{"kind":"doc","doc":{"title":"Pavlova","section":{"slug":"recipes","name":"Recipes"},"rkey":"1726450168175-pavlova","cid":"bafkreiawfyym2ba7fhjvfmctrrksnuanpcxpqrifcg7wpi3b6yaaporh7a","renderKey":"bafkreiawfyym2ba7fhjvfmctrrksnuanpcxpqrifcg7wpi3b6yaaporh7a@2024-09-15T18:29:00Z@2026-07-29T21:20:27Z@Recipes|","href":"/recipes/1726450168175-pavlova","publishedAt":"2024-09-15T18:29:00Z","updatedAt":"2026-07-29T21:20:27Z","tags":["dessert","pavlova","meringue","custard","fruit","baking","egg"],"description":"A classic Pavlova recipe with crisp meringue shell and creamy custard filling, topped with fresh fruit and ready in under 2 hours.","readingMinutes":3,"markdown":"```recipe\nyield: \"2 servings\"\ntime: \"20 min active · 2 h 30 total\"\n\ningredients:\n  - { id: large-egg-whites, item: \"large egg whites\", amount: \"1\", note: \"room temperature\", group: \"Meringue\" }\n  - { id: granulated-sugar, item: \"granulated sugar\", amount: \"¼ cup (50g)\", group: \"Meringue\" }\n  - { id: cream-of-tartar, item: \"cream of tartar\", amount: \"a pinch\", group: \"Meringue\" }\n  - { id: granulated-sugar-2, item: \"granulated sugar\", amount: \"1½ tablespoons\", group: \"Dairy Custard\" }\n  - { id: vanilla-extract, item: \"vanilla extract\", amount: \"¼ teaspoon\", group: \"Meringue\" }\n  - { id: white-vinegar, item: \"white vinegar\", amount: \"¼ teaspoon\", group: \"Meringue\" }\n  - { id: vanilla-extract-2, item: \"vanilla extract\", amount: \"¼ teaspoon\", group: \"Dairy Custard\" }\n  - { id: large-egg-yolks, item: \"large egg yolks\", amount: \"1\", group: \"Dairy Custard\" }\n  - { id: whole-milk, item: \"whole milk\", amount: \"⅔ cups\", group: \"Dairy Custard\" }\n  - { id: fresh-fruit, item: \"fresh fruit\", amount: \"as needed\", note: \"berries, kiwi, etc.\", group: \"Meringue\" }\n  - { id: salt, item: \"salt\", amount: \"pinch\", group: \"Dairy Custard\" }\n\nsteps:\n  - id: s1\n    prep: true\n    do: \"preheat the oven\"\n    detail: \"**Preheat the oven:** Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 5-inch (13 cm) circle on the paper as a guide.\"\n    phase: \"To make the meringue\"\n  - id: s2\n    in: [large-egg-whites, cream-of-tartar, granulated-sugar, granulated-sugar-2, salt]\n    do: \"whisk the egg whites\"\n    for: \"8–10 min\"\n    detail: \"**Whisk the egg whites:** In a clean, dry bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form. **Add sugar:** Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. Beat on high speed until stiff, glossy peaks form, and the sugar is fully dissolved.\"\n    phase: \"To make the meringue\"\n  - id: s3\n    in: [s2, vanilla-extract, white-vinegar, vanilla-extract-2]\n    do: \"add remaining ingredients\"\n    detail: \"**Add remaining ingredients:** Gently fold in the vanilla extract and white vinegar using a spatula. **Shape the meringue:** Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a disk with slightly raised edges to hold the toppings.\"\n    phase: \"To make the meringue\"\n  - id: s4\n    in: [s3]\n    do: \"bake\"\n    for: \"1 h\"\n    detail: \"**Bake:** Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 45 minutes to 1 hour, or until the meringue is crisp and dry on the outside. Turn off the oven, leaving the meringue inside to cool completely.\"\n    phase: \"To make the meringue\"\n  - id: s5\n    in: [s4, large-egg-yolks, whole-milk]\n    do: \"mix egg yolks and sugar\"\n    detail: \"**Mix egg yolks and sugar:** In a medium bowl, whisk together the egg yolks and sugar until well combined and slightly thickened. **Heat the milk:** In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil.\"\n    phase: \"To make the custard\"\n  - id: s6\n    in: [s5]\n    do: \"temper the egg mixture\"\n    for: \"8–10 min\"\n    detail: \"**Temper the egg mixture:** Slowly pour about 2 tbsp of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk. **Cook the custard:** Continue to cook the mixture over medium-low heat, whisking constantly, until it thickens slightly and coats the back of a spoon, about 8-10 minutes.\"\n    phase: \"To make the custard\"\n  - id: s7\n    in: [s6]\n    do: \"add vanilla\"\n    for: \"1 h\"\n    detail: \"**Add vanilla:** Remove the saucepan from the heat and stir in the vanilla extract. **Cool the custard:** Pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour before serving.\"\n    phase: \"To make the custard\"\n  - id: s8\n    in: [s7]\n    do: \"gently lift it\"\n    detail: \"Once the meringue has cooled, gently lift it off the parchment paper and place it on a serving plate. Spoon the chilled custard over the Pavlova base.\"\n    phase: \"To assemble\"\n  - id: s9\n    in: [s8, fresh-fruit]\n    do: \"top with fresh fruit\"\n    detail: \"Top with fresh fruit and serve immediately.\"\n    phase: \"To assemble\"\n```\n","media":{},"series":{},"related":[{"title":"Crème Brûlée","href":"/recipes/1727460674219-creme-brulee","section":"recipes","description":"Vanilla custard baked in a water bath and finished with a caramelized sugar crust.","publishedAt":"2024-09-27T11:11:00Z"},{"title":"Caramel Apple Mille Feuille","href":"/recipes/1710563320517-caramel-apple-mille-feuille","section":"recipes","description":"Elegant mille-feuille dessert with flaky puff pastry layers, caramelized cinnamon apples, and vanilla cream.","publishedAt":"2024-03-15T21:28:00Z"},{"title":"Eggnog","href":"/recipes/1670140800000-eggnog","section":"recipes","description":"A creamy, festive eggnog recipe with cooked custard base, whipped egg whites, vanilla, and spirits, topped with whipped cream and nutmeg.","publishedAt":"2022-12-04T12:00:00Z"},{"title":"Yorkshire Pudding","href":"/recipes/1602523860000-yorkshire-pudding","section":"recipes","description":"A simple Yorkshire pudding recipe with just 6 ingredients.","publishedAt":"2020-10-12T15:51:00Z"},{"title":"Challah","href":"/recipes/1602505860000-challah","section":"recipes","description":"Traditional challah recipe with simple steps: mix yeast, water, flour, salt, honey, oil, eggs; knead, proof, braid, rise, brush with egg.","publishedAt":"2020-10-12T11:31:00Z"},{"title":"Almond Financier Pastry Sheet Cake","href":"/recipes/1766448586654-almond-financier-pastry-sheet-cake","section":"recipes","description":"A gluten-free almond sheet cake made with coconut oil, egg whites, coconut sugar, and coconut flour.","publishedAt":"2025-12-22T16:09:00Z"}],"prev":{"title":"Mumbai Street Style Vada Pav","href":"/recipes/1726417129936-mumbai-street-style-vada-pav"},"next":{"title":"Crème Brûlée","href":"/recipes/1727460674219-creme-brulee"}}}