Easy Australian Dessert Recipe - Classic Pavlova

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.

Draw a 9-inch circle on parchment paper and place it on a baking sheet.

Separate 4 egg whites into two small glass containers, ensuring the yolks do not break.

Place egg whites into a stand mixer and beat on high speed.

Add a pinch of salt to the egg whites.

Gradually add 1 cup of sugar, one tablespoon at a time, while mixing.

Once foamy, reduce speed to low medium and add 2 teaspoons of cornstarch, 1 tablespoon of vanilla extract, and 1 tablespoon of freshly squeezed lemon juice.

Use a spatula to mix gently after incorporating the ingredients.

Spread the meringue mixture into the drawn circle on the parchment paper, creating a dip in the center.

Bake in the oven at 180°C (356°F) for 1.5 hours, then turn off the oven and let it sit for an additional hour.

In a saucepan, combine 1/2 cup of fresh blueberries, 1/2 cup of fresh raspberries, 1/2 cup of fresh strawberries, 1 cup of grape jelly, and 1 tablespoon of sugar.

Add freshly squeezed lemon juice and mix well, then bring to a boil over medium-high heat.

Let the mixture simmer for about 4 minutes, then blend until smooth, leaving the lid slightly open to vent steam.

Chill the berry sauce in the fridge.

Whip 1 cup of heavy whipping cream on high speed until it thickens, adding 1 tablespoon of sugar and vanilla extract during whipping.

Once the Pavlova has cooled, top it with the whipped cream and half of the berry sauce, then add fresh berries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens