Pavlova Recipe
Could this be the perfect easy pavlova recipe? Based on one of the earliest recipes, expect smooth and fluffy marshmallow encased in a delicate, crisp meringue shell.
Servings: 12 servings
Calories: 177kcal
Equipment
- baking tray (a round pizza tray works well)
- electric hand beaters or stand mixer
Ingredients
Pavlova
- 4 egg whites (from mid-sized - approx60 gram - eggs)
- 1 pinch salt
- 1 cup caster sugar / superfine sugar (210 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Whipped cream
- 300 ml thickened cream / heavy cream
- 1 tablespoon icing sugar / powdered sugar
Fruit topping
- 5-7 strawberries
- 1 peach (or half a mango or tinned peaches)
- 1 passionfruit
- 1 kiwifruit
Instructions
Pavlova
- Preheat oven to 130 degrees celsius / 265 degrees fahrenheit (fan-forced)
- Line a baking tray, round bottom from a round springform pan or round pizza tray with baking paper.
- Beat egg whites and salt until the mixture forms soft peaks. (Start beating on low speed and then increase to med-high speed.)
- Add sugar gradually while continuing to mix on low-med speed.
- Once all sugar has been added, continue to beat on med-high speed until the mixture becomes thick and glossy and there should be no granules when you rub the mixture between two fingers. This should take about 2-5 minutes.
- Add vanilla extract and vinegar and mix on low speed until combined.
- Spoon mixture onto the lined tray and use a spatula to shape the mixture into a circle about 17-20cm in diameter. Flatten out the top of the pavlova using the spatula and then use the spatula to brush up the sides of the pavlova on a slight lean (say 10-20 degrees) towards the centre of the pavlova. This will create a slightly domed effect and slightly concave top – helping with the stability of your pavlova. .
- Place pavlova in oven and cook for 15 minutes before turning oven down to 100 degrees celsius / 210 degrees fahrenheit (fan-forced) and cooking for another 45-60 minutes. A longer cooking time will deliver a pavlova with a good amount of crispy shell on the outside while still having that marshmallow-y centre. A shorter cooking time will create a more marshmallow-y pavlova overall.
- Turn oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlova to cool in the oven for at least 6 hours, preferably overnight.
- Once completely cool, remove from the oven.
Decorating
- You can remove the pavlova from the baking paper (use a metal spatula to release the pavlova from the paper and pull the paper out from underneath the pavlova rather than trying to lift the delicate pavlova) or leave it on the baking paper and place on serving tray before trimming the paper.
- Decorate with whipped cream and fruit just before serving.
- Beat the cream until soft peaks form. Add the icing sugar and beat again to combine. Spoon the cream over the top of the pavlova.
- Scoop out passionfruit pulp and cut the rest of the fruit into slices/pieces. Arrange over top of cream.
Video
Notes
Storing:
Make your pavlova the day before and then store it in the oven to completely cool (and an airtight container once cooled.) Ideally, decorate it no more than a 4 hours before serving.
Store decorated pavlova in the fridge and enjoy leftovers the next day.
Freezing:
Doesn't freeze well.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- EGGS: use 60 gram eggs, don't let any yolk get into the whites, make sure the whites are at room temperature before beating, aim for soft peaks when beating.
- SUGAR: make sure it's castor sugar and add gradually to the egg whites, about ⅕ at a time and beating for 20-30 seconds after adding.
- BEATING: Once all the sugar has been added, beat the mixture until thick and glossy and there are no sugar granules when you rub the mixture between your fingers – but don't overbeat. It should hold its shape when you form the round pavlova on the baking tray.
- REDUCING OVEN TEMP: There is a temperature drop during the cooking process, so make sure to set an alarm.
- COOL IN OVEN: once you switch off the oven, leave pavlova in there to gradually cool – it'll need at least 6 hours, preferably leave it overnight.
- MAKE TWO: I don't recommend increasing the quantities to make a larger pavlova. Make two instead!
Nutrition
Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 31mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 508IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.2mg