Classic Pavlova with Berry Topping
Classic Pavlova with Berry Topping
Step into the heart of Australian culinary tradition with this Classic Pavlova, a dessert that's as iconic down under as beaches and barbecues. Its name honours the legendary Russian ballerina Anna Pavlova, and much like her captivating performances, this dessert elicits gasps of delight. The magic lies in its contrasting textures: a crisp, golden meringue shell that cracks ever so satisfyingly, giving way to a soft, marshmallow-like centre. It's the perfect canvas for the vibrant crown of fresh whipped cream and a riot of seasonal mixed berries, a combination that sings of summer's bounty. This beloved dessert, a staple at celebrations from Christmas to casual get-togethers, is surprisingly achievable for the home cook. Perfect for those seeking a show-stopping dessert that impresses with both flavour and visual appeal; a guaranteed crowd-pleaser for any gathering. Discover how to create this Australian icon yourself and taste the tradition.
- Preparation time
- 30 min
- Cooking time
- 1 hr 15 min
- Total time
- 1 hr 45 min
- Servings
- 8
Instructions
Making the Meringue
- 1Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking tray with parchment paper and draw a circle approximately 20cm (8 inches) in diameter on it. Turn the paper over so the pencil mark is on the underside.
- 2In a very clean, dry bowl, whisk the egg whites until stiff peaks form. Ensure no yolk contaminates the whites.
- 3Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is thick, glossy, and all the sugar has dissolved. Test by rubbing a little between your fingers; it should feel smooth, not gritty.
- 4Gently fold in the cornstarch and white vinegar (if using) using a large metal spoon or spatula.
- 5Spoon the meringue mixture onto the prepared baking tray, shaping it within the drawn circle. Create a slight well in the centre by building up the sides a little, which will help hold the cream and toppings later.
- 6Place the pavlova in the preheated oven and immediately reduce the temperature to 120°C (100°C fan/Gas Mark 1/2). Bake for 75 minutes.
- 7Once baked, turn off the oven, leave the door slightly ajar (you can use a wooden spoon), and let the pavlova cool completely inside the oven. This prevents cracking.
Assembling the Pavlova
- 1Once the pavlova is completely cool, carefully transfer it to a serving plate.
- 2In a separate bowl, whip the cold heavy cream until it forms soft peaks. Be careful not to over-whip.
- 3Spoon the whipped cream into the well of the cooled pavlova.
- 4Pile the mixed berries generously over the whipped cream.
- 5If desired, lightly dust with icing sugar just before serving.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 3 g
- Fat
- 18 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 3 g |
| Fat | 18 g |
| Carbs | 45 g |
Tips
- Ensure all bowls and whisk attachments are completely grease-free when making meringue for best volume.
- Cooling the pavlova slowly in the oven is key to preventing it from collapsing or cracking significantly.
- Assemble the pavlova just before serving to maintain the crispness of the meringue and freshness of the cream.
