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Pavlova {Foolproof Recipe!}

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A foolproof pavlova recipe with a crisp, delicate shell, soft marshmallowy centre, and a luscious cream and berry topping. This elegant dessert is light, fresh, and simple to make — a true showstopper for any occasion.

Ingredients

For the meringue:

4 Egg whites

250 g (8.8 oz) Caster sugar

For the topping:

300 ml (1.27 cups) Double cream or heavy cream

1/2 tsp Vanilla extract

400 g (14 oz) Mixed fresh berries (strawberries, raspberries, blueberries, etc.)

Fresh mint, to garnish

For the sauce:

150 g (5 oz) Raspberries

2 tbsp Icing sugar

Instructions

  1. Preheat the oven to 110°C fan (160°C / Gas Mark 3). Draw a 22 cm circle on baking parchment, flip it over, and place it on a baking tray.
  2. Whisk the egg whites in a clean, grease-free bowl with an electric whisk or stand mixer until stiff peaks form.
  3. Gradually add the caster sugar, one spoonful at a time, whisking well between each addition until glossy and thick.
  4. Use a small dab of meringue to stick the baking paper to the tray, then spoon the mixture onto the circle. Spread it evenly and shape the sides upward to form a nest.
  5. Bake for 90 minutes, until crisp and dry on the outside. Turn off the oven and leave the pavlova inside with the door slightly open to cool completely.
  6. For the sauce, mash the raspberries and push them through a sieve to remove seeds. Stir in the icing sugar until smooth.
  7. Whisk the chilled double cream with the vanilla extract until soft peaks form.
  8. To serve, place the cooled pavlova on a plate, top with whipped cream, drizzle with raspberry sauce, and decorate with fresh berries and mint leaves.

Notes

Use a completely clean, dry bowl when whisking egg whites to ensure stiff peaks form properly.

Use baking parchment, not greaseproof paper, to prevent sticking.

Cool the meringue slowly in the oven to avoid cracks.

Store the baked meringue in an airtight container at room temperature for up to a week.

Assemble just before serving for the best texture.

For a tropical twist, top with kiwi, mango, and passionfruit instead of berries.

Use coconut cream for a dairy-free version.

Nutrition

Find it online: https://chocolatecoveredamy.com/pavlova-foolproof-recipe/