This wonderful pavlova recipe serves 6 and you make the meringue in advance so that when you’re ready to dive in, it goes together in a flash. Tip: this is a real crowd pleaser, so you may consider making two of you’re taking it to a party. This Sister’s recipe started its life as a metric recipe, which is why the measurements may seem a bit wonky for Americans.
For the meringue
- 3 large egg whites at room temperature
- 175 grams (3/4 cup) granulated sugar
- 1/8 teaspoon lemon juice
- 1/4 teaspoon cornstarch
- Pinch of salt
For the topping
- 10 ounces/275 ml cream, whipped
- 1 cup/130 grams ounces blackberries or blueberries
- 1 cup/130 grams strawberries
- 1 cup/130 gram ounces raspberries
- 1 teaspoon powdered sugar
Preheat your oven to 150˚C/300˚F. Spray a baking sheet lightly with cooking spray. Cover it with silicone paper or parchment paper, which will peel off easily. Don’t use wax paper, because the wax will melt and ruin all the effort you’ve put into your pavlova recipe.
Put the egg whites in a large clean bowl and whisk them until they have soft peaks. If you can turn the bowl upside down without them falling out, you’re there. If you go too far, they will start to flop. Start adding the sugar a couple of tablespoons at a time and whisk after each addition until all the sugar is in your mix. Add lemon juice, cornstarch and salt and whisk a bit more. Your meringue mixture should be quite stiff now. If it’s not, add another ¼ teaspoon cornstarch and whip a bit more.
Using a metal spoon, glop the meringue mixture onto your baking sheet and make a circle of about 20 cm/8 inches in diameter. Swirl it with the back of your spoon to make it be an even thickness and create a few peaks. How large your pavlova will be depends a bit on how large your eggs are.
Put the meringue in the center of your oven and turn the temperature down immediately to 140˚C/275˚F. Bake for 1 hour and then turn off the oven. Leave the Pavlova in the oven until it is completely cold. You can do this the evening before you want to eat it and leave it in the oven overnight. When I do this, I always put a sticky note on my oven to remind me it’s in there so I don’t accidentally turn the oven on to preheat for something else. My Sister Said this is a ‘senior thing’.
When you’re ready to serve, peel off the baking paper and put your meringue on a pretty plate. Spread the whipped cream on top. Mix the berries together and decorate the meringue with the berries. Sprinkle with a little powdered sugar. We like the contrast between the tangy fruits and the sweet meringue, but you can always add a bit of sugar (substitute) to your berry mixture if you think it’s too sour.
You can make this with any kind of fruit, but this berry mix is our favorite and when they aren’t in season we use frozen, substituting blackberries for the strawberries because we don’t like the texture of thawed strawberries.
According to our calculations, a serving of Pavlova has about 180 calories, 2.4 grams of fat, 38 grams of carbohydrates and 2.4 grams of fiber. That’s about half the calories of chocolate cake. And certainly worth it for something so divine!