Classic Pavlova with Fresh Fruit and Whipped Cream Recipe
This classic Pavlova recipe features a crisp meringue shell with a soft and marshmallow-like inside, topped with luscious whipped cream and fresh seasonal fruits. Perfect as an elegant dessert for special occasions, it combines airy sweetness and creamy textures with vibrant fruit flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes (including standing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Ingredients
Scale
Meringue
- 3 large egg whites (90g to 105g)
- Pinch of table salt
- 1/2 teaspoon cream of tartar
- 1 cup (198g) King Arthur Baker’s Special Sugar
- 1 tablespoon cornstarch
Whipped Cream Topping
- 1 1/2 cups (340g) heavy cream or whipping cream
- 1/4 cup (28g) confectioners’ sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
Fruit Topping
- 2 cups (283g) fresh fruit (strawberries, blueberries, sliced kiwi, etc.)
Instructions
- Prepare oven and parchment: Preheat the oven to 200°F. Trace a 9-inch round circle on a sheet of parchment paper and flip it over onto a baking sheet so the pencil mark is underneath but visible through the paper. This will serve as a guide for shaping your pavlova.
- Beat egg whites: In a large bowl, beat the egg whites with a pinch of salt and cream of tartar on medium-high speed until soft peaks form. This builds structure for the meringue.
- Add sugar and cornstarch: Combine the sugar and cornstarch. Gradually add the sugar mixture to the egg whites with the mixer running. The meringue will thicken and become glossy. Continue beating for one more minute to stabilize the mixture.
- Shape the meringue: Spread the meringue onto the parchment paper within the traced circle, mounding the edges higher than the center to create a shallow bowl shape that will hold the filling later.
- Bake and cool the meringue: Bake the meringue for 1 hour at 200°F. Then turn off the oven and leave the door closed, allowing the pavlova to sit in the oven for at least 1 hour or overnight. This slow drying process ensures a crisp exterior and soft interior. Small cracks on the surface are normal.
- Whip the cream: Up to an hour before serving, whip the heavy cream with confectioners’ sugar until thickened. Stir in the vanilla extract for flavor.
- Assemble the pavlova: Spoon the whipped cream into the center of the cooled pavlova bowl and top with fresh sliced fruit. Serve immediately or refrigerate for up to one day. Note that the meringue softens quickly once filled.
Notes
- Use room temperature egg whites for best volume when whipping.
- Do not open the oven door during baking to prevent cracking.
- Fresh, seasonal fruits add the best flavor and color contrast.
- The pavlova is best eaten the same day it is assembled to enjoy the optimal texture.
- You can substitute other fresh fruit like raspberries or passion fruit if desired.
Keywords: Pavlova, meringue dessert, whipped cream, fresh fruit dessert, fruity pavlova
