Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large egg whites, room temp (about 180 g)
- 1 1/4 cups superfine sugar (250 g) + 1/2 cup packed light brown sugar (100 g)
- 1/2 tsp cream of tartar; pinch fine sea salt
- 2 tsp cornstarch; 1 tsp white vinegar; 1 tsp vanilla extract
- 3 firm pears (Bosc or Anjou), 3 Fuyu persimmons
- 2 tbsp unsalted butter (melted); 2 tbsp honey; 2 tbsp light brown sugar
- 1 tsp orange zest + 2 tbsp orange juice
- 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1–2 star anise (optional)
- 1 1/4 cups heavy cream; 1/2 cup crème fraîche or Greek yogurt
- 1 tbsp powdered sugar; 1 tsp vanilla
- 1/2 cup pomegranate seeds; toasted pistachios or almonds (optional)
Do This
- 1. Heat oven to 300°F (150°C). Trace a 9-inch circle on parchment and place on a baking sheet (ink side down).
- 2. Whip egg whites with cream of tartar and salt to soft peaks; gradually add mixed sugars until stiff, glossy, and smooth (8–10 min).
- 3. Fold in cornstarch, vinegar, and vanilla. Mound within the circle; smooth sides and make a shallow well.
- 4. Reduce oven to 225°F (110°C). Bake 1 hour 15 minutes; turn oven off, crack door, and cool 1 hour.
- 5. Increase oven to 400°F (200°C). Toss pears and persimmons with butter, honey, brown sugar, orange zest/juice, spices, and salt; roast 20–25 minutes.
- 6. Whip cream, crème fraîche (or yogurt), powdered sugar, and vanilla to soft peaks.
- 7. Assemble: pavlova + cream + warm roasted fruits and juices + pomegranate seeds (and nuts if using). Serve immediately.
Why You’ll Love This Recipe
- Crisp, crackly brown sugar meringue with a soft, marshmallowy center that melts in your mouth.
- Cozy spiced winter fruit topping—pears and persimmons roasted until tender and glossy.
- Balanced sweetness: tangy vanilla cream and bright pops of pomegranate keep each bite fresh.
- Make-ahead friendly: bake the shell in advance and assemble just before serving.
Grocery List
- Produce: 3 pears, 3 Fuyu persimmons, 1 orange, 1 pomegranate
- Dairy: Heavy cream, crème fraîche or Greek yogurt, unsalted butter
- Pantry: Granulated/superfine sugar, light brown sugar, powdered sugar, vanilla extract, cornstarch, cream of tartar, white vinegar, honey, cinnamon, cardamom, star anise (optional), fine sea salt, nuts (optional)
Full Ingredients
Brown Sugar Pavlova Shell
- 6 large egg whites, room temperature (about 180 g)
- 1 1/4 cups superfine (caster) sugar (250 g) – or pulse granulated sugar in a food processor for 30 seconds
- 1/2 cup packed light brown sugar (100 g), finely crumbled
- 1/2 tsp cream of tartar
- 1/8 tsp fine sea salt
- 2 tsp cornstarch (about 6 g)
- 1 tsp white vinegar (or lemon juice)
- 1 tsp vanilla extract
Spiced Roasted Winter Fruits
- 3 firm pears (Bosc or Anjou), cored and cut into thick wedges
- 3 Fuyu persimmons, trimmed and cut into wedges or thick rounds
- 2 tbsp unsalted butter, melted (28 g)
- 2 tbsp honey (30 ml)
- 2 tbsp light brown sugar (25 g)
- 1 tsp finely grated orange zest + 2 tbsp fresh orange juice (30 ml)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1–2 whole star anise (optional)
- Pinch fine sea salt
Whipped Cream & Finishes
- 1 1/4 cups heavy cream (300 ml), cold
- 1/2 cup crème fraîche or thick Greek yogurt (120 ml)
- 1 tbsp powdered sugar (8–10 g)
- 1 tsp vanilla extract
- 1/2 cup pomegranate seeds (75 g)
- 2–3 tbsp toasted sliced almonds or chopped pistachios (optional)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 300°F (150°C). Draw a 9-inch (23 cm) circle on a sheet of parchment, flip it ink-side down, and line a large baking sheet. Separate the eggs while cold, placing whites in a clean, grease-free mixing bowl; let the whites stand 20 minutes to take the chill off. Wipe the bowl and whisk with a little vinegar or lemon juice to remove any trace of fat.
Step 2: Whip the brown sugar meringue
In a stand mixer fitted with the whisk (or using a hand mixer), beat egg whites, cream of tartar, and salt on medium speed until soft peaks form, about 2–3 minutes. In a separate bowl, whisk together the superfine sugar and brown sugar, breaking up any lumps. With the mixer running, add the sugar mixture 1 tablespoon at a time, taking 6–7 minutes. Increase to medium-high and beat until very stiff, glossy peaks form and the sugar is fully dissolved, 2–3 minutes more. Rub a little meringue between your fingers; it should feel almost smooth, not gritty.
Step 3: Fold, flavor, and shape
Sift the cornstarch over the meringue. Add the vinegar and vanilla. Gently fold with a spatula just until combined. Mound the meringue onto the parchment within the circle. Use an offset spatula to smooth the sides and create a shallow well in the center—this will hold the cream and fruit.
Step 4: Bake low and slow, then dry
Place the baking sheet in the oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour 15 minutes without opening the door. The shell should be crisp with a pale tawny hue from the brown sugar. Turn the oven off, crack the door slightly with a wooden spoon, and let the pavlova cool and dry inside for 1 hour. Carefully transfer the cooled shell to a serving platter.
Step 5: Roast the winter fruits
Increase the oven temperature to 400°F (200°C). In a large bowl, toss the pears and persimmons with melted butter, honey, brown sugar, orange zest and juice, cinnamon, cardamom, star anise (if using), and a pinch of salt. Spread on a rimmed sheet pan in a single layer. Roast 20–25 minutes, turning once, until the fruit is tender and edges are caramelized. If desired, broil 1 minute for extra color. Discard star anise. Reserve the syrupy pan juices.
Step 6: Whip the cream
In a chilled bowl, beat the heavy cream, crème fraîche (or Greek yogurt), powdered sugar, and vanilla to soft peaks. The mixture should be billowy and spoonable, not stiff—overbeating can make assembly tricky.
Step 7: Assemble and serve
Right before serving, gently press down any overly tall meringue peaks to widen the well. Spoon the whipped cream over the center, leaving a 1-inch border. Arrange the warm roasted pears and persimmons on top, then drizzle over some of the pan juices. Sprinkle with pomegranate seeds and nuts (if using). Slice with a large, sharp knife, wiping the blade between cuts. Enjoy immediately for the best texture.
Pro Tips
- Superfine sugar dissolves faster, giving a glossy, stable meringue. If you only have granulated sugar, pulse it briefly in a food processor.
- Room-temperature whites whip higher; separate eggs when cold, then let whites warm slightly.
- Don’t rush the bake. Low heat and a long dry-down create the signature crisp shell and marshmallowy center.
- Avoid humid days if possible; moisture can soften the shell. Store the baked pavlova in an airtight container until assembly.
- To check doneness: the pavlova should lift easily from parchment and sound hollow when tapped on the side.
Variations
- Chocolate Espresso Pavlova: Sift 2 tbsp cocoa powder into the meringue with the cornstarch and fold in 1 tsp instant espresso powder.
- Maple Roast: Swap honey for pure maple syrup and add 1 tsp grated fresh ginger to the fruit.
- Citrus Crown: Top with a mix of roasted blood orange wedges and grapefruit segments instead of persimmons, and finish with candied citrus zest.
Storage & Make-Ahead
Bake the pavlova shell up to 24 hours ahead. Once completely cool, store in an airtight container at cool room temperature (avoid humidity). Roast fruits up to 2 days ahead; chill in an airtight container and rewarm at 300°F (150°C) for 8–10 minutes, or gently on the stovetop, before assembling. Whipped cream is best made just before serving (or up to 2 hours ahead, kept covered and chilled). Assembled pavlova is best within 30–60 minutes; leftovers soften but can be refrigerated, loosely covered, for up to 1 day.
Nutrition (per serving)
Approximate values for 1 of 8 servings: 490 calories; 18 g fat; 79 g carbohydrates; 3 g fiber; 7 g protein; 160 mg sodium. Values will vary with ingredient brands and portion size.
