Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 ripe pears
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing a 9-inch circle on the paper as a guide.
In a clean, dry bowl, whisk egg whites on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
Gently fold in cornstarch, vinegar, and vanilla.
Spoon the meringue onto the parchment paper within the drawn circle, shaping it with a slight well in the center.
Bake for 50–60 minutes, or until the meringue is crisp on the outside.
Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Just before serving, spoon the whipped cream into the center well of the meringue and arrange pear slices on top.
Sprinkle with toasted almonds, if desired.
Frequently Asked Questions
How should I store leftover Pear Pavlova to keep the meringue crisp?
Pavlova is best eaten the day it is assembled, but you can store unfilled meringue shells in an airtight container at room temperature for up to 2 days; do not refrigerate. Once topped with whipped cream and pears, it should be served immediately, as the moisture will soften the crisp meringue structure.
Can I make this Pear Pavlova ahead of time, and if so, what are the best make-ahead steps?
Yes, you can prepare the meringue shell up to 24 hours in advance. Bake the 9-inch meringue shell for 1 hour at 300°F (150°C) and let it cool completely in the turned-off oven. Store the cooled shell in an airtight container, and only whip the cream and slice the pears right before serving.
What is the best way to serve Pear Pavlova, and can I use a different fruit substitute?
This Pavlova is traditionally served immediately after topping the meringue with freshly whipped cream (sweetened with 2 tablespoons of powdered sugar) and sliced ripe pears. While pears are featured here, you can easily substitute with other soft fruits like berries or kiwis, as they pair beautifully with the crisp shell.
