Try these delicious The Best Pavlova in the World. Indulge in the sweet delight of a classic Pavlova—a show-stopping dessert with a perfect balance of crispy meringue and fluffy whipped cream. This heavenly treat is sure to impress at any celebration! Click here for full recipe.

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The Best Pavlova in the World

Indulge in the sweet delight of a classic Pavlova—a show-stopping dessert with a perfect balance of crispy meringue and fluffy whipped cream. This heavenly treat is sure to impress at any celebration!

4 hr

8 persons

Ingredients

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    Instructions

    Prepare the Pavlova Base

    • Preheat your oven to 135°C. Draw a 20 cm circle on a piece of baking paper and flip it upside down on a baking tray.

    • Ensure your mixing bowl and whisk are completely clean and free of any fats.

    • In a clean bowl, add the room-temperature egg whites. Using a stand mixer on medium-low speed, beat the egg whites until soft peaks form.

    • Gradually add the caster sugar, 1 tablespoon at a time, with 15 seconds in between each addition. Continue beating until the meringue is glossy and stiff peaks form.

    • In the last 5 minutes of mixing, add the cornstarch and cream of tartar (or vinegar).

    • Use a small amount of the meringue mixture to stick the parchment paper onto the baking tray.

    • Spoon the meringue onto the parchment paper, using an offset spatula to shape it into a circle and create a slight well in the centre.

    Bake the Pavlova

    • Reduce the oven temperature to 100°C as soon as you place the pavlova in the oven.

    • Bake for 90 minutes without opening the oven door.

    • Once the shell is dry and crisp, turn off the oven and leave the pavlova to cool inside the oven for 3-4 hours or overnight. This helps prevent cracking.

    Prepare the Topping

    • In a mixing bowl, whip the Emborg Whipping Cream with the caster sugar and vanilla extract until soft peaks form.

    • Use an offset spatula to spread the whipped cream evenly over the top of the cooled pavlova.

    Assemble the Pavlova

    • Arrange the sliced kiwi, strawberries, blueberries, and passionfruit pulp on top of the whipped cream.

    • Garnish with micro mint for a touch of freshness. Slice and serve the pavlova immediately for the best texture and flavour.

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    emborg
    4 hr
    8 persons

    The Best Pavlova in the World

    Indulge in the sweet delight of a classic Pavlova—a show-stopping dessert with a perfect balance of crispy meringue and fluffy whipped cream. This heavenly treat is sure to impress at any celebration!
    The Best Pavlova in the World - Emborg



    8 persons

    Ingredients

      Add to shopping list

      Instructions

      Prepare the Pavlova Base

      • 1. Preheat your oven to 135°C. Draw a 20 cm circle on a piece of baking paper and flip it upside down on a baking tray.

      • 2. Ensure your mixing bowl and whisk are completely clean and free of any fats.

      • 3. In a clean bowl, add the room-temperature egg whites. Using a stand mixer on medium-low speed, beat the egg whites until soft peaks form.

      • 4. Gradually add the caster sugar, 1 tablespoon at a time, with 15 seconds in between each addition. Continue beating until the meringue is glossy and stiff peaks form.

      • 5. In the last 5 minutes of mixing, add the cornstarch and cream of tartar (or vinegar).

      • 6. Use a small amount of the meringue mixture to stick the parchment paper onto the baking tray.

      • 7. Spoon the meringue onto the parchment paper, using an offset spatula to shape it into a circle and create a slight well in the centre.

      Bake the Pavlova

      • 1. Reduce the oven temperature to 100°C as soon as you place the pavlova in the oven.

      • 2. Bake for 90 minutes without opening the oven door.

      • 3. Once the shell is dry and crisp, turn off the oven and leave the pavlova to cool inside the oven for 3-4 hours or overnight. This helps prevent cracking.

      Prepare the Topping

      • 1. In a mixing bowl, whip the Emborg Whipping Cream with the caster sugar and vanilla extract until soft peaks form.

      • 2. Use an offset spatula to spread the whipped cream evenly over the top of the cooled pavlova.

      Assemble the Pavlova

      • 1. Arrange the sliced kiwi, strawberries, blueberries, and passionfruit pulp on top of the whipped cream.

      • 2. Garnish with micro mint for a touch of freshness. Slice and serve the pavlova immediately for the best texture and flavour.