Pavlova is made of meringue: egg whites mixed with sugar. However, we also add a bit of cornstarch and vinegar to it, which keeps the outer part crusty and the inside gooey. There are several things to keep in mind while making it:
- Mix egg whites in a completely clean bowl, to achieve full volume.
- Add sugar gradually and mix it until it dissolves completely. Don’t over mix, as it will collapse during baking.
- Draw a circle on parchment paper and fill it with meringue. Use piping bag to make it easier. You can use decorative star tip to make it pretty. You can pipe out one large or several smaller circles.
- Leave meringue in turned off oven to cool completely, to avoid possible cracking.
- Fill it with cream and fruit just before serving, otherwise it will soften and become a mess.
The other part of Pavlova is beautiful cream filling. Most often we use whipped cream with some vanilla. But you can use chocolate ganache, cooked fillings, fruit curds and cream cheese fillings as well. Use you imagination and you can’t go wrong with this part.
On top of the filling we add fruit. Most often we can see raspberries and similar fruit. This time I decided to use melons. I paired it with basil coulis and it was a surprisingly good combination! 
Pavlova cake with melon and basil coulis
- Total Time: 1 hour 20 minutes
- Yield: 1 large Pavlova or several smaller ones 1x
Description
This Pavlova cake is a delightful summer dessert featuring a crisp meringue base, creamy vanilla whipped topping, and a refreshing melon and basil coulis.
Ingredients
- 3 egg whites
- 3/4 cup (165 g) sugar
- 1 tsp cornstarch
- 1/2 tsp vinegar
- 3/4 cup (200 ml) whipping cream
- 1 tsp vanilla extract
- 1 melon, diced
- A handful of fresh basil
- 1/3 cup (100 ml) agave nectar or honey
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle on it as a guide for your meringue.
- In a completely clean bowl, whisk the egg whites until stiff peaks form.
- Gradually add the sugar, a little at a time, whisking well between each addition until the sugar is fully dissolved and the meringue is smooth and glossy.
- Gently fold in the cornstarch and vinegar until just combined.
- Using a piping bag with a decorative star tip, pipe the meringue onto the parchment paper, following the circle. You can make one large circle or several smaller ones.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the meringue inside to cool completely, which prevents cracking.
- Just before serving, whip the cream with vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled meringue.
- Top with diced melon.
- For the basil coulis, blend fresh basil with agave nectar or honey until smooth. Drizzle over the melon-topped Pavlova.
Notes
- Ensure your mixing bowl is completely clean for maximum egg white volume.
- Gradually add sugar to avoid collapsing the meringue.
- Allow the meringue to cool in the oven to prevent cracking.
- Fill with cream and fruit just before serving to maintain texture.
- Experiment with different fruits and fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 35
- Sodium: 25
- Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Strawberry and Mint Pavlova
- Cardamom and Pomegranate Winter Pavlova
- Spring Dessert: Mini Strawberry Mint Pavlovas
- Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
Frequently Asked Questions
Why does this recipe add cornstarch and vinegar to the meringue?
The article explains that 1 tsp of cornstarch and ½ tsp of vinegar are what make a Pavlova different from a standard meringue — they keep the outer shell crisp while the inside stays gooey and marshmallow-like. Without them, the meringue would dry all the way through.
Why is the meringue left in the turned-off oven to cool?
The article specifically warns to leave the meringue in the turned-off oven to cool completely in order to avoid cracking. A sudden drop in temperature causes the outside to contract faster than the inside, which causes the top to crack. After 1 hour at 250°F (120°C), simply turn the oven off and leave the door closed.
When should I add the cream and fruit?
Both the article and the notes are clear: fill the Pavlova with cream and fruit just before serving. If the toppings sit on the meringue for too long, the moisture from the cream softens the shell and the whole thing becomes a mess.
What is the basil coulis and how is it made?
The coulis is made by blending a handful of fresh basil with ? cup (100 ml) of agave nectar or honey until smooth, then drizzling it over the melon-topped Pavlova. The article describes the melon-and-basil combination as “a surprisingly good” pairing against the sweet meringue.
