Pavlova is a delightful dessert that originated from Australia and New Zealand. Known for its crisp meringue shell and soft, marshmallow-like center, it is often topped with whipped cream and fresh fruit. This dessert brings a touch of elegance to any occasion and is sure to impress your guests!
Why Make This Recipe
Making Pavlova is not only fun, but it also allows you to create a light and airy dessert that bursts with flavor. It is perfect for celebrations, gatherings, or simply a sweet treat after dinner. The combination of crunchy meringue, silky cream, and juicy fruit makes it a crowd favorite. Plus, it’s gluten-free, so everyone can enjoy it!
How to Make Pavlova
Ingredients:
- 150 ml / 5 oz egg whites (4-5 cold eggs)
- 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 (e.g., raspberries, blueberries, strawberries, cherries)
Directions:
- Start by separating the egg whites from the yolks while the eggs are cold. Measure 150 ml (5 oz) of egg whites and set them aside to reach room temperature.
- Preheat your oven to 170°C (340°F) or 180°C if using a fan-forced oven.
- Place the egg whites in a bowl and use a stand mixer or a handheld beater to beat them until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. After all the sugar is added, beat for another 3 minutes until the mixture is thick and glossy.
- To check if the meringue is ready, rub a small amount between your fingers—there should be no gritty sugar texture.
- Gently fold in the cornflour and vinegar until just combined.
- Shape the meringue into a circle on a lined baking tray, creating a slight dip in the center for the toppings.
- Bake for about 1 hour or until the meringue is crisp on the outside and slightly soft inside. Let it cool completely.
How to Serve Pavlova
Once your Pavlova has cooled, whip the cream with the 1/4 cup of caster sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cooled meringue and top with your choice of fresh fruit. Slice and serve immediately.
How to Store Pavlova
Pavlova is best enjoyed fresh. If you need to store it, keep the meringue in an airtight container at room temperature for up to 2 days. Add the whipped cream and fruit just before serving to maintain the crisp texture.
Tips to Make Pavlova
- Ensure that your mixing bowl and beaters are completely clean and free of any grease; this helps the egg whites whip properly.
- For best results, use fresh eggs and allow them to sit at room temperature before whisking.
- Be gentle when folding in the cornflour and vinegar to keep the air in the meringue.
Variation
You can customize your Pavlova by using different fruits or toppings. Some popular options include mango, passionfruit, or even a chocolate drizzle for an extra special touch.
FAQs
Q1: Can I make Pavlova in advance?
A: Yes, you can make the meringue up to a day in advance. Just make sure to store it in an airtight container at room temperature.
Q2: What can I do if my meringue cracks?
A: Cracks are normal and can happen due to rapid temperature changes. You can cover the cracks with whipped cream and fruit for a pretty finish.
Q3: Can I use powdered sugar instead of caster sugar?
A: It’s best to stick to caster sugar for the meringue since it dissolves better and gives a smoother texture. However, you can use powdered sugar for the whipped cream if desired.
Enjoy making and sharing this delicious Pavlova with family and friends!
Pavlova
Ingredients
Meringue
- 150 ml 150 ml egg whites (4-5 cold eggs) Use cold eggs for optimal results.
- 1 cup 1 cup caster sugar Superfine sugar.
- 1 tbsp 1 tbsp cornflour / cornstarch, sifted
- 1 tsp 1 tsp white vinegar
Toppings
- 1.5 cups 1 1/2 cups thickened cream Can use any whipping cream.
- ¼ cup 1/4 cup caster sugar For sweetening cream.
- 1 tsp 1 tsp vanilla extract Or vanilla essence.
- to taste Fruit of choice (e.g., raspberries, blueberries, strawberries, cherries) Use your favorite fresh fruits.
Instructions
Preparation
- Start by separating the egg whites from the yolks while the eggs are cold. Measure 150 ml (5 oz) of egg whites and set them aside to reach room temperature.
- Preheat your oven to 170°C (340°F) or 180°C if using a fan-forced oven.
- Place the egg whites in a bowl and use a stand mixer or a handheld beater to beat them until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. After all the sugar is added, beat for another 3 minutes until the mixture is thick and glossy.
- To check if the meringue is ready, rub a small amount between your fingers—there should be no gritty sugar texture.
- Gently fold in the cornflour and vinegar until just combined.
Baking
- Shape the meringue into a circle on a lined baking tray, creating a slight dip in the center for the toppings.
- Bake for about 1 hour or until the meringue is crisp on the outside and slightly soft inside. Let it cool completely.
Serving
- Once your Pavlova has cooled, whip the cream with the 1/4 cup of caster sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled meringue and top with your choice of fresh fruit. Slice and serve immediately.
