Why You’ll Love This Recipe

This Easy Pavlova is a light, airy dessert with a delicate crisp exterior and a soft, marshmallow-like center. Topped with fresh kiwi slices, it’s a perfect balance of sweet and tangy flavors. The meringue base is simple to make with just a few ingredients, but it creates a stunning presentation. The combination of whipped cream and fresh fruit elevates this dessert, making it a fantastic choice for any celebration, dinner party, or as a treat to enjoy at home. Whether you’re a beginner or an experienced baker, this pavlova is sure to impress!

Ingredients

• 4 large egg whites
• 1 ¼ cups white sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 6 kiwi, peeled and sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide for the pavlova shape.
2. In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
3. Gradually add the sugar, about a tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture becomes glossy and stiff peaks form.
4. Gently fold in the cornstarch, vanilla extract, and lemon juice until fully incorporated.
5. Spoon the meringue mixture onto the prepared parchment paper inside the circle, shaping it into a round disc with slightly raised edges.
6. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the pavlova is crisp on the outside but still soft on the inside. The outside should be light golden brown.
7. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
8. Once cooled, gently lift the pavlova off the parchment paper and transfer it to a serving platter.
9. In a separate bowl, whip the heavy cream until soft peaks form. Spread the whipped cream evenly over the top of the pavlova.
10. Decorate with the sliced kiwi on top, arranging them in a pattern of your choice.
11. Serve immediately or store in the fridge for up to a few hours before serving.

Servings and Timing

• Servings: 8-10
• Preparation time: 15 minutes
• Baking time: 1 hour to 1 hour 15 minutes
• Cooling time: 1 hour (or until completely cooled)

Variations

• Different Fruit Toppings: You can top the pavlova with other fruits like strawberries, passionfruit, or blueberries for a variety of flavors.
• Citrus Twist: Add a little orange zest to the whipped cream for a citrusy kick.
• Chocolate Pavlova: Drizzle melted chocolate over the whipped cream and fruit for a decadent twist on the classic recipe.
• Nutty Pavlova: Add chopped toasted almonds or hazelnuts on top for some crunch and a nutty flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. The meringue will soften slightly after storage but will still be delicious.
• Reheating: This dessert is best served fresh and is not suitable for reheating. It is best to assemble just before serving.

FAQs

Can I make the pavlova in advance?

Yes, you can make the meringue base ahead of time. Store the cooled meringue in an airtight container at room temperature for up to 2 days. Add the whipped cream and fruit just before serving.

Can I use other fruits instead of kiwi?

Yes, you can use other fruits like strawberries, raspberries, blueberries, or even tropical fruits like mango for a delicious variation.

Can I make this pavlova without cornstarch?

Cornstarch helps stabilize the meringue and gives it a marshmallow-like texture inside. For best results, it’s recommended to use it, but you can omit it if needed—just be aware that the texture may be a bit different.

How do I know when the pavlova is done?

The pavlova should be crisp and dry on the outside. It should lift easily from the parchment paper and have a light golden brown color. The center will remain soft and marshmallow-like.

Can I use store-bought whipped cream instead of making my own?

Yes, you can use store-bought whipped cream for convenience, though homemade whipped cream gives a fresher flavor.

How do I prevent my pavlova from cracking?

Pavlovas are delicate, and slight cracking can occur naturally during cooling. To minimize this, let the pavlova cool slowly in the oven with the door slightly ajar. Avoid opening the oven door while baking.

Can I use other citrus juice instead of lemon juice?

Yes, you can try using lime or orange juice for a different citrus flavor, though lemon is most traditional.

How do I store leftover pavlova?

Store the meringue base in an airtight container at room temperature, and the whipped cream and fruit can be stored separately in the fridge. Assemble just before serving for the best texture.

Can I freeze pavlova?

While it’s not ideal to freeze the assembled pavlova, you can freeze the meringue base. Wrap it well in plastic wrap and foil, and freeze for up to 2 months. Thaw it at room temperature before serving.

Can I make this pavlova dairy-free?

To make it dairy-free, you can substitute the heavy cream with a dairy-free whipped topping or coconut cream.

Conclusion

This Easy Pavlova is a show-stopping dessert that’s as delicious as it is beautiful. With a crispy exterior and soft center, it pairs perfectly with fresh kiwi and whipped cream. The lightness of the pavlova combined with the tangy sweetness of the fruit makes it an ideal dessert for any occasion. Whether for a special event or a simple treat, this pavlova is guaranteed to impress!

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