Classic Pavlova
- Anthology of Crumbs
- Nov 7
- 1 min read
1
Cooling:
Let the pavlova cool slowly in the oven to maintain height.
2
Make Ahead:
It can be made the night before and left in the oven to rest until serving.
3
Toppings:
Add toppings just before serving to keep the meringue crisp.
Notes
1
Preheat oven to 375°F 190°C. Line a 9"x13" glass dish or a cookie sheet with parchment paper greased slightly underneath so it stays steady.
2
Beat eggwhites on high until thick and foamy.
3
Add sugar gradually one tablespoon at a time whisking until glossy and stiff.
4
Add cream of tartar and whisk briefly.
5
Spoon into the prepared dish or shape into a round on the tray.
6
Bake for 25 minutes then turn off the oven and allow the pavlova to cool inside so it sets without sinking.
7
Once completely cool top with whipped cream and fruit.
Instructions
8 eggwhites
2 cups (400 g) caster superfine sugar
⅔ tsp cream of tartar
fresh sliced strawberries
fresh whipped cream
Classic Pavlova
Anthology of Crumbs
A crisp white meringue shell that breaks gently under a spoon, filled with cool cream and fruit. Light and sweet in perfect balance, it carries the feeling of summer evenings and shared plates after long dinners.
Servings :
8
Calories:
Prep Time
20 min
Cooking Time
25 min
Rest Time
cooling in oven
Total Time
45 min
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