Sweet Recipes





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  • 4 large egg whites (room temp)

  • 1 cup (200g) superfine sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon cream of tartar

  • 1 tsp cornstarch


  • 1 cup (240ml) cold heavy cream or heavy whipping cream

  • 2 tbsp confectioners’ sugar or granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • Fruit of choice


  1. Preheat the oven to 177°C. Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 93°C in step 4.)

  2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.

  3. Spread the pavlova mixture into an 20cm circle . You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.

  4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F 93°C. The pavlova will stay in the oven as it cools down to 93°C. Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.

  5. Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.

  6. Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

đź’—Whipped Cream:

  1. Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

  2. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.




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