A basic pavlova recipe filled with whipped cream (I love using banana whipped cream), topped with slices of bananas, salted peanuts, and a drizzle of salted caramel.
What I adore about pavlova is the way the outer layer bakes up crispy while the inside stays soft and marshmallow-like, melting in your mouth with each bite. The beauty of pavlova is its versatility—you can top it with anything you love: lemon curd, fresh fruit, or simply whipped cream.
For a pristine, crack-free pavlova that stays perfectly white, I bake it on the lowest rack of the oven for two hours. Once baked, I turn off the oven and let the pavlova sit inside for at least two hours or, ideally, overnight.
You can also try baking this pavlova in three layers. While slicing a three-layer pavlova can get a little messy, it’s the most delicious mess you can imagine.
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