Celebrate spring with a beautiful Easter Pavlova, a light and elegant dessert featuring a crisp meringue shell with a soft marshmallow-like center. Topped with fluffy whipped cream, fresh seasonal fruits, and colorful Easter decorations, this dessert is perfect for festive gatherings and special family celebrations. Its delicate sweetness and airy texture make it a refreshing centerpiece for any Easter table.
Preheat Oven: Preheat oven to 130°C (265°F) and line a baking tray with parchment paper.
Whip Egg Whites: Beat egg whites until soft peaks form using an electric mixer.
Add Sugar Slowly: Gradually add sugar while whisking until stiff, glossy peaks form. Mix in cornflour, vinegar, and vanilla extract gently.
Shape the Pavlova: Spoon the meringue onto the tray and shape into a round nest with slightly raised edges.
Bake: Bake for 70–80 minutes until crisp on the outside. Turn off the oven and allow it to cool completely inside.
Prepare Topping: Whip cream until soft peaks form.
Assemble & Serve: Spread whipped cream over the cooled pavlova and decorate with fresh fruits and mini chocolate eggs before serving.
4 egg whites (room temperature)
1 tsp vanilla extract
200 g caster sugar
250 ml heavy whipping cream
1 tsp cornflour
Fresh fruits and mini chocolate eggs (for topping)
1 tsp white vinegar or lemon juice
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