Pavlova Recipe
Pavlova is an elegant dessert that often intimidates home bakers, but it doesn’t have to be daunting. With the right techniques and a little patience, you can create a show-stopping pavlova that’s as delicious as it is beautiful. Let’s demystify the process together, step by step!
Why Pavlova?
Pavlova is a meringue-based dessert with a crisp outer shell and a soft, marshmallow-like interior. It’s perfect for impressing guests at special occasions or indulging in a light yet decadent treat. Whether topped with fresh fruits, a velvety pudding, or classic whipped cream, pavlova is versatile and stunning.
First-Time Making Pavlova?
I’ll admit, I was skeptical about trying pavlova myself. Stories about its delicate nature and risk of cracking made me hesitate. But one day, faced with leftover egg whites from making a golden yellow cake, I decided to give it a shot. To my surprise, my first attempt was a smashing success! Like any recipe, success lies in following a few key steps. Here’s everything you need to know.
Preparation Tips
Preparation Tips:
- Room-Temperature Egg Whites: Let your egg whites sit out until they reach room temperature. This helps them whip to their fullest volume.
- No Yolk Allowed: Ensure no traces of yolk contaminate the whites. Even a small amount of fat can prevent the whites from whipping properly.
- Clean Equipment: Use a clean, dry mixing bowl and whisk. Any grease or moisture can sabotage your meringue.
- Gradual Sugar Addition: Once the egg whites reach soft peaks, add sugar one tablespoon at a time, allowing it to dissolve completely between additions.
- Test the Texture: After adding the sugar, rub a small amount of meringue between your fingers. If you feel granules, continue beating.
Step-by-Step Baking Instructions
- Preheat the Oven: Set your oven to 340F/170C. Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) as a guide.
- Whip the Meringue: Beat the egg whites on medium speed until soft peaks form. Gradually add sugar while continuing to beat. Once stiff, glossy peaks form, gently fold in vinegar, cornstarch, and vanilla extract.
- Shape the Pavlova: Spoon the meringue onto the parchment paper, spreading it into the drawn circle. Create a slight well in the center for toppings.
- Bake Low and Slow: Bake the pavlova for 90 minutes. Avoid opening the oven door during this time.
- Cool Gradually: Turn off the oven and leave the door slightly ajar. Allow the pavlova to cool completely in the oven for 1-2 hours to prevent sudden temperature changes.
Troubleshooting Tips
- Cracks Happen: Don’t stress if your pavlova cracks. It’s still delicious and can be disguised with toppings.
- Sticky Bottom: If the base sticks to the parchment, use a knife to gently loosen it.
Toppings and Serving Suggestions
- Classic Whipped Cream: Spread lightly sweetened whipped cream over the pavlova and top with fresh berries like strawberries, raspberries, and blueberries.
- Custard or Pudding: Replace whipped cream with vanilla or orange pudding for a unique flavor twist.
- Exotic Fruits: Experiment with tropical fruits like passionfruit, kiwi, or mango for a vibrant, tangy finish.
- Chocolate Drizzle: Add a drizzle of melted chocolate or a sprinkle of cocoa powder for extra indulgence.
Storage Instructions
- Room Temperature: Pavlova is best enjoyed fresh. If storing for later, keep the unassembled meringue in an airtight container at room temperature for up to 2 days.
- Refrigerated: Once topped with cream or other perishable ingredients, refrigerate and consume within 24 hours.
- Freezing: Freeze the meringue base (without toppings) in an airtight container for up to 1 month. Thaw at room temperature before decorating.
Final Thoughts
Making pavlova at home is easier than it seems. By following these tips and techniques, you’ll create a dessert that’s both visually stunning and irresistibly tasty.
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⭐ PLEASE RATE AND REVIEW
If you have tried this Pavlova recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pavlova Recipe
Ingredients
FOR THE PAVLOVA
- 4 large egg whites at room temperature. make sure no yolks are there.
- 1 cup superfine sugar NOT confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 4 teaspoon cornstarch
FOR THE WHIPPING CREAM
- 1 cup heavy whipping cream
- 2 tablespoon sugar
Instructions
MAKING THE PAVLOVA
- Preheat oven to 340F/170C. On a parchment paper draw one 8” inch circle OR two 4” inch circles if you want to make individual pavlovas.
- In a dry and clean bowl, add the egg white and beat on high speed until you reach a soft peak.
- Add the sugar one tablespoon at a time and keep on beating on high until the mixture is glossy and creates a stiff peak. Take little meringue and rub between your fingers, if you find sugar grains beat some more.
- Add the vanilla, vinegar, and sifted cornstarch, beat on low speed for few seconds.
- Remember the parchment paper we prepared earlier? Flip the parchment paper on the baking sheet. Place small dollops from the meringue on four corners under the parchment paper to help it stick to the baking sheet while baking.
- Place half of the meringue on the parchment paper and try to shape it into a circle using your drawing as a guide. Place the other half of the meringue on top and smooth the edges, make sure that the edges are slightly higher than the center of the meringue.
- Place the baking sheet in the oven and reduce the heat to 240F/120C. Bake for 1 ½ hour. During the baking time DO NOT OPEN THE OVEN or the meringue will fall flat.
- When the time is up, turn off the oven and open the oven door slightly ( around an inch), stick a wooden spoon to keep the oven door open until the meringue is completely cooled and that might take up to two hours.
- The outside of the meringue will be pale white and crispy, the inside will have the look, taste, and texture of marshmallow.
PREPARING THE CREAM
- In a cold bowl add the cream and sugar, beat until fluffy and thick.
- Before serving: Spread the whipped cream over the Pavlova and then garnish with the fruits of your choice.
Video
Notes
- Some might find the Pavlova too sweet; you can reduce the sugar to 3/4 cup instead of 1 cup.
- Egg whites come to soft peaks fast if at room temperature.
- It’s ok to see some cracks on the pavlova, but it shouldn’t collapse while baking in the oven.
- Decorate the Pavlova before serving to prevent it from getting soggy.
- If you are cutting the ingredients in half, make a 6-inch pavlova.
White vinegar?
Yes 🙂