Yield: 6
Author: Ana Marti


Prep time: 15 MCook time: 50 MTotal time: 65 M


  • 5 egg whites, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon corn starch
  • 1/2 teaspoon cream of tartar
Whipped Cream
  • 1 cup heavy cream
  • 1 1/2 tablespoon powdered sugar


  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, use a 9-inch cake pan as a guide, and turn the paper over, so the circle is on the reverse side.
  2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 3 min. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Add cornstarch, cream of tartar, and vanilla extract onto the beaten egg and mix for 30 to 60 additional seconds.
  3. Spoon the mixture onto the circle, and use a spatula to shape the meringue mixture into a circle.
  4. Bake for 50 to 60 minutes. Turn off the oven, keep the door closed, and allow the pavlova to cool completely in the oven, about 3 hours.
  5. TO MAKE THE WHIPPED CREAM: Using a stand mixer or a hand mixer, whip the cream in a bowl. When it starts to thicken, add the sugar and continue to beat until firm. Make sure not to overbeat!
  6. Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.


1. Limit the amount of times you open the oven as the cool air will interrupt the baking. 2. Pavlovas can be made ahead of time according to the instructions, once cooled it can be stored in an airtight container for 3 days. Once assembled with the topping, it needs to be consumed within a few hours.
Created using The Recipes Generator


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