Pavlova

If you are looking for a dessert that hits all the important points (beautiful, easy to make, delicious and makes the guests go wild), then this is it.

This is the first time I’ve ever made Pavlova.  Now, I’ve seen it around in magazines and online before but I just never really felt particularly compelled to give it a try… until now.

So glad I did. You’re going to love this.

pavlova single1

At its heart, Pavlova has a lightly crisp meringue and is surrounded by homemade whipped cream and topped with assorted fresh berries.

It’s not only a really beautiful, delicate-looking dessert, it’s also delicious with just the right amount of melt-in-your-mouth texture coming from that meringue.

The juicy, fruit topping helps to cut the sweetness of the cream and it’s a perfect combination.

pavlova duo4

First, use a small bowl to trace several circles onto parchment paper.  Turn the parchment paper over so the pencil markings are facing the baking tray and won’t come in contact with the meringue.

After making the meringue, spread spoonfuls evenly inside the circles using the pencil marks as a guide.

Bake the meringue for 90-minutes in a 180-degree oven.

NOTE: If making a larger, single Pavlova use a large plate to trace your guidelines onto the parchment paper.  Also, you can print the full recipe from a screen further down in this post.

pavlova duo2

Allow the meringue to cool completely.

Baked meringue is very fragile at this stage… so make sure you handle it gently.

They’re like light wafers which also makes them ideal for stacking.

pavlova duo3

Of course, you can’t go wrong with homemade whipped cream as filling for Pavlova.  Whipped cream recipe is further down in this post too.

Scoop a generous amount of whipped cream and spread it on one of the meringue wafers.  Make sure you take the whipped cream right to the edges of the wafer.

Top with another wafer, add another layer of whipped cream and then top with a third mini wafer.

Spread another generous layer of whipped cream on top of the third wafer just like you were layering and frosting a cake.

pavlova mini lisa2

After washing/slicing assorted fruit, drain it on a paper towel and allow it to dry completely before putting on top of the Pavlova.  Add a few leaves of fresh mint for an extra dash of contrasting color.

Oh, if you’re wondering why there’s a door in this picture… that’s because I shot some of the pictures for this post in my foyer because of the wonderful natural light.

NOTE- Next week, my Get the Shot column will feature a look behind the scenes of this Pavlova photo shoot along with some photography and food styling tips.

pavlova mini single

Even though this is a fancy-looking dessert you may envision serving at a ladies’ lunch or bridal shower, I think you could actually serve it at any event you like.

I made a large, single Pavlova and took it to my friend’s Superbowl party yesterday.

Dessert lovers went wild… and not just for the Bronchos and Panthers.

Gotta say (in all modesty),  my Pavlova was the most devoured dessert of the night.

pavlova mini trio2

Mini Pavlova
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Creamy and crispy, fruit-topped dessert that is so light it melts in your mouth. Amazingly easy to make and gorgeous to plate and serve.
Ingredients
  • 4 egg whites (room temperature)
  • 1 cup sugar
  • 2 teaspoons of corn starch
  • 1 teaspoon vanilla
  • 1 teaspoon of white wine vinegar
  • FOR WHIPPED CREAM FILLING
  • 1 cup heavy whipping cream
  • ½-1 cup of confectioner's sugar (add confectioner's sugar to desired sweetness)
  • 1 teaspoon vanilla
  • Assorted fruit
Instructions
  1. Preheat oven to 180-degrees.
  2. Whip the egg whites in an electric mixer using the whisk attachment. Beat on high speed for about 3 minutes or until soft white peaks begin to form. Add the sugar and beat for another minute.
  3. Remove from stand mixer.
  4. Add the cornstarch, vanilla and white wine vinegar.
  5. Fold these last ingredients into the mix.
  6. Use a small bowl to trace circles onto parchment paper.
  7. Turn paper over so pencil marks are on the bottom.
  8. Spoon the egg white mixture onto the parchment paper using the circles as guides to form the mixture into circular shapes.
  9. Place circles on a baking tray and bake for 90 minutes.
  10. To make the whipped cream filling: Chill stand mixing bowl for at least one hour. Whisk whipping cream in mixer. Slowly add sugar and vanilla. Add smallest measurement of sugar and taste, add more sugar for a sweeter cream.
  11. Whip cream until fluffy.
  12. Spread whipped cream filling on Pavlova wafer, top with second wafer, spread more whipped cream, top with final wafer and add whipped cream.
  13. Top with sliced, assorted fresh fruit.
  14. Best served chilled and on the day you make it.

pavlova closeup

Oh, I did a little research on this lovely dessert.

While there seems to be online consensus that the dessert is named after the Russian ballerina Anna Pavlova,  there is debate about the national origin of the sweet treat (so, I won’t even get into that).

Regardless of where this dessert first came from, I think you’ll be glad you made it… and your friends and family members will be happy about it too.

pavlova minis group3

Thanks for stopping by.

See  you back here next time. 

 

I’m linking this Pavlova dessert post to the following:

Stone Gable

 

  • Patty Porter

    Can you make the Pavlova in advance and just fill later?

    • Lisa Tutman-Oglesby

      Hi Patty, I’ve never done that but I don’t see why you can’t make the wafers ahead of time.
      I’m not sure how far in advance you can get away with though. Maybe a few days ahead of time but I don’t think I’d make them more than that.
      Also, I think you would probably need to store them in an airtight container.
      Please make sure you handle them with care whenever you make them because they are extremely fragile.
      Pavlova is easy to make and oh-so good to eat-lol Good luck.

  • Bunny

    This has been my go to company dessert for several years now. A tip for you: with the leftover egg yolks I make crème brûlée. Everyone raves about both of these desserts and I don’t tell them how easy they are to make.

    • Lisa Tutman-Oglesby

      Great idea, Bunny.
      I’m going to keep that in mind.
      I hate tossing all those lovely egg yolks so, I’m definitely going to remember this.
      Happy day to you and thanks for the tip.

  • [email protected] Designs

    Lisa…this dessert is magnificent…I truly want to make this…I will have to make it for 8 people, so I will just double the recipe…which will probably be fine as the guys usually ask for seconds!….Love the beautiful photography!….and just an FYI, for some reason your posts have dropped from my email….I will try to re-subscribe to see if that works.

    • Lisa Tutman-Oglesby

      Thanks so much, Shirley. I hope you give this a try. It’s so simple. You can make a big one but I really kind of like the individual size servings too. Be sure to keep it refrigerated until ready to serve. Please do re-sign up for the subscription. I think that’s fixed now.

  • [email protected]

    Lisa….I am making these tomorrow! Thanks for the recipe and your beautiful photo’s! I so love visiting……Happy Valentine’s Day…

    Lois

    • Lisa Tutman-Oglesby

      Thank so much, Lois! Good luck with your Pavlova. Drop me a line if you remember and let me know how you like it. Happy Valentine’s Day.

  • Lindsey Back

    I think you were wise not to get into the origins of the pavlova. I live in Brisbane Australia and it is our national dessert in Summer and it was first made for Pavlova here in Australia…..HOWEVER…..if you talk to a New Zealander they will tell you it was first made for her in NZ!!! It is the source of many comments/humour/jibes between the 2 countries. If you double your recipe you can make a full sized one, my Mums recipe is double the one above and it makes a good size for a party.

    • Lisa Tutman-Oglesby

      Thanks Lindsey. When I was doing my research for this beautiful dessert I noticed all the back and forth between nations. So glad I steered clear of the debate-lol

      I love this dessert too and I think it just may be my new, favorite go-to dish.

  • Jae

    oh, my. How beautiful! I am thinking heart shaped meringues with red fruits for a valentine day treat. Thanks for the inspiration.

    • Lisa Tutman-Oglesby

      Jae, I think that’s a beautiful idea. Snap a photo for me, if you think about it. I’d love to see how your heart-shaped Pavlova turns out. I think that would be perfect for Valentine’s day.

  • Marisa Franca @ All Our Way

    I have always wanted to make a Pavlova! Yours are beautiful — almost too pretty to eat but i’d make the sacrifice 🙂 Your fruit is just the perfect touch. Great dessert! Have a wonderful day!

    • Lisa Tutman-Oglesby

      Thanks Marisa. Yes, Pavlova is almost too pretty to eat but once you take that first bite… you won’t care anymore-lol. Thanks for stopping by.

  • Jeanne

    I think this is the most beautiful dessert I have ever seen…really! I’d love to try. You make it sound simple! Thanks.
    http://doodlet.me/2016/02/gung-hay-fat-choy-2/

    • Lisa Tutman-Oglesby

      Hi Jeanne, I promise this really is the easiest dessert you’ll ever make. Give it a try and let me know what you think. Thanks for you sweet words.

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