Nigella Pavlova Recipe

This pavlova is light, crisp on the outside, and soft inside. Topped with fresh whipped cream and juicy fruit, it’s a perfect dessert for any occasion. Follow this easy recipe to make a pavlova that holds its shape and stays crispy even in humid weather!

Ingredients Needed:

• 150 ml / 5 oz egg whites 
• 1 cup caster sugar 
• 1 tbsp cornflour/cornstarch, sifted
• 1 tsp white vinegar

Cream:

• 1 1/2 cups thickened cream / heavy cream (any whipping cream)
• 1/4 cup caster sugar (superfine sugar)
• 1 tsp vanilla extract or essence

Topping:

• Fruit of choice. I used: raspberries, blueberries, strawberries, and cherries.

How To Make Pavlova Recipe?

1. Prepare the egg whites: Separate eggs while they are cold. Measure 150 ml of egg whites and let them sit at room temperature.
2. Preheat the oven: Set oven to 170°C (180°C for fan-forced ovens).
3. Beat the egg whites: Place egg whites in a bowl and beat on high speed until soft peaks form.
4. Add sugar slowly: Add sugar 1 tbsp at a time while beating. Continue until the mixture is thick, glossy, and smooth (there are no sugar grains when rubbed between fingers).
5. Mix in cornflour and vinegar: Add sifted cornflour and vinegar, then mix for a few seconds until combined.
6. Shape the pavlova: Turn the base of a 24 cm springform cake pan upside down. Place baking paper on top. Spoon half of the meringue onto the paper, shaping it into a 20 cm circle. Add the remaining meringue and form a dome with slightly sloped edges. Flatten the top slightly.
7. Bake the pavlova: Place it in the oven and immediately lower the temperature to 115°C (100°C for fan ovens). Bake for 1 hour 30 minutes without opening the door.
8. Cool completely: Turn off the oven and leave the pavlova inside overnight (or at least 6 hours) to cool completely.
9. Prepare the cream topping: Beat cream, sugar, and vanilla together until soft peaks form. The cream should be smooth and silky, not stiff.
10. Assemble the pavlova: Place the cooled pavlova on a serving platter. Spread whipped cream on top and add fresh fruit. Serve immediately and enjoy!

Recipe Tips:

• Use the right amount of egg whites: Always measure 150 ml of egg whites instead of guessing. Egg sizes vary, and using too much or too little can affect the texture of your pavlova.
• Beat the egg whites slowly at first: Start beating at a low speed, then increase to high once they become foamy. This helps create strong, stable peaks that hold their shape during baking.
• Add sugar very slowly: Adding sugar one tablespoon at a time is important. If you add it too fast, the sugar won’t dissolve properly, and your pavlova will be grainy instead of smooth.
• Keep the oven door closed at all times: Do not open the oven while baking or cooling. Sudden temperature changes can make the pavlova crack or collapse. Let it cool in the oven for at least 6 hours (or overnight).
• Do not refrigerate the pavlova before serving: Storing pavlova in the fridge makes the meringue soft and sticky. Keep it in an airtight container at room temperature and only add cream and fruit right before serving.

How To Store Leftovers?

Let the pavlova cool completely at room temperature. Then, store it in an airtight container at room temperature. Do not refrigerate, as the moisture will soften the crispy meringue.

Nutrition Facts:

• Calories: 86 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 20 mg
• Potassium: 19 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 0 g
• Sugars: 20 g
• Protein: 1 g

Nigella Pavlova Recipe

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

86

kcal

This pavlova is light, crisp on the outside, and soft inside. Topped with fresh whipped cream and juicy fruit, it’s a perfect dessert for any occasion. Follow this easy recipe to make a pavlova that holds its shape and stays crispy even in humid weather!

Ingredients

• 150 ml / 5 oz egg whites 

• 1 cup caster sugar 

• 1 tbsp cornflour/cornstarch, sifted

• 1 tsp white vinegar

• Cream:

• 1 1/2 cups thickened cream / heavy cream (any whipping cream)

• 1/4 cup caster sugar (superfine sugar)

• 1 tsp vanilla extract or essence

• Topping:

• Fruit of choice. I used: raspberries, blueberries, strawberries, and cherries.

Directions

• Prepare the egg whites: Separate eggs while they are cold. Measure 150 ml of egg whites and let them sit at room temperature.
• Preheat the oven: Set oven to 170°C (180°C for fan-forced ovens).
• Beat the egg whites: Place egg whites in a bowl and beat on high speed until soft peaks form.
• Add sugar slowly: Add sugar 1 tbsp at a time while beating. Continue until the mixture is thick, glossy, and smooth (there are no sugar grains when rubbed between fingers).
• Mix in cornflour and vinegar: Add sifted cornflour and vinegar, then mix for a few seconds until combined.
• Shape the pavlova: Turn the base of a 24 cm springform cake pan upside down. Place baking paper on top. Spoon half of the meringue onto the paper, shaping it into a 20 cm circle. Add the remaining meringue and form a dome with slightly sloped edges. Flatten the top slightly.
• Bake the pavlova: Place it in the oven and immediately lower the temperature to 115°C (100°C for fan ovens). Bake for 1 hour 30 minutes without opening the door.
• Cool completely: Turn off the oven and leave the pavlova inside overnight (or at least 6 hours) to cool completely.
• Prepare the cream topping: Beat cream, sugar, and vanilla together until soft peaks form. The cream should be smooth and silky, not stiff.
• Assemble the pavlova: Place the cooled pavlova on a serving platter. Spread whipped cream on top and add fresh fruit. Serve immediately and enjoy!

Notes

• Use the right amount of egg whites: Always measure 150 ml of egg whites instead of guessing. Egg sizes vary, and using too much or too little can affect the texture of your pavlova.
• Beat the egg whites slowly at first: Start beating at a low speed, then increase to high once they become foamy. This helps create strong, stable peaks that hold their shape during baking.
• Add sugar very slowly: Adding sugar one tablespoon at a time is important. If you add it too fast, the sugar won’t dissolve properly, and your pavlova will be grainy instead of smooth.
• Keep the oven door closed at all times: Do not open the oven while baking or cooling. Sudden temperature changes can make the pavlova crack or collapse. Let it cool in the oven for at least 6 hours (or overnight).
• Do not refrigerate the pavlova before serving: Storing pavlova in the fridge makes the meringue soft and sticky. Keep it in an airtight container at room temperature and only add cream and fruit right before serving.