Ingredients for Australian Pavlova
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- 1 ½ cups granulated sugar
- Assorted fresh fruits for topping
- 2 cups heavy cream
- 2 tablespoons powdered sugar
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How to Make Australian Pavlova
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and trace a 10-inch circle (or four 4-inch circles).
- In a clean, grease-free bowl, let 4 large egg whites stand at room temperature for 30 minutes.
- Add 1 teaspoon of cream of tartar and 1 teaspoon vanilla extract to the egg whites.
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add 1 ½ cups of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved (about 5-7 minutes).
- Using a spatula, gently spread the meringue onto the traced circle(s), creating a slightly higher edge.
- Bake for 50-55 minutes, or until the meringue is crisp on the outside and the inside is slightly soft.
- Turn off the oven and leave the Pavlova inside with the door slightly ajar for 1 hour to cool completely.
- Carefully remove the Pavlova from the oven and peel off the parchment paper.
- Top with whipped cream (approximately 2 cups heavy cream, whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract) and your favorite fresh fruits (strawberries, raspberries, kiwi, etc.).
- Serve immediately and enjoy! Store leftover Pavlova in an airtight container at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
536g
Fat
0g
Carbs
44g
