How to Make Pavlova
If you’ve ever made a meringue-topped pie from scratch, making pavlova is going to be a breeze. Most pavlova recipes will have a similar meringue base. You can use our strawberry-mango pavlova recipe (pictured above) as a guide, but feel free to change up the fruit to whatever’s in season or in your kitchen.
Step 1: Prepare Egg Whites and Pavlova Template
Step 2: Beat Egg Whites
Step 3: Bake Meringue for Pavlova
Spread meringue mixture over the circle on parchment, building up edges slightly to form a sort of bowl-like space for the cream and fruit. Bake 1½ hours (don’t open the door). Turn off oven; let dry in oven with door closed for 1 more hour. Remove; cool completely on sheet on a wire rack ($14, Walmart).
Step 4: Prepare Fruit and Cream Filling
Step 5: Build and Serve Pavlova
Spread cream mixture into the meringue shell first before spooning fruit mixture over the top. Serve and enjoy immediately. Test Kitchen Tip: Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours.
What Is Pavlova?
It’s unclear who first created the famous dessert Pavlova. The name (and dessert), however, first started to appear when world-famous Russian ballerina and choreographer, Anna Pavlova began touring across America, Europe, and the UK in 1910. The fruit-topped meringue recently rose in popularity after Masters golf tournament champion, Phil Mickelson requested pavlova as the dessert for an annual pre-Masters meal, where he also instilled knowledge of the dish to his questioning colleagues. Now that you can successfully make pavlova from scratch at home, you can get creative with the cream and fruit fillings. Utilize summer-ripe berries or garden-fresh mint for a seasonal pavlova recipe. Serve pavlova with pomegranate for a wintry take. If you want to go for a different size or presentation, try turning pavlova into mini versions or a full-size tray.
