You can make a perfect pavlova at home! Here’s the easy tutorial…

You don’t have to be a pro baker to make a perfect pavlova.

A pretty pavlova will always steal the show. Boasting a crisp, white shell and a marshmallow-y center, it’s probably a recipe you leave to the skilled pastry chefs.

Baker Kylie Holt says it’s easier to make in your own kitchen than you think. Kylie taught us her technique to get the perfect circle shape and how to top it for a pretty pavlova.

Pavlova is a meringue piped into a bowl or nest shape that is crunchy and melt-in-your-mouth on the outside, and pillowy soft on the inside… topped with fresh whipped cream and fresh tart berries.

Perfect Pavlova Recipe

Servings: 15 pavlovas
Prep Time: 30 min
Bake Time: 1 hr 45 min
Total Time: 2 hrs 15 mins

INGREDIENTS

For Pavlova

• 6 large egg whites, room temperature
• 1 1/2 cups sugar
• 2 tsp corn starch
• 2 tsp lemon juice
• 2 tsp vanilla extract

For Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp sugar

For Toppings

Approx 4-5 cups of fresh fruit (sliced strawberries, raspberries, blueberries, kiwi, etc)

METHOD

Pavlova

1. Preheat the oven to 225˚ F. Line a large baking sheet with parchment paper.
2. Beat 6 egg whites on high speed with whisk attachment in stand mixer until soft peaks form, about 1 minute.
3. Turn mixer to med-low and slowly add 1 ½ cups sugar. Beat 10 min on high speed until stiff peaks. The mixture will be smooth and glossy.
4. Combine 2 tsp each of corn starch, lemon juice, and vanilla in a small dish, then mix into meringue mixture on low speed until well blended.
5. Pipe meringue into 3-inch-wide nests onto the parchment paper using a large star tip (Wilton 1M works well for this.)
6. Bake at 225˚ for 1 hour and 15 minutes. Without opening the oven door, turn the oven off and let the pavlovas rest in the warm oven for 30 more minutes. The exterior should be dry and crisp when tapped, and the interior will still be marshmallow soft.
7. Allow pavlovas to cool to room temperature. Once cool, you can top them with whipped cream and fruit or store undecorated in an airtight container for 3-5 days at room temperature.

Whipped Cream

1. Beat whipping cream with 2 tbsp sugar for 2 – 2 ½ minutes or until thick and spreadable.
2. Place whipped cream in a piping bag with a large star tip (Wilton 1M works well for this too.)
3. Pipe whipped cream onto the pavlova and top with fresh fruit.

Notes

• When decorated, these are best eaten immediately, but can be made up to 2-3 hours in advance if necessary.
• Do you have a hard time piping circles? To make a pattern to follow to pipe your circles, use a 3” round cookie cutter, dip it in flour, then tap it onto your parchment paper.

Kylie’s upcoming schedule:

Succulent Cupcakes: September 26^th from 6-9 PM
Vintage Halloween Cake: October 10^th from 6-9 PM
S’mores Mini-Cake: November 7^th from 6-9 PM
Berry Roulade: December 5^th from 6-9 PM

Sign up for Kylie’s classes on her social media, @kylieholtcake, or kylieholtcake.com.