Simple And Easy Pavlova | The Raw Recipe

By admin On Oct 14, 2022

By
On Sep 27, 2022

This pavlova has a light, crispy exterior with a deliciously moist and chewy interior. Topped with a sweet cream filling and fresh fruit, this is a dessert that will stand out at any gathering!

I love desserts made with fresh fruit! They’re fun to make all year round, and I love that they add delicious flavor no matter what you top them with. Try this gorgeous strawberry pie, delicious lemon berry trifle, or mouth-watering fruit pizza.

What is Pavlova?

This stunningly beautiful cake was named after Russian ballerina Anna Pavlova in the 1920s after her tour of Australia and New Zealand. This is a simple recipe that is often used at parties like birthdays or Christmas!

This delicious dessert is made from egg whites, and that’s how you get that delicious texture! The middle tastes like a marshmallow and is so good! The meringue only uses five simple ingredients, and the filling is just as easy! Not only does this recipe taste delicious and sweet, but the fresh fruit on top really adds a fresh element that brings this cake to life. It’s a delicious dessert that will have all your guests coming back for more!

Pavlova Ingredients

You’ll be so surprised to learn that this pavlova only uses five simple ingredients. And you probably already have them all ready to go in your kitchen! See the recipe card at the bottom of the article for exact measurements.

Egg whites: Let your eggs rest so they are at room temperature before mixing them.
Granulated sugar: This adds a sweetness that makes it a delicious dessert!
Cornstarch: This is what will help you achieve that crispy outer texture with the soft, chewy center on the inside.
Lemon juice: Lemon juice adds a lively flavor to the cake. Plus, acidity helps egg whites hold air so they can form peaks!
Vanilla extract: Add a touch of vanilla for a delicious flavor!

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Heavy whipped cream: Keep it in your fridge until you’re ready to use it. You want it as fresh as possible.
Granulated sugar: This dissolves easily, creating a deliciously smooth filling.
Berries and fruits: I love using raspberries, blueberries, blackberries, strawberries and kiwi fruit to put on my pavlova!

How to make this pavlova recipe

This pavlova is simple and easy, but it looks like you’re a professional baker! You MUST try this recipe. It will impress all your family and friends!

Preheat: Preheat the oven to 350℉.
Simmer: Place a medium saucepan with about 1 inch of water on the stove and bring to a very low boil over low heat.
Whip: In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, making sure the water does not touch the bottom of the bowl, and whisk the mixture until the sugar is completely dissolved.
Whip: Remove the bowl from the pan, turn off the stove and place it on the mixer with the whisk. Whip until you get a meringue with medium stiff peaks.
Combine and form peaks: Add the cornstarch and mix until just combined. Add lemon juice and vanilla and whisk until stiff peaks form.
Pour the meringue: Prepare a baking sheet with a sheet of parchment paper. If you want a perfect circle to use as a guide, trace an 8 or 9 inch cake pan onto the bottom of the parchment paper. Place the meringue in the center of the circle.
Form: Spread the meringue into the circle and use a spoon to create a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova however you like.
Bake: Place the pan in the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and allowing to cool in the oven while the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

6 photos explaining how to prepare the pavlova and spread it out to prepare it for cooking.

cooking tips

There’s nothing worse than spending a lot of time on a recipe only to have it turn out poor. If you want your pavlova to be perfect, be sure to follow these tips!

Let cool : You do NOT want to serve it too soon and let it cool completely or it will get soggy. Leave it in the oven (after turning it off, of course!) to let it cool. I left mine overnight just to make sure it was fully ready for my guests the next day!
Toppings: The delight should not stop at the fruits! You can drizzle with caramel sauce, chocolate sauce, or add things like sprinkles, chocolate chips, or even other fruit flavors! This dessert base is so versatile, it can go with just about anything!

The side view of the pavlova with a slice cut out.

How to store leftovers

Pavlova tastes best the first day you make it, but if you have a little extra you can keep it for a day or two. Simply place leftovers in an airtight container and store at room temperature.

A slice of pavlova on a speckled white plate.

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