Crispy Meringue Shell With A Light, Airy Center!
This Swiss Meringue Pavlova recipe is a more foolproof way to enjoy the classic dessert named for Russian ballet dancer Anna Pavlova. It’s a unique and delicious dessert with a crispy meringue shell and a soft, marshmallow-like center. Instead of French meringue, try using the sturdier Swiss meringue as the base. It’s topped with fresh whipped cream, raspberries, sliced almonds or pistachios, and chocolate shavings for a dessert that is as beautiful as it is delicious!
Before You Begin:
- Time sensitive: Not only does the pavlova bake low and slow (it has a 2 hour bake time), but it also needs to cool slowly. It remains in the oven — door closed! — for an additional 2 hours. Plan accordingly!
- Texture is best on the first day! While you can make this in advance, it’s definitely got the best crispy exterior and soft center on the first day.
- Embrace the imperfections! Truly, just have fun with it and don’t worry if it looks a little rustic. It’ll still taste amazing.
For more light desserts, try my Impossibly Creamy Coffee Crème Brûlée, One Bowl Italian Ricotta Cheesecake, or Easy Stove Top Rice Pudding next. Or check out all of our easy dessert recipes!
What’s In Pavlova?
- Egg whites: Room temperature egg whites form the foundation for the Swiss meringue
- Cornstarch: This will add stability to the meringue.
- Cream of Tartar: This helps to stabilize the egg whites and creates a fluffy texture inside.
- Kosher Salt: Just a pinch brings out the flavors in the meringue.
- Granulated Sugar: This sweetens the meringue and helps create the crispy exterior.
- Pure Vanilla Extract: Adds flavor to the meringue.
- The delicious fresh whipped cream is made of heavy cream, confectioner’s sugar, and pure almond extract.
Ideas for toppings: fresh raspberries, sliced almonds, and chocolate shavings.
Step-by-Step Instructions (It’s Easier Than You Think!)
Alright, you might be feeling a little nervous about making your first pavlova at home, but rest assured Swiss Meringue is much less finicky than French meringue or Italian meringue.
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper, draw a 10-inch circle, then flip the paper over.
- Dissolve the sugar. In a heatproof bowl set over a pot of simmering water (double boiler), whisk together egg whites and sugar until sugar dissolves. Continue whisking over medium heat until mixture reaches 160-170°F (71-77°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment.
- Add remaining ingredients. Add cornstarch, cream of tartare, and salt, then beat on high speed for 4-5 minutes. Add vanilla extract, then blend once more.
- Shape the meringue. Spoon meringue onto the prepared baking sheet, then use a spatula to create a somewhat flat center. If preferred, you can make individual pavlova nests.
- Bake the meringue. Bake for 2 hours, until the outside is dry and crisp. Turn off the oven and let the pavlova cool completely inside with the door closed. This prevents cracking.
- Top, then serve! Once cool, top with homemade whipped cream, fresh berries, almonds or pistachios, and chocolate shavings. Or get creative with other toppings!
Ari’s Best Tips!
- Ensure the egg whites are at room temperature to ensure they whip properly.
- Make sure all utensils and equipment, especially those for whipping egg whites, are clean and completely dry. Any moisture can affect the meringue’s texture.
- Leave the meringue in the oven as it cools until completely cold. This one is really important for the texture!
- Overmixing, the presence of grease, or moisture in equipment can cause meringue to deflate. Ensure equipment is clean and dry before use.
The Difference Between Swiss Meringue and French Meringue
Some pavlova recipes are made with French meringue, which is simply whipped egg whites and sugar. Swiss meringue pavlova requires that egg whites and sugar be cooked over a double boiler first. This creates a more stable meringue that is less likely to crack. It also has a denser, chewier texture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can whip the cream a few hours ahead and refrigerate it, but re-whip it briefly before assembling the pavlova to ensure a light and fluffy texture. The other components should be made when you are ready to serve. Having said that, it does need to cool in the oven before serving, so if you have a second oven and/or are not planning to use the oven again for making dinner, it can be prepped beforehand and ready to eat as soon as the meal is completed!
- Leftovers and storage: If you have leftover pavlova, store it in the refrigerator. Keep in mind that the meringue may lose some crispness over time, so it’s best enjoyed within a day.
- Do not freeze: Meringues, in general, don’t freeze well as they can become soft and lose their texture upon thawing. It’s recommended to enjoy pavlova fresh.
Serving Suggestions
I really love a slice of meringue with a heaping mound of fresh whipped cream right on top, lots of fresh berries, and chocolate shavings. You could easily switch out the fruit. Strawberries, blackberries, and blueberries are all great options. Even tropical fruit, such as kiwi, passionfruit, or pineapple could work!
Substitutions and Variations
- If you don’t have cream of tartar, you can substitute with apple cider vinegar, white vinegar, or fresh lemon juice.
- For topping: This would be fantastic with a little lemon curd or passionfruit spooned on top.
- If enjoying for a dinner party, consider baking smaller mini pavlovas so everyone gets their own little nest (and then you don’t have to slice them!). This will, of course, reduce the bake time, so keep an eye on them.
You’re absolutely going to love the combination of crispy meringue and light homemade whipped cream crowned on top, I just know it!
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Swiss Meringue Pavlova with Fresh Whipped Cream
Equipment
Ingredients
- 5 (175g) large egg whites, room temperature
- 1½ tsp cornstarch
- 1 tsp cream of tartar
- ½ tsp Kosher salt
- 1 cup (200g) granulated sugar
- 1 tsp pure vanilla extract
For the whipped cream
- 1¾ cup (415 ml) heavy cream
- ¼ cup (50 g) confectioner’s sugar
- 1 tsp pure almond extract
For topping
- 1 cup fresh raspberries
- ¼-½ cup sliced almonds or chopped pistachios
- ¼-½ cup chocolate shavings
Instructions
- Prepare the baking sheet. Preheat an oven to 225°F (110°C). Line a baking sheet with parchment paper, then use a pencil to draw a circle about 10-inches round. Flip the parchment paper over.
- Make a double boiler. Place 5 large (175g) egg whites and 1 cup (200g) granulated sugar in the bowl of a stand mixer. Set this over a saucepan of simmering water (you’re making a double boiler), then cook, whisking constantly, until the sugar has dissolved and the mixture registers between 160-170°F. Carefully transfer the bowl over to the stand mixer, then affix the whisk attachment.
- Prepare the meringue. To the egg and sugar mixture, add 1½ tsp cornstarch, 1 tsp cream of tartar, and ½ tsp Kosher salt. Whisk on high speed for about 4-5 minutes, or until the egg whites have glossy, stiff peaks. Add 1 tsp vanilla extract, then blend once more until incorporated.
- Bake the meringue. Spoon the meringue into the outlined circle, then use a spatula to create a somewhat flat center. Essentially, you want the outer edges of the meringue to be slightly taller than the center, which will have cream spooned on top of it. Bake for 2 hours. The exterior should be dry and crisp, while the center remains soft. Turn the oven off, leave the door closed, then allow to cool completely, about 2 hours more.
- Shortly before serving, make the whipped cream. Combine 1¾ cups (415ml) of heavy cream, ¼ cup (50g) confectioner’s sugar, and 1 tsp almond extract in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form, about 3-4 minutes.
- Assemble, then serve. Spoon the whipped cream on top of the cooled meringue. Top with fresh raspberries, sliced almonds, and chocolate shavings. Serve immediately!
Notes
- Tips: Use room-temperature egg whites and let the meringue cool completely in the oven. No cream of tartar? Substitute apple cider vinegar, white vinegar, or lemon juice.
- Make ahead: Whip the cream a few hours ahead; refrigerate and briefly re-whip before assembling. Assemble pavlova just before serving.
- Storage: Refrigerate leftovers and enjoy within 1 day (the meringue will soften).
- Freezing: Not recommended—meringue loses its texture.
Nutrition
Photography by: Cambrea of Cambrea Bakes
yummy yummy
I just made this over the weekend for friends, it really is delicious! xo, Ari