Classic Pavlova with Chantilly Cream
Indulge in the light and airy delight of Classic Pavlova with Chantilly Cream, a dessert that combines a crisp meringue base with velvety whipped cream and a colorful medley of fresh fruits. This showstopper not only captivates the palate but also dazzles the eyes, making it perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this easy-to-follow recipe guarantees impressive results every time.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 2 cups mixed fresh fruits (e.g., berries, kiwi)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, whip egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.
- Gently fold in vinegar and vanilla extract, being careful not to deflate the mixture.
- Spoon meringue onto the prepared baking sheet, shaping it into a circle with a well in the center.
- Bake for 90 minutes until dry but not browned. Turn off the oven and leave the pavlova inside to cool completely.
- Whip heavy cream until soft peaks form. Once cooled, top pavlova with whipped cream and fresh fruits.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 24g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: You can replace vanilla extract with almond extract for an exciting twist. For added flavor, incorporate lemon zest into the whipped cream. Store any leftovers in an airtight container at room temperature for up to two days.