Pavlova!!
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
10 - 12 people
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Calories
86 kcal
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Course
Dessert
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Cuisine
Australian
Pavlova!!
Description
The Pavlova recipe starts with cold egg whites measured by volume for accuracy. These are whipped to soft peaks before gradually adding caster sugar until the mixture is thick and glossy without sugar grit. Cornstarch and vinegar stabilize the meringue, helping it hold shape during baking. The meringue is spread onto parchment over an inverted springform pan base and baked slowly at a moderate oven temperature to produce a white, crisp shell with a soft, marshmallow interior.
After cooling, it is topped with sweetened whipped cream and a variety of fresh berries or other fruits. The dessert is best served shortly after topping to maintain texture: the cream softens the shell over time so it should be consumed within about 20 to 30 minutes. Pavlova pairs well with seasonal fruits and is a festive option for gatherings.
Key tips include using eggs a few days old for better volume, avoiding refrigeration after baking to prevent sogginess, and working quickly to get the meringue into the oven after whipping. It can be made in advance and kept in an airtight container at room temperature until serving.
Ingredients
- 150 ml / 5 oz egg 4-5 eggs fridge cold eggs) (Note 1, white
- 1 cup caster sugar (superfine sugar)
- 1 tbsp cornstarch or cornflour, sifted
- 1 tsp white vinegar
Cream
- 1 1/2 cups heavy cream thickened cream or any whipping cream
- 1/4 cup caster sugar aka superfine sugar
- 1 tsp vanilla extract or essence
Topping
- raspberries fruit of choice
- blueberries
- strawberries
- cherries
Instructions
- Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 - 160ml is ok).
- Set whites aside to come to room temperature.
- Preheat oven to 170°C/340°F (180°C fan-forced).
- Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
- Add sugar 1 tbsp at a time, beating as you go. (Note 3)
- After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
- Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.
Making the Pav (Note 4)
- Get the base of a springform cake pan (24cm/9.5" or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.
- Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8" in diameter (Note 5).
- Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 " high - not much higher. (Note 5). See video / photos in post. It will rise/expand.
- Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/240°F (100°C fan).
- Bake for 1 1/2 hours - no peeking, no thundering through kitchen! (Note 6)
- Turn oven off, leave the door closed and leave Pav in the oven overnight to cool (I've done 18 hours).
- Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
- Just before serving, top with cream and fruit of choice.
- Serve and be a rock star!
Topping
- Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape - don't overbeat, it should be silky smooth, not speckled with bubbles and stiff.
Notes
- Measure egg whites by volume for accuracy; separate eggs cold, then bring whites to room temperature before whipping.
- Use eggs that are at least 4 days old for optimal fluffiness; store-bought eggs 3+ days old are reliable.
- The vinegar and cornstarch stabilize the meringue to maintain structure during baking.
- Work quickly to transfer whipped meringue to the oven, ideally within 5 minutes to retain volume.
- Do not refrigerate the baked Pavlova; store in an airtight container at room temperature to keep the shell crisp.
- Add cream and fruit toppings just before serving to avoid sogginess; consume within 20-30 minutes after topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 people
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86cal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Sodium | 20mg | 1% |
| Potassium | 19mg | 0% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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