READY IN: 2hrs


  • 4 -5largeegg whites, room temperature(about 5 ounces)
  • 1cuppowdered sugar
  • 1teaspooncornstarch
  • 12 teaspooncream of tartar
  • 1teaspoonpure vanilla extract
  • 1 12 cupsheavy cream
  • 14 cuppowdered sugar
  • 1teaspoonpure vanilla extract
  • 1cupfruit (like raspberries, strawberries, kiwifruits, blueberries, etc.)

    Serving Size: 1 (81) g

    Servings Per Recipe:8

    Calories: 240.2

    Calories from Fat 148 g 62 %

    Total Fat 16.5 g 25 %

    Saturated Fat 10.3 g 51 %

    Cholesterol 61.1 mg 20 %

    Sodium 44.9 mg 1 %

    Total Carbohydrate20.6 g 6 %

    Dietary Fiber 0 g 0 %

    Sugars 18.6 g 74 %

    Protein 2.7 g 5 %


  • For the meringue; In a mixing bowl, add powdered sugar, cornstarch and cream of tartar; whisk well and set aside.
  • In the bowl of a stand mixer, add egg whites and with the whisk attachment, process on high speed until soft peaks form, about 4 minutes.
  • Add 1/3 powdered sugar mixture and process until completely incorporated, about 1 minute. Add1/3 sugar mixture at a time, whisking well after each addition. Clean the sides of the bowl and process for 30 seconds. Scoop some meringue and invert it; if it holds its shape, is thick and glossy, it means it’s ready. Add vanilla extract and process once again for 1 minute.
  • As a reference for a perfect circle, place the bottom of an 8-inch tart pan on a baking sheet lined with a silicone mat before covering it with some parchment paper. Scoop the meringue on the paper, forming a circle using the outline of the tart pan bottom; when shaped, remove the 8-inch bottom pan. Bring up the outside edge to 2 inches high with an indentation in the center for the toppings after the meringue is cooked. Make peaks around the edge with the tip of the spatula.
  • When ready to bake, reduce the heat to 215ºF and gently place the meringue in the oven. Carefully close the oven door to prevent it from deflating and bake for 1:30 hours.
  • When the time is up, turn off the heat and leave the Pavlova in the oven, undisturbed, for 24 hours.
  • The next day, carefully transfer the Pavlova to a cake stand and slide a thin spatula under to release it from the parchment paper; remove the paper and discard it.
  • In the bowl of a stand mixer with the whisk attachment, add cold heavy cream; process on high speed for 2 minutes. Add powdered sugar and vanilla extract; whisk until stiff peaks form.
  • To prevent it from caving in, gently spoon the whipped cream onto the center, covering any cracks or imperfections. Top with fresh fruits of your choice.
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