In a medium bowl, use an electric hand mixer to beat the egg white on high until foamy, about 20 seconds.Pro Tip: Make sure no egg yolk gets into the egg white. Even a tiny bit of yolk can prevent the egg white from whipping up properly.
Mix the sugar, cornstarch, and cream of tartar in a small bowl.
Gradually add this sugar mixture to the egg white, beating at medium speed. Then switch to high speed and continue beating until the mixture forms stiff peaks and looks thick and glossy, around 10 minutes.
Briefly beat in the vanilla and lemon juice, just for 10 seconds.
Spoon the meringue onto a parchment-lined baking sheet. Use a spoon to create a slight indent in the center, ensuring the edges are a bit higher. This creates space for the whipped cream. You can smooth the edges or leave them as is for a rustic, free-form look.
Bake the meringue in the preheated oven for 1 hour. Turn off the oven and let it cool inside for another hour without opening the oven door.
Make the whipped cream
For the whipped cream, beat the heavy cream, sugar, and vanilla extract with an electric mixer on medium speed or balloon whisk until soft peaks form.Pro Tip: While whipping the cream and sugar, you’ll notice the mixture expanding and thickening, turning smooth and leaving trails. When you remove the beaters or whisk, the peaks will be soft, curling down and melting back into the cream almost instantly.
Spoon the whipped cream over the top of the pavlova.
Top with fresh fruit and/or berries.Pro Tip: It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don’t cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air.
Notes
Watch the weather. It is best to make a pavlova on a dry day with low humidity and no rain. Moisture in the air can affect the pavlova. Also, don’t cook or boil a kettle when making pavlova. These activities can create steam which will add moisture to the air and can cause the pavlova to collapse during or after baking.
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pavlova comes out perfectly every time. This dessert comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
Make sure your egg white is at room temperature. A room temperature egg white will whip faster than a cold egg white. Also, a room temperature egg white will whip into a greater volume than a cold egg white. Just take the egg out of the refrigerator at least 20 minutes before you are ready to make your pavlova.
Ensure your mixing bowl and beaters are completely clean and free of grease, as any trace of fat can prevent the egg whites from whipping properly.
You can make two small pavlovas by dividing the meringue into two circles on the baking sheet.
Consider making a raspberry coulis to drizzle over the pavlova. This simple sauce, made from pureed and strained fruit, can be prepared with various fruits, but raspberry is a popular choice for its delicious flavor and vibrant color. Here’s how to make it:
Combine 6 ounces of fresh raspberries, 2 tablespoons of sugar, and ½ teaspoon of lemon juice in a saucepan. Heat this mixture over medium-low, stirring until the sugar dissolves, about 5 minutes.
Once done, remove the pan from the heat and transfer the contents to a blender. Puree the mixture.
Strain the puree through a fine mesh sieve into a bowl, pressing to remove seeds. Discard the seeds.
Chill the coulis in the refrigerator before drizzling it over your pavlova.