Swiss Meringue Pavlova with Fresh Whipped Cream
This Swiss Meringue Pavlova is light, crisp, and stunningly beautiful. A delicate meringue shell gives way to a soft, marshmallow-like center, topped with fresh whipped cream, raspberries, pistachios, and chocolate shavings. Made with Swiss meringue for a more stable, foolproof base—no weeping or cracking. Naturally gluten-free.
Servings: 8 servings
Calories: 372kcal
Equipment
Stand mixer fitted with whisk attachment (or nonreactive bowl and handheld electric beater)
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
Calories: 372kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 197mg | Potassium: 235mg | Fiber: 2g | Sugar: 34g | Vitamin A: 774IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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