Sophia Roe's Pavlova and Perrier-Jouët Belle Epoque Rosé 2013

Pavlova recipe Sophia Roe


Pavlova Ingredients:

  • 6 large egg whites, room temperature
  • 1.5 cups granulated sugar, blended until it's a fine-ish powder
  • 2 tsp cornstarch
  • 1.5 tsp lemon juice
  • 1.5 tsp vanilla bean

Whipped Cream Ingredients:

  • 2 cups SUPER COLD heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/4 tsp cream of tartar
Pavlova Sophia Roe


Step 1: Preparing the Pavlova

  • Preheat the oven to 225˚F.
  • Line a large baking sheet with parchment paper.
  • In a standing mixer, beat 6 egg whites on high speed for 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 8-10 min on high speed, or until stiff peaks form.
  • Using a spatula, quickly fold in lemon juice and vanilla extract. Whip for another 60 seconds,
  • Fold in corn starch and mix until well blended.
  • Pipe meringue into 3 to 3 1/2 inches wide spirals or circles onto the parchment paper using a piping tip of your choice.
  • Bake at 225˚ for 1 hr and 15 min. Turn the oven off and without opening the door, leave the meringue in the oven until fully cooled.
  • Transfer the pavlova onto the counter and allow it to cool to room temperature

Step 2: Preparing the Whipped Cream

  • Beat cold whipping cream with sugar in the cold bowl for 2 to 3 minutes or until whipped and spreadable.

Step 3: Plating the Pavlova and Whipped Cream

  • Once cool, you can place the Pavlova on a plate.
  • Spoon cream onto the pavlova and top with fresh fruit


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