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Pavlova with strawberries and blueberries

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March 15, 2020
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Delicious and easy dessert to use your egg whites.

W hen I was younger, I actually didn't like meringues! I thought it was such a boring dessert. Now I grew up to the test, and appreciate how easy it is to make them. Of course you need to pay an attention to your oven, not to burn them, so I gathered a few tips, how to bake a perfect pavlova.

Tips:
- make sure all ingredients are in room temperature
- you can separate your egg whites in advance, it will help building the protein strength and whip faster
- always preheat your oven!
- if you notice your pavlova turning brown, lower the temperature and extend the baking time
Print Recipe
Pavlova
Prep Time 20 min
Cook Time 1.5 h
Servings
people
Ingredients
Toppings
Prep Time 20 min
Cook Time 1.5 h
Servings
people
Ingredients
Toppings
Instructions
Pavlova
  1. Preheat the oven to 160ºC.
  2. Whip egg whites to stiff peaks. Continue whipping, start adding sugar, spoon by spoon. The mixture should be glossy and stiff.
  3. Add lemon juice and whip.
  4. Sift starch and fold the mixture gently with a spatula.
  5. Prepare a baking pan lined with baking paper.
  6. Pour the mixture on the pan. Form a circle shaped dome.
  7. Bake for 10 min in 160ºC, and then lower the temperature to 120ºC and bake for another 1.5h. Cool down in the slightly open oven.
Assembly
  1. Whip the whipping cream with vanilla sugar. Decorate your pavlova.
  2. Top with strawberries and blueberries.
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