This classic pavlova recipe hails straight from my Australian friend Melissa. It’s dead easy to make and super impressive to serve. Top with whipped cream and fresh berries.
Ingredients:
For the Pavlova
6 egg whites at room temperature
Pinch cream of tartar
1½ cups granulated sugar
For the Whipped Cream
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Garnish with fresh berries
Instructions:
Make the Pavlova:
- Preheat oven to 250 degrees F.
- Line a baking sheet with parchment paper.
- Spray lightly with non-stick cooking spray.
- Using an electric mixer with whisk attachment, beat egg whites on medium speed until frothy.
- Add cream of tartar.
- Increase mixer speed to medium-high and beat to soft peaks.
- While continuing to beat the egg whites, gradually add the granulated sugar.
- Beat until glossy and stiff peaks form.
- Spoon mixture onto the prepared parchment paper. Use a spatula to shape the mixture into a circle.
- Bake for 1 hour, or until firm to the touch.
- Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven for several hours.
Make the Whipped Cream:
- Place heavy cream, sugar, and vanilla extract in a large bowl and beat on medium-high speed until it holds stiff peaks.
- Transfer the pavlova to a serving platter, then top with the whipped cream and fresh berries. Serve immediately.
