If you like meringue and airy, creamy, whipped cream with berries, you will LOVE Pavlova!
It is easy to make and looks as if you turned into a pastry chef overnight when you serve it to your family or guests! The presentation is stunning with gorgeous berry jewels over a creamy and crunchy white cloud.
There are many variations of Pavlova, and I can’t wait to show them to you soon! Let’s start with the very basic traditional one that is a classic and everyone loves! You can easily make this dairy or Parve simply by using real dairy or soy based, non-dairy cream.
- 6 egg whites (use eggs that are at room temperature only, leaving out for a few hours on your counter or overnight)
- 1/2 teaspoon cream of tartar (found in the baking and spice section of your supermarket)
For the meringue base:
- 1-1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 teaspoons corn starch (use a gluten-free cornstarch for gluten-free variation)
- 1 teaspoon, grated lemon zest (optional)
- 1 small pinch sea salt
For the topping:
- 16 ounces of real whipping cream
- 8 ounce cartons of Rich’s Whip or other non-dairy “whip cream” (Use a gluten-free non-dairy whip cream for gluten-free variation)
- sugar, as needed to sweeten the whip cream
- assorted fresh berries to taste, for example: 1 quart of strawberries, 2 half pints of raspberries and 1 pint of blueberries, cleaned well and gently dried with paper towels. Slice strawberries and keep the berries in the fridge until ready to top the Pavlova.
Preheat oven to 350 degrees.
Beat egg whites and cream of tartar with an electric hand or stand mixer fitted with the wire whisk until stiff.
Slowly add the sugar and beat until very stiff and shiny. Add corn starch, vanilla, sea salt, lemon zest and lemon juice, continuing to mix until fully combined.
Reduce oven temperature to 250 degrees before placing meringue in the oven.
Line a half-sheet pan or baking dish lined with parchment paper or a silpat mat. With a rubber spatula, scoop out the meringue onto the lined baking sheet and form into either a large rectangle, a large circle, or several smaller circles (for individual Pavlovas). Bake for 20 minutes, then reduce heat to 200 degrees. Bake for an additional hour (or 40 minutes for small meringues). When completely cooled, you can store the meringue in a cool oven until ready to assemble and serve, or in an airtight container.
To Assemble the Pavlova:
Simply place meringue on a serving platter, top with whipped cream, then with the assorted berries. Sprinkle with powdered sugar over the top and garnish with fresh mint leaves.
Serves: 10-12
* Dairy or Parve
- 6 egg whites (use eggs that are at room temperature only, leaving out for a few hours on your counter or overnight)
- ½ teaspoon cream of tartar (found in the baking and spice section of your supermarket)
- For the meringue base:
- 1-1½ cups sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 teaspoons corn starch
- 1 teaspoon, grated lemon zest (optional)
- 1 small pinch sea salt
- For the topping:
- 16 ounces of real whipping cream
- 8 ounce cartons of Rich’s Whip or other non-dairy “whip cream”
- sugar, as needed to sweeten the whip cream
- assorted fresh berries to taste, for example: 1 quart of strawberries, 2 half pints of raspberries and 1 pint of blueberries, cleaned well and gently dried with paper towels. Slice strawberries and keep the berries in the fridge until ready to top the Pavlova.
- Preheat oven to 350 degrees.
- Beat egg whites and cream of tartar with an electric hand or stand mixer fitted with the wire whisk until stiff.
- Slowly add the sugar and beat until very stiff and shiny. Add corn starch, vanilla, sea salt, lemon zest and lemon juice, continuing to mix until fully combined.
- Reduce oven temperature to 250 degrees before placing meringue in the oven.
- Line a half-sheet pan or baking dish lined with parchment paper or a silpat mat. With a rubber spatula, scoop out the meringue onto the lined baking sheet and form into either a large rectangle, a large circle, or several smaller circles (for individual Pavlovas). Bake for 20 minutes, then reduce heat to 200 degrees. Bake for an additional hour (or 40 minutes for small meringues). When completely cooled, you can store the meringue in a cool oven until ready to assemble and serve, or in an airtight container.
- To Assemble the Pavlova:
- Simply place meringue on a serving platter, top with whipped cream, then with the assorted berries. Sprinkle with powdered sugar over the top and garnish with fresh mint leaves.
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