Easter pavlova recipes beautifully celebrate the flavors of spring with a variety of delightful combinations. From the classic vanilla pavlova topped with mixed berries to the zesty lemon curd pavlova with fresh passionfruit, each option brings a unique twist. Chocolate lovers can indulge in a decadent chocolate pavlova adorned with whipped cream and raspberries, while tropical pavlova with mango and coconut offers a revitalizing escape. Discover even more creative pavlova recipes that will elevate your Easter dessert table.
Classic Vanilla Pavlova With Mixed Berries
Classic Vanilla Pavlova With Mixed Berries is a delightful dessert characterized by its crispy exterior and soft, marshmallow-like center. This light and airy dessert is perfect for Easter celebrations, gatherings, or any occasion where you want to impress your guests with a stunning presentation and a burst of flavors. Preparing the pavlova takes about 30 minutes, but it requires several hours to cool, so plan accordingly!
Ingredients:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- Mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
- Fresh mint leaves (for garnish, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle in the center to guide your meringue shape.
- Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture becomes glossy and stiff peaks form. This should take about 5-7 minutes.
- Add Flavorings: Gently fold in the vanilla extract, vinegar, and cornstarch until just combined—ensure not to deflate the meringue.
- Shape the Pavlova: Spoon the meringue onto the marked circle on the parchment paper, spreading it out to create a slight indented center to hold the cream and berries later.
- Bake: Place the meringue in the preheated oven and bake for 1 hour. After baking, turn off the oven and let the pavlova cool completely inside, preferably for several hours or overnight. This helps the pavlova maintain its structure.
- Prepare the Topping: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Pavlova: Once the pavlova is cooled, carefully transfer it to a serving platter. Spread the whipped cream in the center of the pavlova, then top with an abundance of mixed fresh berries.
- Serve and Enjoy: Garnish with fresh mint leaves if desired. Slice and serve immediately. Enjoy the elegant combination of flavors on display!
Variations and Tips:
- Flavor Variations: Consider adding a dash of lemon zest or almond extract to the meringue for a different flavor profile.
- Berry Mix: Feel free to customize the berry mix based on seasonal availability—kiwis or peaches also pair wonderfully with the pavlova.
- Storage Tips: The assembled dessert is best enjoyed fresh. If you need to prepare it in advance, make the pavlova and whipped cream separately and assemble just before serving to retain the pavlova’s crisp texture.
- Serving Suggestion: For a more indulgent twist, drizzle some lemon curd or chocolate sauce atop the berries.
This Classic Vanilla Pavlova with Mixed Berries is bound to be the showstopper at your Easter table!
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Lemon Curd Pavlova With Fresh Passionfruit
Lemon Curd Pavlova With Fresh Passionfruit is a delightful dessert that combines the crispy texture of meringue with the tangy flavor of lemon curd and the tropical sweetness of fresh passionfruit.
This elegant dish is ideal for Easter celebrations or special occasions, providing a perfect balance of sweetness and tartness that will impress your guests. Preparation time for this Pavlova is approximately 30 minutes, not including the time required for baking and cooling the meringue.
Ingredients:
- 4 large egg whites
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 tablespoon vanilla extract
- 1 cup lemon curd (store-bought or homemade)
- Fresh passionfruits (to taste)
- Whipped cream (optional, for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide for your Pavlova.
- Make the Meringue: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the caster sugar a tablespoon at a time, beating on high speed until the mixture is glossy and stiff peaks form. This should take about 5-7 minutes.
- Add Vinegar and Cornstarch: Gently fold in the white vinegar, cornstarch, and vanilla extract with a spatula until fully incorporated.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet, using the circle you drew as a guide. Smooth the top and lightly create a small well in the center to hold the lemon curd.
- Bake: Place the Pavlova in the preheated oven and bake for 1 hour. After 1 hour, turn off the oven and let the Pavlova cool completely in the oven with the door slightly ajar. This helps to prevent cracking.
- Assemble the Pavlova: Once cool, carefully transfer the Pavlova to a serving plate. Fill the center with lemon curd.
- Add Toppings: Cut the passionfruits in half and scoop the seeds and pulp over the lemon curd. You can also add a dollop of whipped cream if desired.
Variations and Tips:
- For a different fruit topping, consider using fresh berries like strawberries, blueberries, or raspberries, which pair beautifully with lemon curd.
- Lemon Curd: You can make homemade lemon curd by cooking egg yolks, sugar, lemon juice, and butter until thickened, then straining it for a smooth consistency.
- Storage: Store any leftovers in an airtight container in the refrigerator, but note that the meringue texture may soften over time. It’s best enjoyed fresh.
- Make Ahead: The meringue can be made a day in advance and stored in a cool, dry place until ready to assemble, making it a convenient option for holiday entertaining.
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Chocolate Pavlova With Whipped Cream and Raspberries
Chocolate Pavlova is an exquisite dessert that combines the airy, crisp texture of meringue with the rich flavors of chocolate. Topped with velvety whipped cream and tart raspberries, this dessert is perfect for special occasions like Easter celebrations or dinner parties. It requires a bit of patience and time, with a preparation time of about 30 minutes and a baking time of 1 hour.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 100g dark chocolate, melted and slightly cooled
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries (for topping)
- Dark chocolate shavings (for garnish)
Cooking Steps:
- Preheat your oven to 275°F (135°C). Line a baking tray with parchment paper and draw a circle (about 8 inches) on it; this will be your guide for the pavlova.
- In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until glossy and stiff peaks form.
- Gently fold in the cocoa powder, white vinegar, and cornstarch with a spatula. Then, carefully fold in the melted chocolate until just combined; be careful not to deflate the mixture.
- Spoon the meringue mixture onto the prepared baking tray, using the drawn circle as a guide. Create an indentation in the center to hold the filling later.
- Bake for 1 hour, or until the outer shell is dry and crisp. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- While the pavlova cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the pavlova is completely cool, gently transfer it to a serving platter. Fill the center with the whipped cream and top with fresh raspberries and dark chocolate shavings for garnish.
- Slice and serve immediately, savoring the contrast of textures and flavors.
Variations and Tips:
- For a fruity twist, substitute raspberries with strawberries or mixed berries.
- To enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the meringue mixture.
- This pavlova can be made a day in advance; just store it in an airtight container until you’re ready to serve.
- Make certain that your mixing bowl and utensils are completely free of grease, as this can hinder the egg whites from whipping properly.
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Tropical Pavlova With Mango and Coconut
Tropical Pavlova With Mango and Coconut is a delightful and visually stunning dessert that makes for an excellent centerpiece for any festive occasion, especially during Easter. This light and airy meringue dessert is topped with luscious whipped cream and a tropical fruit medley, making it perfect for those who enjoy a sweet but invigorating treat.
The preparation time is approximately 20 minutes, plus additional baking and cooling time, guaranteeing a beautiful and indulgent dessert that will impress your guests.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 ripe mango, peeled, pitted, and diced
- 1 cup shredded coconut, toasted
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the paper as a guide.
- In a large mixing bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, continuing to whisk until the mixture is glossy and forms stiff peaks.
- Gently fold in the cornstarch, vinegar, and vanilla extract until well combined.
- Spoon the meringue mixture onto the prepared parchment paper within the drawn circle, creating a slight indent in the center to hold the toppings later.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the meringue inside to cool completely for at least 1 hour.
- Once cooled, carefully transfer the pavlova to a serving platter.
- In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the pavlova base.
- Top with the diced mango and sprinkle the toasted coconut evenly over the top.
- Garnish with fresh mint leaves if desired, and serve immediately.
Variations and Tips:
- You can substitute the mango with other tropical fruits like pineapple, kiwi, or passion fruit for a change of flavor.
- To make it more colorful, add fresh berries such as strawberries or blueberries along with the tropical fruits.
- Confirm your mixing bowl and beaters are completely clean and free from any grease to achieve the best meringue consistency.
- If you prefer, you can make the pavlova base a day in advance and store it in an airtight container until you’re ready to serve. Just add the toppings right before serving to keep the meringue crisp.
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Lavender Honey Pavlova With Fresh Peaches
Lavender Honey Pavlova is an elegant and delightful dessert that combines the airy goodness of a classic pavlova with the floral notes of lavender and the sweetness of honey. This dish is perfect for those who want to impress guests at an Easter gathering or any springtime celebration. With a preparation time of about 20 minutes and a total cooking time of 1 hour, this dessert presents beautifully, making it ideal for special occasions.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon culinary lavender (dried)
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup honey
- 2 ripe peaches, sliced
- Fresh lavender sprigs (for garnish)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and set aside.
- Prepare the Meringue: In a large mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy and stiff peaks form, about 5-7 minutes.
- Incorporate Ingredients: Gently fold in the cornstarch, white vinegar, dried lavender, and vanilla extract into the meringue mixture until fully combined.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet, forming a round shape about 8-10 inches in diameter and creating a slight well in the center for the toppings.
- Bake: Place in the preheated oven and bake for 60 minutes or until the outside is crisp and the center is soft. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- Prepare the Whipped Cream: In a medium bowl, whip the heavy cream and honey together until soft peaks form. Be careful not to over-whip.
- Assemble the Dessert: Once the pavlova is completely cool, gently transfer it to a serving platter. Spread the whipped cream generously over the pavlova and arrange the sliced peaches on top.
- Garnish: Finish with sprigs of fresh lavender for an aromatic garnish.
Variations and Tips:
- Fruits: While peaches are delightful, feel free to swap them for other seasonal fruits like berries, plums, or nectarines.
- Honey Flavor: Experiment with different types of honey (such as lavender, clover, or thyme) to enhance the flavor profile.
- Make Ahead: You can bake the pavlova a day in advance and assemble it just before serving to maintain its crispness.
- Storage: Store leftover pavlova in an airtight container in a cool, dry place for up to 1 day. The meringue will soften over time, so try to enjoy it fresh.
Indulge in this sumptuous Lavender Honey Pavlova with Fresh Peaches, a dessert that beautifully captures the essence of spring!
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Matcha Pavlova With Strawberries and Whipped Cream
Matcha Pavlova with Strawberries and Whipped Cream is a delightful twist on the classic meringue dessert. This dish features a crispy outer shell and a soft, marshmallow-like interior, infused with the earthy flavors of matcha green tea. It’s perfect for impressing guests during an Easter gathering or any special occasion.
With a prep time of about 20 minutes and a cooking time of 1 hour, this dessert is a great way to showcase seasonal strawberries and provide a fresh, light end to your meal.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 tablespoon matcha powder
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- Optional: mint leaves for garnish
Directions:
- Prepare the Meringue: Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. In a clean, dry mixing bowl, whip the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar, continuing to whip until stiff peaks form. Carefully fold in the cornstarch, vinegar, and matcha powder until just combined.
- Shape the Pavlova: Spoon or pipe the meringue mixture onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter, with a slight indentation in the center to hold the toppings.
- Bake: Bake in preheated oven for about 1 hour or until the pavlova is crisp on the outside and slightly cracked but still soft inside. Turn off the oven and leave the pavlova inside to cool completely.
- Make the Whipped Cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
- Assemble the Pavlova: Once the pavlova is completely cool, gently place it on a serving platter. Fill the center with whipped cream and generously top with sliced strawberries.
- Serve: Garnish with mint leaves if desired and serve immediately.
Variations and Tips:
- Flavor Infusions: Experiment with different flavors by incorporating other extracts or fruit purees into the whipped cream or the meringue.
- Fruit Toppings: Swap strawberries for other seasonal fruits like raspberries, kiwi, or passionfruit for variety.
- Storing: The pavlova is best served on the day it’s made. However, you can store the meringue base in an airtight container for up to 2 days if needed, and assemble just before serving.
- Whipping Cream Tip: Make sure your mixing bowl and beaters are completely clean and dry for the best results when whipping cream.
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Pistachio Pavlova With Rose Water and Figs
Pistachio Pavlova with Rose Water and Figs is a stunning dessert that combines the light, airy texture of a classic pavlova with the delicate flavors of rose water and the nutty richness of pistachios. Perfect for an Easter celebration or any spring gathering, this dessert is sure to impress your guests with its beautiful presentation and delicious taste.
With a preparation time of about 1.5 hours, this recipe is a delightful project that yields an elegant finale to your meal.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 teaspoon rose water
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup pistachios, shelled and roughly chopped
- 4-6 fresh figs, sliced
- Fresh mint leaves, for garnish (optional)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle in the center to serve as your guide.
- Prepare the Meringue: In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, about 1 tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
- Add Vinegar, Cornstarch, and Rose Water: Gently fold in the white vinegar, cornstarch, and rose water until well incorporated. Be careful not to deflate the meringue.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet within the circle you drew. Use a spatula to create a slight dip in the center and build up the sides to form a nest shape.
- Bake the Pavlova: Bake in the preheated oven for about 70-75 minutes or until the meringue is crisp on the outside and slightly soft on the inside. Turn off the oven and let the pavlova cool completely inside with the door ajar.
- Prepare the Whipped Cream: While the pavlova cools, beat the heavy whipping cream and powdered sugar in a bowl until soft peaks form.
- Assemble the Pavlova: Once the pavlova is completely cooled, carefully transfer it to a serving platter. Spread the whipped cream on top, then sprinkle with chopped pistachios and arrange the fig slices artfully over the cream.
- Garnish and Serve: If desired, garnish with fresh mint leaves for a pop of color. Slice and serve immediately for the best texture.
Variations and Tips:
- Fruits: You can substitute figs with other fruits such as strawberries, kiwi, or passionfruit based on your preference or season.
- Nut Options: Almonds or hazelnuts can be used instead of pistachios for a different flavor profile.
- Rose Water: Adjust the amount of rose water based on your taste. Start with less and add more if you prefer a stronger fragrance.
- Storage: Pavlova is best enjoyed the same day it’s made. If you need to prepare it ahead of time, keep the meringue and cream separate until serving to maintain the crisp texture.
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Spicy Ginger Pavlova With Poached Pears
Spicy Ginger Pavlova with Poached Pears is a delightful and elegant dessert that combines the light, crispy meringue of a pavlova with the warm flavors of ginger and sweet, tender poached pears.
This dish is perfect for special occasions such as Easter celebrations or dinner parties, impressing guests with its unique flavor profile and beautiful presentation. The preparation time is approximately 1 hour, with a cooling time of 1 hour, so plan accordingly!
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 ripe pears, peeled and halved
- 1 cup water
- 1/2 cup amber or dark brown sugar
- Fresh mint leaves (for garnish)
Cooking Steps:
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment to use as a guide for your pavlova.
- In a large, clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and forms stiff peaks.
- Gently fold in the cornstarch, vinegar, ground ginger, cinnamon, and salt until just combined. Be careful not to deflate the meringue.
- Spoon the meringue mixture into the circle on the prepared baking sheet, using a spatula to create a slight dip in the center for holding the toppings later. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- While the pavlova cools, prepare the poached pears. In a saucepan, combine water and brown sugar; bring to a simmer. Add the pear halves and simmer on low heat for about 15-20 minutes, or until tender. Once cooked, remove the pears from the syrup and let them cool.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the pavlova is completely cooled, carefully transfer it to a serving plate. Spoon the whipped cream into the center of the pavlova, arrange the poached pears artistically on top, and drizzle some of the poaching syrup over the dessert.
- Garnish with fresh mint leaves before serving.
Variations & Tips:
- For a spicier kick, consider adding finely grated fresh ginger to the meringue mix.
- You can substitute the pears with apples or figs for varied flavor and texture.
- Verify all mixing bowls and utensils are completely clean and dry for ideal meringue results.
- Serve with a small side of additional poached pear syrup for drizzling as desired. Enjoy this unique twist on pavlova that will surely impress!
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Caramel Pavlova With Sea Salt and Bananas
Caramel Pavlova with Sea Salt and Bananas is a delightful dessert that combines the light and airy texture of meringue with the rich flavors of caramel sauce and the sweetness of ripe bananas. This treat is perfect for Easter celebrations or any special occasion, making it ideal for family gatherings or dinner parties.
The preparation time is around 30 minutes, with an additional hour for baking and cooling.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 2 ripe bananas, sliced
- Flaky sea salt, to taste
Instructions:
- Prepare the Meringue: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, continuing to whip until the mixture is glossy and stiff peaks form.
- Add Stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract until fully combined. Be careful not to deflate the meringue.
- Shape the Pavlova: Spoon the meringue mixture onto the prepared baking sheet, shaping it into a large circle with a slightly raised edge to hold the toppings.
- Bake: Place the meringue in the preheated oven and bake for 1 hour. After baking, turn off the oven and leave the oven door slightly ajar, letting the pavlova cool completely inside for at least 1 hour.
- Whip the Cream: Once the pavlova is completely cool, whip the heavy cream in a mixing bowl until soft peaks form.
- Assemble the Pavlova: Carefully transfer the cooled pavlova to a serving platter. Spread the whipped cream evenly over the top. Drizzle the caramel sauce and place the banana slices on top.
- Final Touch: Sprinkle a pinch of flaky sea salt over the dessert for an added burst of flavor.
Variations and Tips:
- Fruits: Instead of bananas, you can use other fruits such as strawberries, kiwi, or berries to suit your taste or seasonal availability.
- Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
- Caramel Sauce: You can buy store-bought caramel sauce for convenience or make your own homemade sauce for a fresher taste.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to a day. However, note that the meringue may become slightly softer over time.
- Presentation: For an elegant touch, consider garnishing with mint leaves or a dusting of cocoa powder.
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Berry Pavlova With Cream Cheese Frosting
Berry Pavlova is a delightful dessert that features a light and airy meringue base topped with sweet cream cheese frosting and an array of fresh berries.
This show-stopping dessert is perfect for Easter celebrations, spring gatherings, or any special occasion where you want to impress your guests.
With a prep time of about 30 minutes (plus cooling time), this recipe is perfect for both novice and experienced bakers looking to enjoy a light yet indulgent treat.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- Fresh berries (strawberries, blueberries, raspberries, etc.)
- Mint leaves (for garnish, optional)
Cooking Instructions:
1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper to guide the shape of your meringue.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
3. Gently fold in the vanilla extract, white vinegar, and cornstarch until fully combined.
4. Spoon the meringue mixture onto the prepared parchment paper circle, smoothing the top and creating a slight indentation in the center for the filling.
5. Bake the meringue in the preheated oven for approximately 1 hour and 15 minutes or until the outside is dry and crisp.
Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
6. While the meringue is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and heavy cream until it reaches a thick, spreadable consistency.
7. Once the meringue is cool, carefully transfer it to a serving plate. Spread the cream cheese frosting into the center of the meringue.
8. Top the frosted pavlova with an assortment of fresh berries, and garnish with mint leaves if desired.
Variations and Tips:
- For a different flavor, you can blend some of the berries into the cream cheese frosting for a fruity twist.
- Feel free to use seasonal fruits or your favorite berries for toppings.
- If you prefer a sweeter or denser frosting, you can adjust the amount of powdered sugar according to your taste.
- Store any leftovers in an airtight container in the refrigerator for up to two days, though the meringue may lose its crispness over time.
- Consider adding a drizzle of chocolate sauce or a sprinkle of nuts for extra flavor and texture.
Enjoy this beautifully vibrant Berry Pavlova With Cream Cheese Frosting as the glorious centerpiece of your dessert table!
Nutella Pavlova With Crushed Hazelnuts
Nutella Pavlova is a decadent twist on the classic meringue dessert, perfect for chocolate lovers and a delightful addition to your Easter celebrations. With its crispy outer shell and soft, marshmallow-like center, this pavlova is topped with luscious Nutella and crunchy crushed hazelnuts, making it an irresistible treat.
This dessert is ideal for gatherings with family and friends and will surely impress your guests. The preparation time for this dish is approximately 1 hour, with an additional cooling time of about 2 hours.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup Nutella
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup crushed hazelnuts
- A pinch of salt
Cooking Steps:
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter to use as a guide for shaping the pavlova.
- Prepare the Meringue: In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until the mixture is glossy and stiff peaks form. This should take around 5-7 minutes.
- Add Stabilizers: Gently fold in the white vinegar, cornstarch, and a pinch of salt with a spatula until just combined.
- Shape the Pavlova: Spoon the meringue onto the lined baking sheet inside the circle you drew, creating a slight well in the center.
- Bake the Pavlova: Reduce the oven temperature to 250°F (120°C) and bake the meringue for 1 hour. Once the time is up, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (this helps prevent cracking).
- Prepare the Topping: Once the pavlova is cool, whip the heavy cream and vanilla extract until soft peaks form. Be careful not to over-whip.
- Assemble the Pavlova: Carefully transfer the cooled meringue to a serving platter. Spread the whipped cream on top, then drizzle generously with Nutella. Finally, sprinkle crushed hazelnuts over the top for added crunch.
- Serve and Enjoy: Slice and serve immediately, or refrigerate for a short time before serving, keeping in mind that the meringue may lose some of its crispness with extended refrigeration.
Variations and Tips:
- Flavors: Substitute Nutella for other chocolate spreads or flavored spreads like almond or peanut butter for a different taste.
- Toppings: Add fresh fruits such as strawberries, bananas, or raspberries for color and freshness.
- Make-Ahead: You can prepare the meringue a day in advance. Store it in an airtight container at room temperature to keep it crisp.
- Cracking: If your pavlova cracks during baking, don’t worry! It’s part of its charm and will still taste delicious.
- Gluten-Free: This dessert is naturally gluten-free, making it a great option for those with gluten sensitivities.
Enjoy this delightful Nutella Pavlova with Crushed Hazelnuts as a show-stopping centerpiece at your Easter feast!
Orange Blossom Pavlova With Pomegranate Seeds
Orange Blossom Pavlova is a light and airy dessert that boasts a crisp outer shell and a soft, marshmallow-like interior. This delightful treat is perfect for spring celebrations like Easter or any special occasion, impressing guests with its elegant presentation and invigorating flavors.
The preparation time is approximately 1 hour, with some additional cooling time, making it an ideal dessert for those who want to create something beautiful without spending all day in the kitchen.
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 teaspoon orange blossom water
- A pinch of salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup pomegranate seeds
- Zest of 1 orange
- Fresh mint leaves for garnish (optional)
Instructions:
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide for the pavlova.
- In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue to beat until the mixture is glossy and holds stiff peaks.
- Gently fold in the vinegar, cornstarch, orange blossom water, and salt until just combined.
- Spoon the meringue mixture onto the prepared parchment paper within the drawn circle, smoothing the top and creating a slight indentation in the center for the cream and toppings.
- Bake in the preheated oven for 60-70 minutes, until the pavlova is dry to the touch but still soft inside. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- Once the pavlova is completely cooled, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream evenly into the indentation of the pavlova, then top with pomegranate seeds and sprinkle with orange zest. Garnish with fresh mint leaves if desired.
- Slice and serve immediately for the best texture, enjoying the contrast of the crunchy meringue with the creamy topping and juicy pomegranate.
Variations and Tips:
- For added flavor, you can infuse the whipped cream with a bit of orange zest.
- Swap out pomegranate seeds for seasonal fruits like berries or kiwis for a different twist.
- If you prefer a lighter pavlova, you can reduce the sugar in the meringue by a few tablespoons without compromising the structure.
- Be careful with the meringue; humidity can affect its texture, so look for a dry day to make this dessert if possible.
- Leftover pavlova can be stored in an airtight container for a couple of days but may lose some crunch over time.
Coffee Pavlova With Espresso Cream
Coffee Pavlova with Espresso Cream is a delightful twist on the classic pavlova, offering the perfect combination of a light, crispy meringue base topped with a rich and creamy espresso-infused whipped cream. This dessert is ideal for coffee lovers and is sure to impress guests at your Easter gathering or any special occasion.
With a preparation time of around 2 hours (plus cooling time), this elegant dessert can be made ahead of time, allowing you to enjoy a stress-free celebration.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 tablespoon instant coffee granules
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon brewed espresso (cooled)
- Optional: chocolate shavings or cocoa powder for garnish
Cooking Steps:
- Prepare the Meringue:
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment to serve as a guide.
- In a large mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form.
- Gently fold in the white vinegar, cornstarch, and instant coffee granules until fully combined.
- Spoon the meringue mixture onto the prepared parchment paper, using the circle as a guide. Create a slight indentation in the center to hold the cream later.
- Bake the Meringue:
- Bake in the preheated oven for about 1 hour or until the meringue is dry to the touch and lifts easily from the parchment paper. Turn off the oven and let the meringue cool completely inside (this helps prevent cracking).
- Prepare the Espresso Cream:
- In a separate mixing bowl, whip the heavy cream with the powdered sugar and brewed espresso until soft peaks form.
- Assemble the Pavlova:
- Once the meringue is completely cooled, carefully transfer it to a serving platter. Spoon the whipped espresso cream into the center, spreading it gently.
- Optionally, garnish with chocolate shavings or a dusting of cocoa powder for an added touch.
Variations and Tips:
- For a nutty flavor, consider adding finely chopped hazelnuts or almonds to the meringue mixture.
- You can replace the brewed espresso with strong brewed coffee for a milder flavor.
- To enhance the flavor profile, add a splash of vanilla extract to the espresso cream.
- Keep the assembled pavlova in the refrigerator until ready to serve, but for the best texture, enjoy it within a few hours of assembly to avoid sogginess.
Maple Pecan Pavlova With Whipped Maple Cream
Maple Pecan Pavlova is a delightful dessert that combines the light and airy texture of meringue with the rich, nutty flavor of pecans and a hint of sweetness from maple syrup.
This elegant dessert is perfect for special occasions, like Easter celebrations or dinner parties, impressing guests with its beautiful presentation and exquisite taste.
The preparation time is about 30 minutes, plus an additional hour for baking and cooling.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup pecans, roughly chopped
- 1/4 cup pure maple syrup (plus extra for drizzling)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Cooking Steps:
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes).
- Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form (about 5-7 minutes).
- Gently fold in the vanilla extract, white vinegar, and cornstarch until combined.
- Spoon the meringue onto the prepared baking sheet, shaping it into a round disc with a slight indentation in the center to hold the toppings.
- Sprinkle the chopped pecans evenly over the top of the meringue.
- Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside (about 1 hour).
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the pavlova has cooled, carefully transfer it to a serving plate. Fill the indentation with whipped maple cream and drizzle with additional maple syrup.
- Garnish with extra pecans if desired and serve immediately.
Variations and Tips:
- For a chocolate spin, you can add cocoa powder to the meringue mixture.
- Swap out pecans for your favorite nuts, such as walnuts or hazelnuts.
- To add fruit, consider topping with fresh berries or sliced bananas for added flavor and color.
- Confirm your mixing bowl is completely clean and free of any grease or yolk to achieve the best meringue structure.
- If you’re preparing this dessert ahead of time, bake the pavlova and store it in an airtight container for up to 2 days, adding cream and toppings just before serving to keep it crisp.
Savory Pavlova With Goat Cheese and Roasted Vegetables
Savory Pavlova with Goat Cheese and Roasted Vegetables is an elegant and versatile dish that epitomizes the beautiful balance of textures and flavors. This gluten-free dish is perfect for those looking to impress their guests with a unique spin on the classic pavlova. Ideal for special occasions or a delightful brunch, it takes around 45 minutes to prepare, not including the time for roasting vegetables and cooling the pavlova.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 8 oz goat cheese, softened
- 1/4 cup heavy cream
- 2 cups assorted seasonal vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (such as basil or thyme) for garnish
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle on it as a guide for your pavlova.
- Prepare the Vegetables: Chop your seasonal vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes or until tender and caramelized, turning once halfway through.
- Make the Pavlova Base: In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract until just combined.
- Shape the Pavlova: Spoon the meringue mixture onto the prepared parchment circle, using the back of a spoon to create a slight well in the center for the toppings.
- Bake the Pavlova: Place the pavlova in the preheated oven and bake for 1 hour. Once baked, turn off the oven, crack the door open, and let the pavlova cool completely in the oven. This helps to prevent cracks.
- Prepare the Topping: While the pavlova is cooling, whip the heavy cream until soft peaks form. Gently mix the whipped cream with the softened goat cheese until well blended.
- Assemble the Pavlova: Once the pavlova is completely cooled, spread the goat cheese mixture over the top. Arrange the roasted vegetables on top of the cheese mixture, and garnish with fresh herbs.
- Serve: Cut with a serrated knife and serve immediately to enjoy the perfect contrast of soft, sweet meringue, creamy goat cheese, and savory roasted vegetables.
Variations and Tips:
- Vegetable Choices: Feel free to experiment with different vegetables, such as asparagus, beets, or eggplant, based on seasonal availability or personal preference.
- Herbs: Mix different herbs into the goat cheese for added flavor, such as chives or dill.
- Make Ahead: You can prepare the pavlova base a day ahead of time and store it in an airtight container in a cool, dry place. Assemble it on the day you plan to serve.
- Serving Size: This recipe makes 6-8 servings depending on portion size, and you can easily scale it up or down based on your gathering. Enjoy a savory twist on the pavlova!
