Perfect Pavlova Recipe | Crispy Outside, Marshmallow Inside

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 280°F (140°C).

In a clean bowl, whisk the egg whites on medium speed for about 1 minute, until foamy.

Gradually add the sugar, one tablespoon at a time, while whisking on medium-high speed. Continue beating for 8–10 minutes, until the meringue is glossy and holds stiff peaks.

Sprinkle the cornstarch, vinegar, salt and vanilla over the meringue. Gently fold using a spatula until just combined. Do not overmix.

Shape the meringue into a round, slightly hollowed in the center.

Bake at 280°F (140°C) for 1 hour and 15–20 minutes. Turn off the oven and let the pavlova cool completely inside the oven, without opening the door.

For the cream, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

Once the pavlova is completely cool, top with whipped cream, blueberry sauce, and any fruits you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens