The best pavlovas are crisp and airy with irresistibly chewy centers. I made this with 6 eggs here http://loveandlightkitchen.wordpress.com/2014/08/21/berry-pavlova/ and it was AMAZING! I love love love this recipe! :). Just made a 6-egg white version, it’s in the oven now. Meringues are full of air, so it’s impossible for it to become “rock hard.” Don’t worry about it. (Recipe and photos by Elizabeth Stark. Both vanilla and cream of tartar are mentioned in the instructions, but are NOT in the ingredients list. This is my new favorite dessert. 4 large (120 grams) egg whites Deb, thank you so much for this interesting recipe. Can I macerate them and add half to the sauce? 3 tablespoons sugar. I don’t really think anything else applies for a marshmellowy-goodness dessert like this. Are they not fresh enough for this to work? Thanks! My concern is: How much can this be made in advance? Also, the humidity factor isn’t really an issue — I live in Queensland (aka “the Sunshine State”) and our summer Christmas days are hotter and heavier and more humid than pretty much everywhere else in Australia! We also sometimes earn an affiliate commission on the sales of products we link to. Line a large baking sheet with parchment paper and set aside. As an Aussie I feel duty-bound to elaborate on what Julia at #21 politely alluded to: a true, proper pav should be topped with nothing but fresh berries, sliced kiwifruit and passionfruit pulp (on top of the whipped cream, obviously). Can i make the whipped cream now and refrigerate it until i’m ready to assemble? Spread the top completely with the sweetened whipped cream. Because that, that might have actually shaved several hours–and possibly even a temper tantrum, though I won’t admit to this–off my Sunday. Also, I make a version with strawberries but I macerate them in lemon and sugar to add tartness and create a delicious syrup. It’s coming with me to a dinner party at which will be served lobsters and clams on the grill – should be the perfect ending to a great meal. this rwas the reason why i started to buy her books. I am visiting NYC this weekend and have a reservation at Balthazar….will have to keep an eye out for this dessert!! But when I went to remove the seemingly-perfect meringue from the parchment, the bottom was wet. And like you, I’d never heard of a pavlova (unless you count the ballet dancer, whom I’ve just discovered it was named for, thanks to wikipedia LOL) until a days ago…and since then, I’ve seen it six times online, on various blogs and cooking sites. Cooled it completely and then stored it in air tight container. Mixed Berry Pavlova i remember when i first tasted a pavlova and it was the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks. With handfuls of fresh berries, a crisp crust and a soft, chewy inside, this pavlova (named in honor of an elegant Russian ballerina, Anna Pavlova, in the 1920s) takes the cake for warm-weather desserts. This looks incredible. Love your site! What did you bake them on? Gently slide pavlova into oven, turn heat down to 300F and bake 45-50 minutes, or until the edges are the faintest golden and the top is set but still has some spring. Silly question for you, where does the chocolate come into play? I’m excited to try this recipe because I want to see what the starch will do for the consistency. Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue. However, it’s confusing (my bad) because that means the ingredients are out of order. How many does this 4-egg version serve? My mother is the pavlova queen and a gorgeous version (my father’s favourite) is to add a teaspoon of instant coffee in the mixture. If it cools and I think it isn’t done can I always pop it back in the oven? Smitten, dear one, I love any pav recipe and your writing style in general, but the phrase is, properly, champing at the bit, not chomping. Well, when it started cooling it cracked and collapsed a little, but somehow the texture was perfect.