Best Pavlova Recipe (no-fail method) (2024)

What is a pavlova?

I say a pavlova is where the meringue and marshmallow come together as one. Yes, a pavlova is a baked meringue resulting in a sweet sugary crisp meringue-like outside with a sweet marshmallowy-like pillow on the inside.

Meringue vs pav? Both are made of egg whites and sugar. In a meringue, egg whites are whipped to stiff peaks. While for a pav, you take a whipped meringue, add cornflour and vinegar and then bake it low and slow. So pav is essentially a baked meringue.

Why make this recipe?

When it comes to making a Pavlova, it’s important to use the right ingredients and equipment. But even with the best of intentions, a simple mistake can turn your dream dessert into a baking nightmare.

• That’s where this no fail recipe comes in. By following our tips and tricks, you’ll be able to impress your guests with a beautiful and delicious Pavlova every time.
• Not only is it a crowd-pleaser, but it’s also a versatile dessert that can be customized to suit any taste. Try my mini pavlovas or raspberry pavlova ice cream.
• Also, most of the ingredients are easy to find or simple pantry staples. In fact, if you have leftover egg whites this is a great dessert to use.
• And, this is a perfect make-ahead dessert. Just make the pavlova ahead of time and frost it on the day of the event.
• It is gluten-free and Nut-free so it is a great dessert to serve when entertaining.
• So why settle for a store-bought cake when you can whip up a Pavlova that’s sure to be the star of the show?

Timeline and progress

• Whip eggs to meringue – 10 mins
• Shape the pavlova – 10 mins
• Bake pavlova – 90 minutes
• Cool pavlova – 3 hours
• Assemble – 20 minutes

Ingredients and substitutes

• Egg whites – Egg whites are the backbone of any pavlova recipe, and it’s essential to use fresh eggs at room temperature. If using store-bought eggs, check the expiration date and discard any that are past it. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them. For substitutions, aquafaba (the liquid from a can of chickpeas) can be use but that is a recipe for another day.
  Pro tip – cold eggs are easier to separate. So separate them when cold but let them thaw before using.
• Sugar – Granulated sugar is needed to give the pavlova structure and sweetness. However, some recipes call for caster sugar which is fine-grain white sugar, which dissolves more easily. If you don’t have caster sugar, you can make your own by blitzing granulated sugar in a blender for a few seconds Apart from that sugar stabilizes the egg whites helping them build volume and stay puffed up. how sugar affects baking
• Cream of tartar – Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It’s also flavorless so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
• Cornstarch – Cornflour (cornstarch in the US) is used to stabilize the egg whites and prevent weeping. This means that it absorbs any excess liquid left in your meringue so you have a nice crisp outside crust and a soft dry marshmallow on the inside without any weeping. If cornflour is not available, arrowroot powder or potato starch can be used instead.

Equipment for making pavlova

When it comes to making the perfect pavlova, having the right equipment can make all the difference. Here are some essential tools you’ll need to make this dream dessert a reality.

1. Electric mixer: You will need an electric mixer to beat the egg whites until they are stiff and glossy. It’s best to use a stand mixer with a whisk attachment, as this will give you the best results.
2. Mixing bowl: Choose a large metal or glass mixing bowl to beat the egg whites in. Plastic bowls can sometimes retain traces of oil or grease, which can affect the stability of the egg whites.
3. Baking sheet: A baking sheet is essential for baking your pavlova. Make sure it’s large enough to hold the meringue and has a lip to prevent any spillages.
4. Parchment paper: Line your baking sheet with parchment paper to prevent the pavlova from sticking and make it easier to transfer to a serving plate.
5. Spatula: Use a silicone spatula to gently fold in the sugar and vinegar or lemon juice after beating the egg whites.

Pavlova tips & tricks

When it comes to making the perfect pavlova, texture is just as important as presentation. Here are some tips and tricks to ensure your pavlova is a hit:

• Weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
• Use room temperature eggs – Cold egg whites don’t whip up as well as room temperature ones. Let your eggs sit at room temperature for at least 30 minutes before separating them.
• Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when baking, save it for your breakfast omelet and use another egg.
• Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
• Add sugar slowly. Adding the sugar too quickly can cause a grainy texture. Pour it in slowly, one tablespoon at a time, while beating the egg whites.
• Meringue does require a good amount of whipping, handheld or whisk can be hard work. Use a stand mixer if possible
• Use cornstarch and vinegar: Adding cornstarch and vinegar to your egg whites stabilizes them and helps give the pavlova its signature crispy exterior and marshmallowy interior.
• A circle of 7 to 9 inches works best for this recipe. Do not make it smaller or larger than 9 inches.
• The taller the pav the higher the risk of being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
• DO NOT OPEN THE OVEN DOOR WHEN BAKING – OR AFTER THE PAV HAS BAKED. Cooling naturally in the oven will prevent sinking.
• Let it cool in the oven. Once your pavlova is finished baking, turn off the oven and let it cool inside. This will prevent cracks from forming and give the pavlova time to set.
• To cool the pav quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
• A well-baked pav will have cracks on the outside with a small marshmallow-like pillow on the inside.
• Add whipped cream and fruit just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.

Troubleshooting

• Why is my pavlova cracking? A baked meringue when cooled always has cracks. This is normal. When baking a pavlova it is always recommended to cool it in the oven even after switching it off. This cools it gradually, as the oven temperature gets lower, resulting in fewer cracks. And yet, there will still be cracks and this is normal.
• Why is my pavlova soft in the middle? The baked pavlova is supposed to be spongy like marshmallow but dry. As long as it’s dry, not wet, it is normal. One way to ensure the center is always cooked is to create a little dip in the center when shaping the meringue on the tray.
• Why is my pavlova weeping? Undissolved sugar in whipped egg whites can cause weeping. That is why it is recommended to use extra-fine sugar for meringue. The purpose of the cornstarch in the recipe is to absorb excess moisture from the egg whites. However, if there is too much-undissolved sugar the meringue will weep.
• Why is my pavlova runny? It is always recommended to use extra fine sugar and add it to whipping meringue slowly (one tablespoon at a time). Adding sugar quickly causes the meringue to become flat and runny. Even if the meringue does whip it has the tendency to collapse and become runny.

Ideas for decorating pavlova

Once you’ve mastered the art of making the perfect pavlova, it’s time to move on to the fun part: decorating it!

• While the classic toppings of whipped cream and fresh fruit are always a crowd-pleaser, there are many different ways to get creative with your pavlova presentation.
• One option is to play with colors and textures. Try adding a variety of colorful fruits, such as kiwi, raspberries, and blueberries, to give your pavlova a vibrant look. You can also consider adding some crunch by sprinkling crushed pistachios or almonds on top.
• Another option is to experiment with different flavors. Adding a drizzle of chocolate syrup or caramel can add a rich and decadent touch to your pavlova. You can also try incorporating different spices, such as cinnamon or nutmeg, into the whipped cream for a unique twist.
• For those who want to take their pavlova decorating to the next level, consider adding some edible flowers or gold leaf for a luxurious touch. Whatever your style may be, there are endless options for creating a beautifully decorated pavlova that’s sure to impress.

Ideas for serving pavlova

Now that you’ve mastered the art of making the perfect pavlova, it’s time to think about how to serve it. There are numerous ways to present this delicate dessert, depending on the occasion and your personal style.

• One classic option is to top it with fresh fruit such as berries, kiwi or mango slices, which not only adds a pop of color but also complements the sweetness of the meringue.
• Another popular alternative is to combine whipped cream with mascarpone cheese or crème fraîche to create a decadent topping that adds a rich and creamy texture to the dessert. For those who prefer a tangier flavor, a drizzle of lemon curd or passionfruit coulis can add a zesty twist to the pavlova.
• Add crunchy textures such as chopped nuts or grated chocolate to your pavlova if you’re feeling adventurous. Alternatively, you can play with different flavors by incorporating spices like cinnamon or cardamom into the meringue mixture.
• No matter how you choose to serve your pavlova, it’s important to remember that this dessert is delicate and should be handled with care.

• Mini Pavlovas
• Raspberry Pavlova Ice Cream
• Christmas Pavlova
• Italian Meringue Buttercream
• Strawberry Cake with Swiss Meringue Buttercream

How long does a baked pavlova keep?

A baked pavlova will last a day at room temperature and can be kept in an airtight container for up to two days. Add the whipped cream and fruit just before serving.

How do I know if my pavlova is ready?

A perfect pavlova should be white, perhaps slightly beige in color, dry and crisp on the outside, and soft on the inside.
Ideally, you can check with a skewer but that runs the risk of it sinking. So I prefer to use a tried and tested method for the right temperature and time. For this recipe, I find baking at a high quick blast gets a nice crisp shell, then reducing the oven temperature to low and cooking for another 90 minutes then leaving in the oven switched off for a further 2 to 3 hours ensures that the inside is baked.

Can I refrigerate a pavlova?

Never refrigerate a baked pavlova base because condensation from the fridge will soften the crisp outside shell. Store it at room temperature in an airtight container for up to two days.
Also, any leftover pavlova with whipped cream and fruits can be left in the fridge and must be eaten within a day.

Can I put the pavlova back in the oven? (pavlova fail)

Yes, if you find that the pavlova is too soft in the center or undercooked, place it back in the oven at 150 C / 300 F for an hour.

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