Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Ingredients
- egg whites: 4 piece
- white sugar: 1 cup
- cornstarch: 1 tsp
- cream of tartar: 0.5 tsp
- vanilla extract: 1 tsp
- pinch salt: 1 piece
- whipped cream: 1 cup (to taste)
- fresh berries: 0.75 cup (to taste, sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
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Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
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Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
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Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
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When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
