The Original Pavlova: the secret to a soft heart you absolutely must discover to amaze your guests with a perfect, light meringue.
Discover the original Pavlova recipe: the secret to a soft center and a crunchy crust, with all the tricks for a light, impeccable meringue.
With my step-by-step tips you’ll learn to balance the sweetness of the base with the freshness of the fruit to create an elegant, dramatic dessert perfect for any special occasion.
But is the Pavlova Russian? No, here’s the story
“An ethereal dedication: between Russia and Oceania
Original Pavlova: the secret for a soft center was created to pay homage to the famous Russian ballerina Anna Pavlova.
Although the name recalls her origins, the dessert was created in the 1920s in Australia or New Zealand during one of her tours.
The chef wanted to capture the lightness of her tutu in a dessert: a crunchy base like her shoes that hides a soft, snowy interior.
Recipes for you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: New Zealand
- Seasonality: All seasons
Ingredients The Original Pavlova
Let’s go shopping
- 5 no. egg whites (at room temperature)
- 1.5 cups granulated sugar
- 4 tbsp cornstarch (cornflour)
- 1 packet vanillin (vanilla powder)
- 2 tbsp lemon juice
- 1.25 cups heavy cream (whipping cream)
- 4 tbsp powdered sugar (confectioners' sugar)
- to taste strawberries
- 1 kiwi
- to taste raspberries
- to taste blueberries
- to taste blackberries
- 1 yellow peach
- to taste red currants
- to taste powdered sugar (for dusting)
The Original Pavlova
Tools
What we need to prepare
- 1 Stand mixer with whisk attachment
- 2 Spatulas
- 1 Baking tray
- 1 Parchment paper
Steps The Original Pavlova
Let’s get into the kitchen
The first thing to do to make the Pavlova is to preheat the oven on the conventional/static setting to 266°F (130°C).
Separate the yolks from the whites — the whites must be strictly at room temperature. Put them in the bowl of a stand mixer fitted with the whisk and beat at medium speed
When the egg whites start to turn opaque, begin adding the sugar little by little.
When you have added all the sugar and the mixture is nice and creamy, pour in the lemon juice
Add the vanilla and wait for these last ingredients to be well absorbed.
Then turn off the stand mixer and add the cornstarch.Gently fold with a spatula with upward motions from the bottom to avoid deflating the mixture
Then transfer it onto a baking tray lined with parchment paper.
With the help of a spatula shape the meringue into a mound about 9½–10¼ inches and level the surface.
Now create a hollow in the center, and shape the sides using a smaller spatula with upward motions
Bake the meringue in the preheated oven at 266°F (130°C) for 10 minutes, then lower the temperature to 212°F (100°C) and continue baking for another 50 minutes, without ever opening the door.
After the time has passed, turn off the oven and let the Pavlova cool for at least 2 hours, keeping the door closed.
Prepare the whipped cream by pouring the heavy cream and powdered sugar into a bowl..
Whip it until you obtain a firm, creamy consistency
With gentle taps, tap the center of the well to slightly break the meringue so the cream can reach all parts.
Fill the well with the whipped cream
and… now comes the fun part — let your imagination run wild and decorate with fresh fruit.
And here our Pavlova is ready. Enjoy.
Storage and tips
The Original Pavlova should be eaten immediately; that’s why I recommend filling and decorating it just before serving
Tips: A small trick for success: you can prepare the meringue base in advance, but remember to decorate it with cream and fruit only at the last moment.
This step is essential to prevent humidity from compromising its characteristic crunch, ensuring a perfect dessert at the moment of service.
FAQ (Questions and Answers)
The Original Pavlova
Can I decorate it differently?
Yes — with cookies or assorted chocolates
The Original Pavlova
