6 Egg Pavlova (Egg White Dessert)

Slice of pavlova with fresh fruit on white plate.

5 from 2 votes

6 Egg Pavlova is a simple and easy recipe that makes the perfect dessert. This 6 egg pavlova recipe works for Christmas and special occasions.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: Australian, New Zealand

Keyword: 6 egg pavlova, 6 egg pavlova recipe

Servings:

Calories: 326kcal

Author: Adrianne

Ingredients

6 large egg whites
1 teaspoon cream of tartar
1 ¼ cup caster sugar Note 1

Pavlova Toppings

1 cup/250 ml cream Note 2
2 tablespoon icing sugar
1 teaspoon vanilla extract
strawberries tops trimmed and sliced in halves
blueberries
passionfruit

Instructions

Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
Egg whites: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 6 eggs.
Beat: use hand held electric beaters to begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
Caster sugar: once the egg whites have turned into a fluffy mixture with bubbles, slowly pour in the caster sugar, continuing to beat as you go. Beat until the egg whites have stiffened and formed firm peaks. Note 3
Baking mat: once combined use a spatula to spoon the meringue mixture onto a silicon baking mat and use the spatula to shape the edges and surface into a round shape with smooth surface. Note 4
Oven bake: place the pavlova into the oven on the lowest shelf. Allow it to bake uncovered for 1 hour and 15 minutes. Once it has cooked, turn the oven off yet leave the pavlova to cool in the oven. Note 5
Pavlova toppings: make the whipped cream by adding the heavy cream, icing sugar and vanilla extract to a large bowl and whip till soft peaks form. Then trim the tops from the strawberries and slice in halves.
Decorate: once the pavlova has fully cooled, gently transfer it from the baking mat onto a serving platter. Then top with a layer of cream. Next sprinkle the blueberries over the top and then do a layer of strawberries. Next pour the passionfruit over the top of the pavlova.
Serve: use a sharp knife to cut the pavlova into pieces and then slide the knife under the pieces and transfer them to bowls. Provide spoons and serve immediately.

Notes

Note 1 - Caster sugar: there is a difference between regular white sugar and caster sugar. Caster sugar is finer and less gritty. It is much better to use this (caster sugar) as it blends best with the whisked egg whites.
Note 2 - Whipped cream: we want to add the vanilla and icing sugar to the cream and then whip this until it is thick and spreadable. You will notice ripples from as it whips then peaks form when it is ready to use.
Note 3 - Meringue mixture: you want peaks to form when you remove the beaters. This is how you know it is ready. It is possible to over beat it which we want to avoid doing.
Note 4 - Round shape: I find the best method to make the shape is pilling the meringue mixture onto the silicon baking mat and then using a spatula to form the shape into a circle with slightly pulled up edges.
Note 5 Cool: it is really important to let the pavlova cool once it is cooked. To do so, turn the oven off but leave the pavlova in there. This will allow it to cool as the temperature drops. Once it is cool you can remove it, transfer it to a serving platter and decorate it.

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