29 Aug

I have always wanted to make a pavlova, but was scared to work with a meringue.  This was nothing to be scared about.  This dessert is fantastic.  I love the crunchiness you get when you first bite into it, then the chewy center paired with the rich whipped cream and fruit. Awesome. I made a blueberry compote to compliment the tartness of the plums and kiwi fruit. Again…awesome.


  • 2 egg whites…room temperature
  • 3/4 tsp. vanilla
  • 1/4 tsp cream of tarter
  • 2/3 C sugar

Place egg whites into a medium bowl.  Add cream of tarter and vanilla then beat until soft peaks form.

Add sugar one spoonful at a time until meringue forms stiff peaks and is glossy.

Form into a round onto a cookie sheet lined with parchment paper.

Bake at 300 for 35 mins.  Turn the oven off and let get the meringue harden in the oven for an hour.

For the whipped cream:

  • 1 small container heavy cream
  • 1/3 C sugar
  • 1 teaspoon vanilla

In a chilled bowl, add one small container of heavy cream, 2/3 C sugar, and 1 teaspoon vanilla.  Beat until creamy (don’t beat too long or you will start to get butter).

For the Blueberry Compote

  • 1 pint (2 C) fresh blueberries
  • 1/3 C granulated sugar
  • 2 tablespoons plus 1 teaspoon corn starch
  • 1/4 C water

Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the water. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes. Allow to cool.

Putting it all together…

Spoon the whipped cream into the well of your meringue.  Top with cut fresh fruit of your choice.  Drizzle blueberry compote over the top of everything.  Enjoy!

NOTE: If your pavlova should fall apart on you when you take it out of the oven, do not despair.  Just put some pieces on a plate or in a bowl and top it with the whipped cream and fruit…just as good, if not better. 🙂


Posted by on August 29, 2008 in pavlova


6 responses to “Pavlova

  1. Stephanie A.

    August 29, 2008 at 2:33 PM

    I’m here via you LJ entry. This looks awesome! I’m saving this recipe for a weekend dessert this fall. I’ve been afraid of meringue, too but it looks so easy.

  2. sarahnett

    August 29, 2008 at 2:38 PM

    It is! And if it should break when you try to take it off the sheet, thats ok..just put your toppings over the pieces. Thats what happened to me 😦

  3. anon

    August 29, 2008 at 11:41 PM

    hello 🙂 great pictures! may i ask though what kind of “sugar” do you mean? is it granulated/icing sugar? thanks 🙂

  4. sarahnett

    August 30, 2008 at 4:33 AM

    Granulated sugar is what I used. You can also use superfine granulated too. I’m not sure how it would turn out with powdered however.

  5. Marie

    September 11, 2008 at 5:05 AM

    I’ve only ever had pavlova in restaurants, how impressive you whipped this up! I am not even good with baking cookies, sadly. And the fruit on top looks just wonderful.

  6. sarahnett

    September 11, 2008 at 11:28 AM

    It seemed like an intimidating project at first, but surprised me at how simple it is to make. Even if the meringue breaks, you still get the crunchy/marshmallowy goodness in the pieces.


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