Pavlova
Crisp shell, marshmallow middle, cream and sharp fruit on top. The meringue New Zealand and Australia both claim, worth fighting over.
- prep
- 25 min
- cook
- 1 h 30 min
- total
- 1 h 55 min
- serves
- 8
- level
- medium
Pavlova is meringue with a secret: cornstarch and vinegar folded in at the end keep the center soft as marshmallow while the shell bakes crisp. Australia and New Zealand have argued about whose it is for a century; the dessert stays out of it.
The make-or-break move costs nothing: when the baking time ends, you turn the oven off and walk away. The slow cool inside the oven is what prevents the famous collapse.
Pavlova is one of the world's classic dishes from 67 countries.
method
Heat the oven to 150°C (300°F). Whisk the whites to soft peaks.
Add the sugar a tablespoon at a time, whisking, until the meringue is stiff and glossy and a pinch rubbed between fingers feels smooth, not gritty.
Fold in the cornstarch, vinegar and vanilla.
Mound onto parchment in a 20 cm round, shaping a shallow crater on top. Put it in and immediately lower the oven to 120°C (250°F).
Bake 90 minutes, then turn the oven off and leave the pavlova inside, door closed, for at least 2 hours or overnight.
Just before serving, fill the crater with whipped cream and top with fruit.
chef's tips
- Undissolved sugar is what makes meringue weep. Rub-test it before you stop whisking.
- Cool it in the oven, always. Cold air on hot meringue is where cracks and collapses come from.
- Top it at the last minute; cream softens the shell within the hour.