Pavlova Cake l Crispy Meringue l Whipped Cream Topping l Holiday Recipe Tutorial

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Start with 5 eggs and whisk on medium high until they turn cloudy.

Reduce the speed and add sugar slowly, spoon by spoon, until fully incorporated.

Crank up the speed and whip for 8 to 10 minutes until you get stiff, glossy peaks.

Add cornstarch, lemon juice, and vanilla extract, and whisk for a minute until stiff peaks form again.

Pipe a swirl in the center of the meringue, then work your way outward and upward to create a cup shape.

Bake at 110°C (230°F) in a preheated oven for 1 to 1.25 hours.

Check if they feel sticky when touched; if not, they are done.

Turn off the oven and leave the doors slightly open for another hour.

Let them cool outside for another 30 minutes.

Use a small offset spatula to gently lift each mini pavlova.

Add whipped cream on top of the pavlovas and spread it using the back of a spoon.

Add passion fruit puree or fresh passion fruit on top of the whipped cream.

Place strawberries and blueberries on top of the pavlova.

Sprinkle lemon zest on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens