy, light and absolutely delicious dessert cake that you will be making over and over again.
 
By now you probably noticed that I have a soft spot for meringue-based desserts. Ever since my classmate in elementary school brought some meringue cookies for our tea party, I fell in love with them. Not too long ago, I came across the Pavlova, and was itching to make it. What’s better occasion than Mother’s day? I baked this delicious classic pavlova for my boyfriend’s mother mother-in-law. It was so good that I had to bake it for myself the same night. 
 Classic Pavlova- step-by-step
 
Did you know that meringue is considered one of healthy desserts? It’s probably because there is no butter or flour. So don’t feel too guilty indulging in this delicious dessert. But remember moderation is the key. 😉
 
Classic Pavlova is airy, light and absolutely delicious dessert cake that you will be making over and over again.
 
Everyone enjoyed it today! I hope you do the same.
 
Classic Pavlova is airy, light and absolutely delicious dessert cake that you will be making over and over again.
It’s literally melt in your mouth cake. 🙂
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Classic Pavlova

Classic Pavlova is airy, light and absolutely delicious dessert cake that you will be making over and over again.

Yield: 8

Ingredients:

For the cake:

  • 1 ¼ cup (250gr) sugar
  • 2 tablespoons cornstarch
  • 6 large egg whites
  • ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar, or white wine vinegar 

For the filling:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon pure vanilla extract

For the topping:

  • 2 cups (250gr) sliced fresh strawberries (about 10 large whole strawberries)
  • 1 cup (150gr) fresh blueberries

Directions:

  1. Draw 8-inch circle on a parchment paper and place it on baking sheet, ink side down. Preheat the oven to 300°F (150°C).
  2. Whisk together sugar and cornstarch. Set aside.
  3. In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until frothy. Stir in cream of tartar and salt and continue to beat on medium high speed. Add sugar/cornstarch mixture one tablespoon at a time, while mixer is running on medium high speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny. Add vanilla extract and white distilled vinegar, and gently fold the mixture with a spatula.
  4. Transfer the batter onto the parchment paper inside the circle. Make a shallow well in the center.
  5. Bake for 50 minutes. Turn the oven off and let it cool for at least 2 hours with oven door ajar. You can leave it overnight. While cooling, the cake will collapse and crack. This is totally normal.
  6. To make the whipped cream filling, beat the heavy cream with sugar and vanilla extract on medium speed until nice and thick . Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
  7. When you are ready to serve, gently run a long offset spatula on the bottom of the cake to separate from the parchment paper. Using a large cake lifter, carefully transfer the cake to a serving platter. Spread the whipped cream filling over the top of the cake and top with fresh fruits.
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36 comments

  1. Hi I just made this, it went a little flat after the 50mins, I still have to wait the two hours however I do have the oven door cracked open a littl, is it normal to look a little less puffy and it looks glossy. I’m praying this turns out! I’ve had this before and love it! Soo refreshing! Thanks for sharing!

    • Hi, Nissrene. Did it puff up and then went down? If so, it’s totally normal. As it cools, the shell may crack too, which is fine. Just let it cool completely, preferably overnight. Hope you’ll love it! Let me know.

      • Unfortunately I ended up baking another one except I kept
        It baking for an hour and 10 minutes. The first one was very soft in the center and a little crispy on the edges however I do live in Illinois so I’m sure the weather might have something to do with it. I have it cooling in the oven with the oven door slightly cracked open so I’m praying this works out. I’m not going to lie though, we were nibbling on the first one and it was delicious but if only it wasn’t too soft in the center. I’ll let you know how this one turns out. Thanks for responding!

      • The second one turned out absolutely amazing! Thank you!!!

  2. Shinee, in response to question about cracking?? I’ve have made so many variations over the years and in so many altitudes and climates, but I have never known a pavlova not to crack!! They just do.  Your’s is the very best recipe I have ever tried. Frankly the cracking won”t matter once it”s on a plate covered with strawberries and whipped cream!!

  3. Fabulous Recipe!! Best I’ve ever tried and I have tried many variations over the years. I live in Florida so Strawberries just coming into season, and I will be making this tonight! The compliments I have received
    With this recipe exceed anything I’ve ever made and requests for the recipe. Once I was asked if I could be paid to make this.  Be prepared to receive many ooh’s and awe’s!!  Sometimes I add a little
    Shaved chocolate and some finely chopped nuts(walnuts) to the top, just before serving and I have gone so far as to reserve the plumpest, nicest strawberries to dip in chocolate and place around plate.  Enjoy!!!

    • Karen, you made my day! So happy that it’s the winner of all the pavlova recipes you’ve tried. And I agree it’s such a show stopper! So jealous of the strawberry season you’re having over there, Karen! It’s outrageously cold (9°F!!) here today. 🙂 Eat some juicy strawberries for me.

  4. What can you do if u don’t have cream of tartar Available?

  5. Making this today for a Passover dinner tonight. Glad I found your recipe, seems to tick all the boxes needed for a perfect meringue!

  6. Ummm I’m from aus and its actually not meant to collapse. The hardest part of making a pav is for it to not collapse ????

    • Hmm, really? That’s interesting. I guess by collapse I meant the crispy crust cracks and the center is slightly exposed. As you can see on the photo the center is still tall and marshmallow-y. So does it not meant to crack at all? If you have any tips to prevent the cracks, I’d love to know. I’m a perfectionist, and now I’d love to make it a proper way. I always thought that it’s just a nature of Pavlova to have imperfections. Thanks for your comment, Linda! Really appreciate it. 🙂

  7. If I make the cake the night before and add the whipped cream in the morning to serve that evening?

    • Hi, Jan. I’d suggest adding the whipped cream about an hour or so before serving. Or the cake might get soggy. Cake can be baked a day in advance though.

  8. Looks wonderful Shinee! Never made Pavlova myself, but can’t wait to try your recipe. Love the fresh berries on top, perfect for spring!

  9. This is a a stunning dessert!  I have extended family from Australia where this dessert is quite common so I’ve always wanted to make it.  Look forward to trying it when fresh berries are in season again.

  10. This is so  beautiful! I could totally see myself serving this as an Easter dessert. It just seems perfect for it.

  11. Im just seeing this recipe now, Oh.my.gosh.  This looks so scrumptious, I must make this one!!! Your recipes and ideas and photos are to die for!

  12. Pingback: Pumpkin Pudding ~Sweet and Savory by Shinee

  13. this came out beautifully! i’d love to try it.

  14. sain bainuu, ene vineger gedegt heden huviin uks us hiih yum bol? apple vineger hiij bolohiin boluu?

  15. Монголоор орц хийх дараалал оруулж болох уу 🙂

  16. Yamar goyo haragdaj bainaa! Neeh huurhun tailbar bichdegiishdee!

  17. Looks delicious, i would try it. Tkanks for sharing, became your regular visitor of the blog.

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