How do I know for sure that my meringue is well dried and baked?

Bake the pavlova at a low temperature so that the meringue stays nice and white and doesn't burn. It is ready when the outside feels firm and dry. A golden tip: let the meringue cool completely in a switched-off oven with the door ajar after baking. This prevents it from collapsing due to a sudden temperature shock.

When do I add the cream and fresh fruit to the meringue?

Spread the cream and the red fruit on the pavlova just before you are about to serve. Once the creamy filling is on the meringue, the meringue will start to soften slowly. Do you want to keep that delicious crunch? Then assemble the dessert at the very last moment. Success guaranteed!

Why does the sugar need to be warmed up in the oven first?

Warming the sugar is the ultimate kitchen trick for a perfect meringue! Warm sugar dissolves much faster in the whipped egg whites. This gives you a fantastic firm, glossy meringue without any annoying sugar granules left behind. Whip until the mixture feels completely smooth between your fingers!

Pavlova with red fruit

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45min (+1h baking)

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Next Level

Is there anything more spectacular to end a fantastic dinner with than an amazing dessert? By the way, a pavlova doesn't have to look tight or perfect at all. It’s precisely that rustic, casual shape that makes it so charming and inviting on the festive table.

We are making a meringue that is exactly how it should be: deliciously crispy on the outside. Combine that with a fresh, fluffy filling of whipped cream and sour cream, and top it generously with summer red fruits and fresh passion fruit. Easy peasy, a real showstopper and a guaranteed hit with all your guests. Let’s bake!

Ingredients

What do you need?

Quantity: 8P

260 g sugar
160 g egg whites
1 teaspoon sodium bicarbonate
1 full tablespoon cornstarch
pinch of salt
1 teaspoon Bourbon vanilla extract
1 teaspoon vinegar
150 ml whipped cream
150 ml sour cream
1 tablespoon extra sugar
a handful of blueberries and red berries, raspberries or strawberries (to taste)
4 passion fruits

Preparation method

How do you make this?

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Preheat your oven to 150 °C.

Place the sugar in a baking dish and put it in the oven for 10 minutes to warm up. Warm sugar makes your egg whites thicker!

Whip the egg whites and add the warm sugar. Whip until you no longer feel any sugar granules when you rub a dollop between your thumb and forefinger. This takes about 10 minutes.

Mix the sodium bicarbonate, cornstarch, and salt. Sift the mixture over the egg whites and fold in. Add the vanilla and vinegar and mix well. Draw a circle on your baking paper to roughly outline your pavlova, turn the paper over, and spoon the egg white foam on top. It doesn't have to be perfectly round or too fancy, as pavlova doesn't have a perfect shape.

Bake the pavlova for twenty minutes at 150 °C and another 40 minutes at 130 °C.

Remove from the oven and let cool. Turn the pavlova onto a plate. The bottom will become the top!

Whip the whipped cream and sour cream with a tablespoon of sugar until very fluffy. Spread the mixture, not too neatly, over your baked egg white base.

Sprinkle the red fruit over it and spoon the passion fruits on top.