Classic Pavlova


Named after the Russian ballet star Anna Pavlova, this delicate dessert stars a puffy meringue, whipped cream and fresh fruit. To bake, simply mound beaten whites high on a parchment paper-lined baking sheet sprinkled with cornstarch.

  • 8Servings


  • 4 large egg whites at room temperature
  • 1 cup granulated sugar
  • 1/2 tsp. cornstarch plus extra for dusting
  • 1/2 tsp. vinegar
  • 1 tsp. vanilla extract


  • 3 cups mixed assorted fruit, such as sliced strawberries, kiwi and whole raspberries and blueberries


Preheat oven to 250F. Lightly grease baking sheet, then cover with parchment paper. Dust parchment paper with cornstarch.

Reserve 1/3 cup sugar and sift together with cornstarch. Using 8-inch-round cake pan, trace circle onto parchment paper. Put egg whites into very clean and dry metal or copper bowl. Using hand or stand mixer, whisk egg whites on medium speed until frothy.

Increase mixer speed and begin to gradually add sugar, 1 to 2 tablespoons at a time, reserving cornstarch-sugar mixture to add last. Keep whisking as sugar is added. When glossy and stiff, fold in vinegar and vanilla.

Mound egg whites high onto parchment paper and smooth to fill circle. Bake 11/2 hours. Exterior should be crunchy and light brown, but middle will remain soft. Crack open oven door and cool completely.

Whip cream in chilled bowl with, spread over meringue and top with assorted fruit 30 minutes before serving.

Nutrition Information

  • Calories: 239
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 40 mg
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 55 mg