Equipment
Ingredients
meringue
- 8 egg whites, room temperature
- 475 g caster sugar
- 15 g cornflour
- 10 ml white wine vinegar
topping
- 800 g mixed berries
- 2 orange juice and zest
- 600 ml heavy cream, chilled
- 5 g icing sugar, for dusting
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 895 kcal
- Protein
- 19 g
- Carbohydrates
- 123 g
- Fat
- 38 g
- Fiber
- 8 g
- Sugar
- 89 g
- Sodium
- 523 mg
- Saturated Fat
- 21 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 85 mg
- Potassium
- 594 mg
- Calcium
- 158 mg
- Iron
- 2.1 mg
- Magnesium
- 101 mg
- Phosphorus
- 395 mg
- Zinc
- 2.9 mg
- Vitamin A
- 345 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.57 mg
- Niacin
- 1.0 mg
- Folate
- 36 mcg
- Water
- 97 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C (350°F). Line two baking trays with baking parchment.
Whisk the egg whites in a large bowl until they form stiff, shiny peaks.
Add the caster sugar gradually, one spoonful at a time, whisking constantly for 7 minutes until the mixture is glossy and stiff. Whisk in the cornflour and vinegar.
Divide the meringue between the two trays. Use a palette knife to spread each portion into a 25cm (10 inch) circle.
Lower the oven temperature to 120°C (250°F). Bake the meringues for 90 minutes. Turn off the heat and leave the meringues in the oven until completely cool.
Combine berries, orange juice, and zest in a saucepan. Boil, then simmer for 10-15 minutes until the fruit softens. Let cool completely.
Whip the cream to soft peaks. Gently fold in the cooled berry compote to create a marbled appearance.
Remove the parchment from the cooled meringues.
Place one meringue on a plate. Spread half the cream mixture over it. Top with the second meringue and the remaining cream. Dust with icing sugar and serve.
Chef's Notes
- Ensure your egg whites are at room temperature and free from any yolk for the best volume and stability when whipping.
- Gradually adding sugar is crucial for a stable meringue. Too much sugar too quickly can cause the meringue to weep.
- The key to a perfect pavlova is low and slow baking, followed by complete cooling in the oven. This ensures a crisp exterior and a chewy, marshmallow-like interior without cracking.
- For a more intense berry flavor, consider adding a splash of liqueur like Grand Marnier or Chambord to the compote.
- Assemble the pavlova just before serving to prevent the meringue from becoming soggy from the cream and compote.
Storage
Refrigerator: 4 hours — The meringue will soften quickly once assembled with cream.
Troubleshooting
Meringue is weeping or sticky
Cause: Sugar was not fully dissolved or high ambient humidity
Fix: Cannot be fixed once baked; serve immediately
Prevention: Add sugar very slowly and whisk until the mixture is no longer gritty
Meringue collapses or cracks severely
Cause: Rapid temperature change
Fix: Cover cracks with extra whipped cream
Prevention: Allow the meringue to cool completely inside the oven with the door closed
Cultural Context
The pavlova is a beloved dessert with origins in Australia or New Zealand, though its exact birthplace is debated. It's a quintessential part of Australian Christmas and summer celebrations, known for its elegant yet rustic appearance and delightful texture contrast.
