How to Make Perfect Pavlova – Classic Recipe with Tips

Do you know why I love Pavlova? The taste, the beauty, the textures – these are all understandable. But what I love most is my husband’s eyes, which amusingly widen in surprise every time he takes a bite of this dessert. You know, friends, you should try this perfect Pavlova recipe at least for the sake of those heartfelt faces of your loved ones!

Some believe that Pavlova is a low-calorie, diet-friendly dessert. But that’s not quite the case, or rather, not the case at all. It’s named after the famous ballerina Anna Pavlova because of its lightness and airiness, its tenderness. But in terms of ingredients, it’s far from diet-friendly, at least due to the amount of sugar and heavy cream.

Pavlova is sometimes confused with a meringue roll. They do look somewhat similar: colors, a combination of crunchy and tender, sweet and fresh, a bit tart. But the roll is made with a different technique and a different cream. In my opinion, Pavlova is easier to prepare.

I like to make the base for Pavlova using Swiss meringue, but you can try French or even Italian. In my blog, there’s a comprehensive article about meringue preparation, where I detail all the techniques and types of meringue. If you’re new to this, I suggest reading that article first.

For Pavlova, we bake the meringue at a slightly higher temperature and for less time because we want a crispy crust and a tender, chewy center.

Why Does Pavlova Get Soggy and How to Prevent It?

Homemade Pavlova is a dessert that should be decorated right before serving, or else the meringue will absorb moisture from the cream and lose the essential contrast between crispy and tender textures.

However, there is a great way to extend the life of a decorated Pavlova, which can be helpful if you’re a baker making this dessert to order. Your clients may need time to transport the cake before they start enjoying it.

You can simply coat the inside of the meringue shell with melted chocolate where the cream will be placed. This way, the cream won’t directly touch the meringue, keeping it crisp for longer.

Ingredients for a perfect Pavlova

For the meringue:

• egg whites
• salt
• sugar or powdered sugar (depending on the type of meringue)
• lemon juice

For the cream:

• cold heavy cream (33% fat)
• powdered sugar

For decoration:

• strawberries or other fresh berries/fruits
• Sliced almonds or cacao nibs or coconut flakes (optional)

Instructions:

1. Preheat the oven to 120°C (250°F).
2. In a metal or glass bowl (not plastic), combine the egg whites, salt, and sugar.
3. Set up a double boiler by placing a small saucepan with 2 cm of water. Bring the water to a boil, then reduce the heat. Place the bowl with the egg white mixture over the saucepan, ensuring it doesn’t touch the water.
4. Whisk the mixture constantly until the sugar fully dissolves.
5. Remove the bowl from the heat and beat the egg whites with an electric mixer on high speed until stiff peaks form. This may take around 10 minutes.
6. Add the lemon juice and beat on low speed for a few seconds to combine.
7. Pipe the meringue into “nests” on a baking sheet lined with parchment paper.
8. Bake the meringue at 100-120°C (210-250°F) for about 1 hour. Turn off the oven and leave the meringue to cool completely.
9. Gradually add the sifted powdered sugar to the cold cream and whip until stiff peaks form.
10. Decorate the meringue shells with whipped cream, fresh berries, and sliced almonds or cacao nibs or coconut flakes.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!