Yummy Pavlova Recipe

BySarah Lynn

Pavlova is a classic dessert originating from Australia and New Zealand, known for its crisp meringue shell and soft, marshmallow-like center. Topped with fresh whipped cream and vibrant fruits, Pavlova is not only a beautiful centerpiece for any occasion but also a delightful treat with a perfect balance of sweetness and tartness. This recipe will guide you through creating a stunning and delicious Pavlova that will impress your guests.

Yummy Pavlova Recipe

Ingredients

To make this exquisite Pavlova, you will need:

For the Meringue:

  • Egg Whites: 150 ml / 5 oz (4-5 fridge-cold eggs)
  • Caster Sugar (Superfine Sugar): 1 cup
  • Cornflour (Cornstarch): 1 tablespoon, sifted
  • White Vinegar: 1 teaspoon

For the Cream:

  • Thickened Cream / Heavy Cream (Any Whipping Cream): 1 ½ cups
  • Caster Sugar (Superfine Sugar): ¼ cup
  • Vanilla Extract or Essence: 1 teaspoon

For the Topping:

  • Fruit of Choice: Raspberries, blueberries, strawberries, cherries, or any preferred fruit

Step-by-Step Guide

Preparing the Meringue:

  1. Separate the Egg Whites:
    • Separate the egg whites from the yolks while the eggs are cold. Measure 150 ml / 5 oz egg whites (just shy of 2/3 cup, 140 – 160 ml is okay). Set aside to come to room temperature.
  2. Preheat the Oven:
    • Preheat your oven to 170°C / 340°F (180°C fan-forced).
  3. Beat the Egg Whites:
    • Place the egg whites in a bowl. Using a stand mixer (speed 7) or a handheld beater (high), beat until soft peaks form. This means the egg whites will turn into white foam and hold their shape.
  4. Add Sugar Gradually:
    • Add caster sugar 1 tablespoon at a time, beating continuously. After all the sugar is added, beat for a further 3 minutes until the mixture is thick and glossy. Rub a little of the mixture between your fingers; there should be no sugar grit, indicating it’s ready.
  5. Incorporate Cornflour and Vinegar:
    • Add sifted cornflour and vinegar to the mixture. Beat on low for 5-7 seconds, or fold through with a spatula, until just mixed through.

Making the Pavlova:

  1. Prepare the Baking Surface:
    • Get the base of a springform cake pan (24cm / 9.5″ or larger) and turn it upside down. Dab a bit of meringue on the edge and place a piece of baking paper (parchment paper) on top.
  2. Shape the Meringue:
    • Gently place half the meringue mixture onto the paper, using the cake pan as a guide to make it round. Coax it into a circle shape around 20cm / 8″ in diameter.
    • Scoop out the remaining meringue and shape it into a dome with edges sloping slightly inward. Flatten the top. It should be about 4-5cm / 2″ high. This shape makes it more stable and less prone to cracking or collapsing.
  3. Bake the Pavlova:
    • Transfer the meringue to a baking tray. Carefully place it in the oven, gently close the door, and turn the oven down to 115°C / 240°F (100°C fan).
    • Bake for 1 ½ hours without opening the oven door.
  4. Cool the Pavlova:
    • Turn off the oven and leave the Pavlova inside with the door closed overnight to cool completely. This step ensures the meringue sets properly and prevents cracking.
Yummy Pavlova Recipe

Preparing the Cream and Topping:

  1. Whip the Cream:
    • Place thickened cream, caster sugar, and vanilla extract in a bowl. Beat until the cream is thickened and just holds its shape. Do not overbeat; it should be silky smooth.
  2. Assemble the Pavlova:
    • Transfer the cooled Pavlova to a serving platter. Carefully remove the baking paper. Just before serving, top with whipped cream and your choice of fresh fruit.

Storage Tips

  • Make Ahead / Storing: Store the cooled Pavlova in an airtight container until ready to serve. Do not refrigerate the Pavlova as it will sweat and soften the meringue shell. Only add the topping just before serving. Once topped, it holds up well for around 20-30 minutes.

Recipe Notes

  1. Egg Whites: Measure the egg whites by volume. Separate while cold, then bring to room temperature for easier whipping. Avoid using old eggs or freshly laid eggs; store-bought eggs are ideal.
  2. Soft Peaks: Beat until you see no liquid egg whites, then beat for a further minute to achieve soft peaks.
  3. Stability: Vinegar and cornflour help stabilize the egg whites, essential for the tall structure of a Pavlova.
  4. Quick Assembly: Work quickly after beating to get the meringue in the oven within 5 minutes.
  5. Shaping: Focus on height rather than diameter for stability.
  6. Baking: A longer, lower temperature baking process makes the Pavlova more stable and prevents browning.

FAQs

Q: Can I use a different type of sugar? A: Caster sugar is preferred for its fine texture, but granulated sugar can be used if necessary. Ensure it dissolves completely.

Q: How do I prevent the Pavlova from cracking? A: Gradual cooling in the oven helps prevent cracks. Also, avoid opening the oven door during baking.

Health Considerations

Pavlova is a delightful treat, high in sugars and fats from the meringue and cream. Enjoy it in moderation within a balanced diet.

Pavlova is a stunning dessert that combines the crunch of meringue with the smoothness of cream and the freshness of fruit. Perfect for any celebration, it’s sure to impress your guests with its beauty and taste!