- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 32 Times
Can be made ahead of time.
Both Australia and New Zealand claims to have invented this meringue and fruit dessert, named after the Russian ballerina Anna Pavlova, who traveled the world in the early twentieth century.
1. Preheat the oven to 350°F (180°C). Line a baking sheet with wax paper. Beat the eggs and salt in a large bowl with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar and beat until the whites are stiff and shiny. Towards the end, beat in the cornstarch.
2. Spoon the meringue onto the baking tray and spread into an 8in (20cm) round. Bake for 5 minutes. Reduce the oven temperature to 275°F (140°C) and bake about 1¼ hours, until crisp. Let cool on the baking sheet.
3. Transfer the meringue to a serving platter. Whip the cream until it forms stiff peaks. Spread over the meringue. Top with the strawberries, kiwi fruit, and the passion fruit pulp. Serve immediately.
Add 2 tbsp ground cinnamon with the cornstarch. Garnish with whipped cream and strawberries, or blackberries and sautèed apples.
Omit the vinegar and cornstarch. Fold ½ cup (2oz/55g) coarsely ground pistachio nuts or toasted, skinned hazelnuts into the stiffly beaten whites.
Brown Sugar Pavlova
Omit the vinegar and cornstarch. Substitute 12/3 cups packed light brown sugar for the sugar.
Mocha Coffee Pavlova
Beat 3 tbsp cooled brewed espresso into the stiffly beaten whites. Drizzle with ¼ cup chocolate syrup and garnish with chocolate curls.
The meringue shell can be stored in an airtight container for up to 5 days.
Nutritional information is based on 8 servings.