The pavlova, originally named after a Russian ballerina who toured Australia in the 1920s, has become an Australian dessert favourite. Usually topped with seasonal fresh fruits, it is a deliciously sweet dessert without being too heavy. Often seen at summer picnics and BBQs, it’s hard to miss.

Making the Perfect Pavlova

To make a foolproof pavlova, here are some key tips:

1. Use clean, dry utensils and equipment: Make sure your mixing bowl, beaters, and spatula are clean and dry before starting. Any grease or moisture can prevent the egg whites from whipping up properly.
2. Use room temperature egg whites: It’s easier to separate the egg whites from the yolks when the eggs are cold, but it’s best to let the egg whites come to room temperature before beating them. This can take around 30 minutes.

3. Gradually add the sugar: Add the sugar to the egg whites slowly, one tablespoon at a time, while continuing to beat on high speed. This will help the sugar dissolve and incorporate into the egg whites evenly, creating a stable meringue.

4. Use vinegar or lemon juice: Adding a small amount of vinegar or lemon juice to the egg whites can help stabilize the meringue and prevent it from collapsing.

5. Add cornstarch: Adding a small amount of cornstarch to the meringue can help create a crisp outer shell and a soft, marshmallow-like interior.

6. Bake low and slow: Bake the pavlova at a low temperature, around 300°F (150°C), for a longer time, about an hour or until it’s crisp on the outside and soft on the inside. Avoid opening the oven door during baking, as this can cause the pavlova to collapse.

7. Cool completely before decorating: Let the pavlova cool completely before adding the whipped cream and fresh fruit toppings. This will prevent the whipped cream from melting and the fruit from releasing too much moisture.

By following these tips, you should be able to make a foolproof pavlova that’s crisp on the outside, soft on the inside, and topped with delicious whipped cream and fresh fruit.

Why Use Vinegar?

An acid, such as a vinegar, or cream of tartar, can be added to a meringue. It will help to create a more stable meringue by breaking down the amino acids in the proteins of the egg white, so that they become long strands instead. This helps keep the meringue firm and stable.

Pavlova Perfection

Recipe by Jeff Simonetta

0.0 from 0 votes

Difficulty: Medium

Servings

Adjust servings

+

–

8

servings

Prep time

25

minutes

Cooking time

1

hour 

Total time

1

hour 

25

minutes

Pavlova is a classic dessert that consists of a crisp meringue shell topped with whipped cream and fresh fruit. Here are the steps to make a perfect pavlova.

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Ingredients

Metric US

• 4 large 4 large egg whites

• 1 cup 1 cup granulated sugar

• 1 tsp 1 tsp white vinegar

• 1 tsp 1 tsp cornstarch

• 1 cup 1 cup heavy cream

• Fresh fruit of your choice for topping (such as strawberries, kiwi, mango)

Directions

• Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
• Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed until the mixture is glossy and smooth.
• Add the white vinegar and cornstarch to the mixture and fold gently with a spatula until fully incorporated.
• Spoon the mixture onto the prepared baking sheet, shaping it into a circle with a shallow indentation in the centre.
• Bake the pavlova for 1 hour or until it’s crisp on the outside and soft on the inside.
• Turn off the oven and let the pavlova cool inside the oven with the door slightly open for at least 1 hour.
• Once the pavlova has cooled completely, whip the heavy cream with an electric mixer until it forms stiff peaks.
• Spoon the whipped cream onto the center of the pavlova, spreading it evenly with a spatula.
• Decorate the pavlova with your favorite fresh fruits on top of the whipped cream.
• Serve and enjoy your perfect pavlova!

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