Soft Fresh Cream Pavlova Recipe
Pavlova feels like a timeless dessert fit for all seasons. Light as air, quietly celebratory, and best made (well, cooked) slowly. I love it most when it’s soft in the centre, crisp only where it needs to be and topped with clouds of fresh cream and berries. This is how I make it: simply.
Why I Love a Softer Pavlova
I’m not drawn to pavlovas that shatter completely when you cut them. I prefer one that gives way. Marshmallow-soft inside but firm on the outside.
Ingredients
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6 egg whites
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1.5 cups caster sugar
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1/2 tsp cream of tartar
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1/2 tsp vanilla extract
For the topping:
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1 cup fresh whipping cream
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1/2 cup icing sugar
- 3 tsp cream stabiliser (stops the piped cream losing shape)
- Berries
Method
Pre-heat the oven to 110 degrees celsius. Start by whipping the egg whites with an electric whisk on high until they hold soft peaks. Add the sugar and cream of tartar gradually. This is where patience matters, whisk for around 7 minutes. The mixture should feel silky, not grainy. Fold in the vanilla and keep mixing until you have a silky soft pale white mixture holding stiff peaks.
Transfer the mixture into a piping bag and pipe onto baking paper; shape it however you wish. I never aim for perfection. Soft swoops and uneven edges make it feel human. You can shape it into a giant pavlova or mini meringues.
Low Heat, Long Bake
Bake at the low temperature for 1 hour and 15 minutes. I like a pale white meringue so don't let it catch. If you'd like a cream-coloured top, let it cook until it starts to brown at the tips. When it’s done, turn the oven off and let the pavlova cool inside with the door slightly open to dry out the pavlova.
Fresh Cream Goodness
I whip the cream, sugar and cream stabiliser with the electric whisk until it’s thick but smooth and pipe it on. Freshly whipped cream has a yellow hue. If you'd prefer a white cream, feel free to colour it. Pile it gently onto the cooled pavlova and finish with fruit. The contrast of crisp shell, soft centre, cool cream, and fresh fruit is sooo good.
Enjoy!