Pavlova Recipe

why make this recipe

Pavlova is a delightful meringue dessert that brings joy to any occasion. It has a crisp outer layer and a soft, airy inside that melts in your mouth. Topped with whipped cream and fresh fruits, it’s not only beautiful but also a treat for the taste buds. Making Pavlova is easy, and it’s perfect for celebrations, gatherings, or simply to enjoy at home.

how to make Pavlova

Ingredients:

150 ml / 5 oz egg whites (4-5 fridge-cold eggs) (Note 1)
1 cup caster sugar (superfine sugar)
1 tbsp cornflour / cornstarch, sifted
1 tsp white vinegar
1 1/2 cups thickened cream / heavy cream (any whipping cream)
1/4 cup caster sugar (superfine sugar)
1 tsp vanilla extract or essence
Fruit of choice (I used: raspberries, blueberries, strawberries, and cherries)

Directions:

Start by separating the egg whites and yolks while the eggs are still cold. Measure 150 ml/5 oz of egg whites (just shy of 2/3 cup; 140 – 160 ml is okay).
Set the egg whites aside to come to room temperature.
Preheat your oven to 170°C/340°F (180°C fan-forced).
Place the egg whites in a mixing bowl. Using a stand mixer or handheld beater, beat the egg whites until soft peaks form (Note 2).
Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture (Note 3).
After all the sugar is added, beat for another 3 minutes or until the mixture is thick and glossy. You can rub a little of the fluff between your fingers; it should feel smooth, not gritty, which means it is ready.
Add the cornflour and vinegar. Beat on low for 5 – 7 seconds or gently fold it through with a spatula until it’s just mixed.
Making the Pav: Shape the meringue mixture into a round circle on a baking paper-lined tray, creating a slight well in the center for the toppings. Bake in the preheated oven for about 1 hour, then turn off the oven and leave the Pavlova inside to cool completely with the door slightly open.
Topping: Once the Pavlova is cool, whip the cream with the additional sugar and vanilla extract until soft peaks form. Spread the whipped cream over the top of the Pavlova and add your choice of fresh fruits.

how to serve Pavlova

Serve the Pavlova as a stunning centerpiece on your dessert table. Cut it into slices or wedges, allowing guests to take a piece. It’s best enjoyed fresh, so serve it soon after adding the toppings. The combination of crunchy meringue, creamy whipped cream, and sweet juicy fruits is simply irresistible.

how to store Pavlova

Pavlova is best served immediately after making it, but if you need to store it, keep the meringue base in an airtight container at room temperature. Only add the whipped cream and fruits just before serving to maintain the crispy texture. If necessary, the meringue can last a day or two, but it’s best eaten fresh.

tips to make Pavlova

Make sure your mixing bowl and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping up properly.
Use room temperature egg whites for better volume and texture.
Be careful not to overmix the meringue once you add the cornflour and vinegar; it should still be airy.

variation

You can experiment with the toppings by trying different fruits such as kiwi, passionfruit, or even a drizzle of chocolate sauce. You can also swap the vanilla extract for other flavors like almond or orange for a different twist!

FAQs

Q: Can I make Pavlova ahead of time?
A: Yes, you can make the meringue ahead of time and store it in an airtight container. Just add the whipped cream and fruits right before serving.

Q: What if my meringue cracks?
A: A few cracks are normal, especially if you bake it too hot. They won’t affect the taste, and you can cover them with whipped cream and fruits.

Q: Can I use different types of sugar?
A: While caster sugar is best for Pavlova, you can substitute with fine granulated sugar if needed. Just make sure it’s well dissolved in the egg whites for a smooth texture.