Introduction: Pavlova Perfection
I was reintroduced to this delectable delight a few years back. I was at a Mother’s Day brunch at our local pub. On the dessert table was this big white fluffy sweet looking treat covered in bright berries and whip cream. It was calling my name. I grabbed a small piece to try. One bite and I was in heaven. I have had this before! It had been tucked away in the deep recesses of my childhood memories - “the dessert that looked like a puffy cloud and tasted like a toasted marshmallow”; otherwise known as Pavlova.
I knew that in order to ever enjoy this again, it was on me to find out how to make it! My first few attempts were hit and miss. Overcooked, undercooked, the sugar wasn’t mixed properly with the egg whites, my dessert collapsing. Then....finally after my 4th try, success! I want to share with you my easy-peasy pavlova recipe.
This may look like a daunting dessert to make but it’s surprisingly effortless and takes very few ingredients and steps to make this.
Follow my instructable and your Pavlova will have a hard shell outside and a soft fluffy marshmallow center with lots of height. You will wow your guests with this beautiful, light and delicious dessert.
This dessert is best made the day before you are serving it due to its lengthy setting time.
Yields 6-8 servings
10 minutes prep time
90 minutes cook time
10-18 hours rest time
You will need:
- Measuring cup (I love my glass Pyrex measuring cup)
-1 cup, measuring cup
-1 round pizza pan (if you use a pizza pan, make sure it has a solid bottom, not perforated) or cookie baking sheet
-Small bowl for discarding egg yolks into
-Stand mixer with whisk attachment or a hand mixer
-Medium size plate and pencil (for making your template)
Step 1: Ingredients
For the Pavlova:
-5oz of egg whites (cold from the fridge), approx 5 eggs
-1 cup of white granulated sugar
-1 tbsp of cornstarch
-1 tsp of white vinegar
-1/4 tsp vanilla (optional)
For the topping:
-1 and 1/2 cups of whipping cream
-2-4 tbsp of white granulated sugar
-2 tsp vanilla
-Fresh berries of your choice
Step 2: Making the Pavlova
1. Cut out a piece of parchment paper to fit your baking tray.
2. Use your pencil to trace your dinner plate on the parchment paper. Make a circle approx 8-9 inches in diameter.
3. Separate your COLD egg whites into a small bowl. I use my glass Pyrex measuring cup for this. Measure out 5oz. If it’s slightly more that’s ok. Tip: Cold egg whites separate the easiest. Don’t use store bought egg whites, you won’t get the same height. Make sure not to get any yolk in your egg whites; not even a drop!
4. Set egg whites aside until they reach room temperature, about 30 to 45 minutes.
5. Once egg whites are ready, pre-heat your oven to 340 degrees F.
6. When oven is at temperature, pour your egg whites into the mixing bowl. Mix on a high speed until they form soft peaks.
7. Add the sugar ONE tablespoon at a time. Tip: Let it mix between each spoonful. This will ensure your mixture won’t have a grainy texture.
8. After all the sugar has been mixed in, continue to beat on a high speed for another 3-5 minutes until peaks are glossy and stiff. Turn off your mixer.
9. Add your tablespoon of corn starch and teaspoon of white vinegar (Optional: 1 teaspoon of vanilla can be added). Use a spatula to gently fold them into the mixture - about 30 seconds. Your meringue is now ready!
10. Place your parchment paper on the baking tray. Tip: Take a small spoon of the meringue and dab a few spots on the baking pan. This will help secure your parchment paper and help it from moving around when you are forming your Pavlova.
11. With your spatula, take about half of the mixture and place it on the parchment paper in the middle of your outline.
12. Smooth it out so you make a base that is between 1.5 - 2 inches high.
13. Carefully add the remaining meringue and form it into a dome shape.
14. Gently place it in the oven and carefully close your oven door.
15. Reduce heat to 240 degrees F and set timer for 90 minutes. DO NOT OPEN YOUR OVEN DOOR. DO NOT STOMP AROUND YOUR OVEN.
16. When the 90 minutes is up, turn off the oven and leave it in there to cool. DO NOT REMOVE. Let it set for 8-18 hours.
17. After the setting time is done, remove from oven. The outside of your meringue should be hard, have a warm white colour. A few cracks is normal. The center will be fluffy / spongey, like a marshmallow.
18. Take a flat knife or long metal spatula and CAREFULLY slide it under the Pavlova to loosen it from the parchment paper.
19. CAREFULLY transfer your Pavlova to a serving plate.
For the topping:
1. Combine 1 and 1/2 cups of whipping cream, 2-4 tbsp of white granulated sugar and 2 tsp of vanilla in your mixing bowl and whisk on a high speed until it can “stand up”- meaning you should be able to turn your bowl upside down and it won’t dump out. Tip: If you like a sweeter whipped cream, add more sugar.
2.GENTLY smooth the whip cream on top. Don’t apply too much pressure as you can cause your Pavlova to cave in and crack.
3.Add fresh berries of your choice and lightly sprinkle with sugar
Participated in the
Baking Speed Challenge