Pavlova base recipe

This Pavlova is crispy outside, soft and marshmallowy inside, topped with silky cream and fresh fruit for the perfect sweet bite.

Nigella Pavlova is a tasty dessert that is named after the famous dancer Anna Pavlova. It has a meringue base that is made of egg whites, sugar, cornstarch, lemon juice, and vanilla extract. With whipped cream and a variety of fresh fruits on top, it’s a tasty way to end a meal.

The classic Kiwi Pavlova, covered in freshly whipped cream and summer berries! It’s kind of like eating a meringue on the outside but a soft fluffy cloud on the inside.

You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).

Mary Berry’s Christmas Pavlova is made with egg whites, caster sugar, white wine vinegar, cornflour, double cream, vanilla bean paste, icing sugar, strawberries, raspberries, blueberries, pomegranate seeds, and mint leaves. This delicious Christmas Pavlova recipe creates a stunning dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 12-15 people.

Named after the Russian ballerina, the pavlova is a familiar and well loved Antipodean dessert. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.

This Christmas dessert is a stunner! Piled with whipped cream and mixed berries, these easy mini pavlova nests are also the perfect Thanksgiving sweet treat. Put this meringue idea on your holiday baking recipes!

A sheet pan or ‘slab’ pavlova is simple to make and serves a crowd. It's a great gluten-free option and can be customized with seasonal fruits.

This Pavlova recipe is super easy, no-fuss and always produces a crispy shell and fluffy marshmallow centre

The following is one of the oldest published recipes for pavlova. It dates from 1935 and was published in the Tasmanian newspaper Advocate. Unlike contemporary recipes that call for lemon juice, vinegar is used here instead but with the same intention — to prevent the meringue from getting a yellowish hue. This version is envisioned to resemble a sandwich — the cream and fruit are placed between two crunchy meringue layers. Additionally, the recipe gives the option of enriching the inside of…