Pavlova

 

Pavlova

Serves: 6-8 Preparation: 20 minutes Baking: 1 hour 15 minutes Cooling: 1 hour (or overnight)

Pavlova looks impressive but is surprisingly simple. The secret is a crisp outer shell with a soft, marshmallow-like center.

Ingredients

For the Pavlova Base

• Egg whites, 120 g (about 4 large egg whites)
• Caster sugar, 220 g
• Cornstarch (corn flour), 10 g
• White vinegar, 5 g (1 teaspoon)
• Vanilla extract, 5 g (1 teaspoon)

For the Topping

• Heavy cream (35%), 250 g
• Icing sugar, 15 g
• Vanilla extract, 5 g

Fruit Garnish

Choose your favorites, such as:

• Strawberries, 150 g
• Blueberries, 100 g
• Kiwi, 100 g
• Passion fruit pulp, 50 g

Method

1. Prepare the Oven

• Preheat the oven to 120°C (110°C fan).
• Line a baking tray with parchment paper.
• Draw a 20 cm circle on the paper as a guide, then turn the paper over.

2. Make the Meringue

• Place the egg whites in a clean, grease-free bowl.
• Whisk until soft peaks form.
• Gradually add the caster sugar, about 1 tablespoon at a time.
• Continue whisking until the mixture is thick, glossy, and holds stiff peaks.
• Rub a little mixture between your fingers. If you can still feel sugar grains, keep whisking.
• Fold in the cornstarch, vinegar, and vanilla.

3. Shape the Pavlova

• Spoon the meringue onto the prepared circle.
• Shape into a round nest about 5 cm high.
• Make a slight dip in the center to hold the cream later.

4. Bake

• Bake at 120°C for 15 minutes.
• Reduce the temperature to 100°C.
• Continue baking for 60 minutes.
• Turn off the oven and leave the pavlova inside with the door slightly open for at least 1 hour.

5. Prepare the Cream

• Whip the cream, icing sugar, and vanilla until soft peaks form.
• Do not overwhip.

6. Assemble

• Carefully transfer the cooled pavlova to a serving plate.
• Spoon the whipped cream into the center.
• Top with fresh fruit.
• Serve immediately.

Beginner Tips

Use room-temperature egg whites. They whip faster and create more volume.

Make sure the bowl is spotless. Even a tiny amount of grease can prevent the egg whites from whipping properly.

Add the sugar slowly. This creates a stable meringue and helps prevent cracking.

Don't worry about cracks. Pavlovas often crack a little. The whipped cream will cover them.

Avoid humid days if possible. Meringue absorbs moisture from the air and can become sticky.

Cool slowly in the oven. Rapid temperature changes can cause the pavlova to collapse.

Assemble just before serving. The crisp shell stays crunchy longer when the cream and fruit are added at the last minute.