The pavlova is one of the most popular desserts in Australia, and for good reason. It’s light, fluffy, and easy to make! There are many variations on this classic dessert but today we’re going to focus on a very easy pavlova recipe that anyone can follow.
Pavlovas are best served at room temperature so the following recipe should be made ahead of time before serving.
What is a Pavlova?
A Pavlova is a dessert that is somewhere in between a meringue and an egg white omelet. It can be served as an individual dish or cut into pieces to top other desserts. The whipped cream topping can be added with fresh fruit, nuts, chocolate chips, berries, sprinkles, or whatever you have on hand!
There are many variations of the Pavlova depending on where it was made. Some people say New Zealand has taken ownership of this dessert because they claim it originated there but Australia also makes them so who knows?
One thing’s for sure though- everyone loves the sweet taste and fluffy texture!
How To Make A Very Easy Pavlova Recipe?
What is the perfect dessert for a summer gathering? A pavlova! It’s light, airy, and can be made ahead of time. This very easy pavlova recipe will have you on your way to making one of the most delicious desserts around!
Pavlovas are a great treat for any occasion. They’re easy to make, and as an added bonus they can be made in advance so you don’t need to worry about baking them at the last minute.
In this very easy recipe, we’ll give you a few tips on how you can make your own pavlova that will impress even those with the most discerning tastes. This recipe only takes 15 minutes to prepare and 80 minutes to cook.
The ingredients for this very easy pavlova
- 6 egg whites
- 1 1/2 cup caster sugar
- 1/2 cup white sugar
- 2 tbs cornflour
- 2 tsp lemon juice
- 1 cup cream *to decorate
- 1 cup mixed berries *to decorate
Directions on how to assemble the dish are as follows
- Line a baking tray with baking paper.
- Beat egg whites until stiff peaks form.
- Gradually add the caster sugar to the egg whites and mix until the mixture becomes thick and glossy.
- Mix white sugar and cornflour together in a separate bowl.
- Fold sugar mixture and lemon juice into egg white mixture.
- Place mixture on a baking tray and mold into a circle about a dinner plate size.
- Bake at 150C (fan-forced) for 45 minutes to 1 hour. It will be ready when it is dry to touch. Allow cooling in the oven with the door ajar.
- Once cool, decorate with cream and topping of choice.
What is the difference between a meringue and pavlova?
Both are egg white desserts, made in similar ways. Meringues tend to be crispy throughout while pavlovas have a crispy exterior with a soft marshmallow-like interior.
What does cornflour do in Pavlova?
Nigella’s pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour in the meringue. The cornflour helps the meringue to stay soft in the center and gives a contrast of crisp crust and marshmallowy interior.
Can Pavlova be made the day before?
You can make the meringue 1-2 days ahead of your function, but don’t add any fruit or cream until just before serving. Store it in an airtight container and keep it refrigerated (or frozen if you prefer) to prevent spoilage.