The ultimate 17.mai pavlova recipe by Sultne Gutter

When Norway’s Constitution Day rolls round on 17.mai, few desserts are as beloved – or as beautiful – as pavlova. Light, crisp and cloud-like, this meringue-based showstopper has become a festive staple on celebratory tables across the country, typically topped with whipped cream and a crown of fresh berries in red, white and blue.

To source the ultimate recipe, we turned to the experts: Magnus Liøkel and Ole Kristian Samuelsen, the duo behind the popular Instagram account @sultnegutter. With over 90,000 followers, the Oslo-based foodies have earned a cult following for their easy-to-love, flavour-packed dishes. Together, they’ve authored three cookbooks – På deling, Ole lærer å lage mat, and Enkel mat – all rooted in simple pleasures and seasonal ingredients.

From their shared kitchen in Fredensborg, they’ve whipped up the perfect pavlova — light as air, garnished with raspberries and lemon, and bursting with Norwegian pride. Read on for the step-by-step process.

For the meringue:

• 4 egg whites
• ¼ tsp salt
• 250 g sugar
• 2 tsp potato starch
• 1 tsp white wine vinegar

For the lemon sauce:

• 4 egg yolks
• 125 g sugar
• Juice and finely grated zest of 3 lemons
• 100 g butter, cubed

For the whipped cream:

• 300 ml heavy cream
• 1 tbsp vanilla sugar
• 1 tbsp sugar

For topping:

• Raspberries
• Mint leaves, finely chopped

Start with the meringue:

1. Preheat the oven to 120°C, using both top and bottom heat.
2. We prefer to make the meringue by hand, because it gives us more control of the texture. This requires a lot of elbow grease. If you don’t want to break a sweat, we recommend using a stand mixer.
3. Make sure your bowl and whisk are clean. Greasy equipment will prevent the egg whites from foaming properly.
4. Pour the egg whites and salt into the bowl.
5. Whisk on medium speed until the whites have formed a soft foam with small, even bubbles.
6. Increase the speed and gradually add the sugar.
7. Whisk until the egg whites are shiny, glossy, and have reached a firm consistency. Do not over-whisk.
8. Add the potato starch and white wine vinegar. Whisk for another minute.
9. Transfer the meringue onto a baking sheet lined with parchment paper. Use a spatula to spread the meringue into an even layer, about 2–2.5 cm high.
10. Place the baking sheet on the lowest rack in the oven. Bake for 1.5 hours.
11. Open the oven door and let the meringue cool completely inside the oven, preferably overnight.

While the meringue is cooling, make the lemon sauce:

1. Combine the egg yolks and sugar in a small saucepan. Whisk together until the mixture has lightened in colour and thickened slightly.
2. Whisk in the lemon juice and lemon zest.
3. Place the saucepan on the stovetop over medium heat. Whisk or stir constantly to prevent the egg yolks from overheating and curdling.
4. After 5–8 minutes, the mixture will start to thicken slightly. You should be able to draw a finger across the back of the spatula and leave a clear trail.
5. Remove the saucepan from the heat and add the butter, one or two cubes at a time. Whisk until the butter has melted in before adding more. Continue until all the butter is incorporated.
6. Strain the sauce to remove the lemon zest and any lumps. Cover with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Let the sauce cool in the refrigerator for at least 2 hours, preferably overnight.

When you are close to serving, make the cream:

1. Pour the heavy cream, sugar, and vanilla sugar into a bowl. Whisk until you have a soft whipped cream. The cream should fold like a duvet.
2. Carefully lift the baked meringue off the baking sheet and onto a serving platter.
3. Spread the whipped cream evenly over the meringue.
4. Top with fresh raspberries and finely chopped mint leaves.
5. Whisk the lemon sauce and pour it into a sauceboat.
6. Cut the pavlova into individual portions and drizzle lemon sauce over each piece

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