Easy Pavlova

Looking for an impressive dessert for your next dinner party? Try this delicate pavlova! With a crispy crust and fluffy filling, this kiwi-topped pavlova is sure to be a showstopper.?

What Is Pavlova? 

Pavlova is a meringue-based dessert that originated in either Australia or New Zealand. The elegant dish is named after Anna Pavlova, a Russian ballerina. It has a crisp meringue crust, a soft whipped cream interior, and a fruit topping.??

Pavlova Ingredients

These are the ingredients you?ll need to make this pavlova recipe:?

• Egg whites and sugar: Pavlova starts with a meringue made with egg whites and sugar.?
• Cornstarch: A couple teaspoons of cornstarch helps soak up any extra liquid and prevents weeping.?
• Vanilla: Vanilla extract enhances the overall flavor of the pavlova.?
• Lemon juice: A teaspoon of lemon juice lends welcome brightness. The acid also helps the meringue stay structured.?
• Heavy cream: Make your own whipped cream with a pint of heavy cream.?
• Kiwi: You?ll need about six kiwi, peeled and sliced.?

Tips from recipe creator Rosina: 

• You can substitute kiwi with other fruit, like sliced strawberries, pineapple, and mango.?
• If you prefer sweetened whipped cream, add 2 teaspoons of sugar while whipping the cream.

How to Make Pavlova

You?ll find the full, step-by-step recipe below ? but here?s a brief overview of what you can expect when you make homemade pavlova:?

1. Make the meringue: Beat the egg whites and sugar, then fold in the cornstarch, vanilla, and lemon juice.?
2. Bake the meringue: Spoon the meringue onto a prepared baking sheet following the detailed instructions. Bake the meringue until it is dry and sounds hollow when tapped.?
3. Make the whipped cream: Beat the heavy cream until stiff peaks form.?
4. Assemble the pavlova: Fill the meringue with the whipped cream, then topped with the kiwi slices.?

Can You Make Pavlova Ahead of Time?

You can make the meringue for the pavlova up to three days in advance. Fill and assemble the pavlova just before serving.?

Cookdap Community Tips and Praise

?Pavlova takes patience, but it?s so worth it,? according to Noel. ?Such a unique and impressive dessert.?

?This was easy and elegant,? raves Cynthia B. ?I used blueberries, raspberries and kiwi for the fruit as that was what I had on hand. My only mistake was in stirring the fruit together before adding it on to the cream. The blueberries colored the kiwi. Live and learn!?

?This is a great recipe,? says Aimee George. ?I usually have some left over to make a couple of individual pavlovas. Delicious.?