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Easy Pavlova

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Adjust Servings:
4 egg whites
1 pint of heavy cream
1 ¼ cups white sugar
2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
6 strawberries, washed and evenly sliced

Nutritional information

43.69 g
22.11 g
48.64 g
238 mg
0 mg

Easy Pavlova

  • Veg
  • 1 hr 45 mins
  • Serves 6
  • Medium



A crisp white meringue layer filled with whipped cream and marshmallow goodness, and piled high with fresh fruits makes Pavlova an elegant dessert. It is the perfect dessert to serve your valentine or dinner guests. This showstopper dessert does not only look appetizing but also tastes delicious

Health benefits   

Loaded with calories, potassium, calcium, and vitamins A and C, Pavlova offers considerable nutritional value.

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How to make Easy Pavlova

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Line a parchment paper on a baking sheet. Draw a 9-inch circle on the parchment paper.
  3. To a large bowl, add egg whites. Beat until they are stiff but not dry.
  4. Add sugar in the bowl gradually, about 1 tablespoon at a time. Beat after adding every tablespoon.
  5. Keep beating until the mixture is thick and glossy. Then, gently add in lemon juice, vanilla extract, and cornstarch.
  6. Using a spoon put the mixture inside the 9-inch circle you drew on the parchment paper. Working from the center, gently spread the mixture towards the outside edge. This should cause a slight depression at the center.
  7. Put into the preheated oven for baking. Bake for about 1 hour before allowing it to cool on a wire rack.
  8. Meanwhile, take a small bowl and beat heavy cream until there are stiff peaks. Then, set it aside.
  9. Remove the parchment paper and place the meringue on a serving plate.
  10. Fill the depressed center of the meringue with whipped cream and add the strawberry slices on top of it.
  11. Serve cold.


  • This dessert is named after the popular Russian ballerina Anna Pavlova.
  • Australians and New Zealanders seem to squabble over who came up with the dish first.
  • However, according to the recent research, neither country invented Pavlova – it may have its roots in Germany and America.
  • Nevertheless, one of them still deserves the credit for giving the dessert its name and keeping it alive.

Amanda Russo

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