Pavlova is a light and elegant dessert named after the famous ballerina Anna Pavlova. With a crisp meringue shell and a soft, marshmallow-like center, it's topped with whipped cream and fresh fruit. This version highlights strawberries, which bring a perfect balance of sweetness and tang.
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Prep. time
30 min
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Cooking time
75 min
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Overall time
120 min
For the meringue base
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6
egg whites (room temperature)
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300
g
granulated sugar
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1
tsp
white vinegar or lemon juice
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1
tbsp
cornstarch
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A pinch of salt
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1
tsp
vanilla extract (optional)
For the filling
For decoration
Ivan Horvat
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Making the Meringue
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Preheat and Prepare
Preheat your oven to 120°C (250°F, no fan). Line a baking tray with parchment paper and draw a 22 cm (9-inch) circle as a guide for the Pavlova shape.
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Beat Egg Whites
In a large clean bowl, beat the egg whites with a pinch of salt on medium speed until they become foamy and begin to hold shape.
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Add Sugar Gradually
Add the sugar one tablespoon at a time while continuing to beat. Beat until stiff, glossy peaks form and the sugar is fully dissolved.
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Incorporate Extras
Gently fold in the vinegar, vanilla extract (if using), and cornstarch. Mix until just combined to stabilize the meringue.
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Shape the Meringue
Spoon the meringue onto the prepared tray, forming a circle with a slight dip in the center to hold the cream and fruit.
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Bake and Cool
Bake for 1 hour and 15 minutes. Then turn off the oven, crack the door slightly, and let the meringue cool completely inside the oven to avoid cracking.
Whipped Cream Filling
Fruit Preparation
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Prepare the Strawberries
Wash, hull, and slice the strawberries in halves or quarters depending on size. Optionally, toss with a little sugar or lemon juice for extra flavor.
Assembly
Assemble just before serving to keep the meringue crisp. You can prepare the meringue, whipped cream, and fruit in advance and store them separately.