Pavlova

Pavlova is a great traditional Australian cake (that actually originated in New Zealand), simple to make and with few, easy to get ingredients. As with many simple and traditional recipes, the result is gorgeous and the success is almost guaranteed if you know the small tricks required by the recipe.

The perfect Pavlova have a meringue-like base that is crusty on the exterior but soft, marshmallow-like in the interior; over this base usually comes in a good amount of whipped cream and then a bunch of strawberries or another fruit combination to suit everyone’s taste.

Enjoy the traditional Pavlova recipe below and check the tips, tricks and enhancements at the recipe end!

Pavlova Recipe

... crispy on outside and soft inside, with only whipped cream and strawberries to keep it simple but delicious nevertheless!

Pavlova Recipe

... crispy on outside and soft inside, with only whipped cream and strawberries to keep it simple but delicious nevertheless!
Pavlova
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Pavlova Recipe Tags & Times

Course Dessert
Cuisine Australian
Occasion Christmas
Prep Time 20 minutes
Cook Time 60 minutes

Pavlova Recipe Ingredients

For servings insystem:

Pavlova Recipe Instructions

  1. Preheat the oven to 240 celsius degrees / 460 fahrenheit degrees
  2. Grease with butter a large baking tray and cover it with baking paper
  3. In a stable mixing bowl add egg whites and salt and start mixing with the electric mixer on high speed until it's start forming stiff peaks
  4. Start adding the sugar gradually with a tablespoon, one at a time, mixing continuously
  5. Mix until the sugar has completely dissolved and the mixture has become glossy and thick
  6. Lower to the lowest speed of the mixer (or switch to using a spoon) and add the cornstarch and the vinegar; mix them together just until combined
  7. Spoon the egg whites mixture onto the baking paper in the baking tray and form a round mound with a spatula or a spoon; make sure the mound is flat on its top (it will become bottom later on)
  8. Put the Pavlova in the oven and right after this lower the temperature down to 150 celsius degrees / 300 fahrenheit degrees
  9. Bake the Pavlova for about one hour or until it turns to a pale cream color and is crispy on the outside
  10. Remove it from the oven, then immediately place it upside down right on the serving plate and carefully remove the baking paper *while the Pavlova is still warm*
  11. Let it cool completely on the plate and *only before serving* add the whipped cream on top of it then cut the strawberries in large pieces and spread them over the cream
  12. Bring it to the table and watch the people's faces while seeing it :-D

Pavlova Recipe Tips & Tricks

Pavlova

Now, the most important thing at Pavlova recipe is to get the egg whites mixture right - so we'll focus on this with the tricks:

First and most important thing to look after is cracking the eggs and separate the yolks and whites to perfection - if the smallest amount of yolk get in the whites then the whites won't whip properly and the chances to get a glorious Pavlova diminishes drastically. It is a good idea to use a small, intermediary bowl for egg white separation: crack and separate each egg white in the small bowl, and only if the white is perfectly clean transfer it in the main bowl.

Also be careful with the bowls and tools: let any trace of grease on the bowls, the spoons, or the mixer accessories coming in contact with the egg whites and the Pavlova will get upset :-)

I also found that the best eggs are the free range ones, and not very fresh if possible!

The vinegar is there to soften the Pavlova center; if there is too much vinegar the entire Pavlova will remain soft. If in doubt put less, and if you eliminate it completely you may end up with a hard, crispy meringue.

The Pavlova base can be made ahead of time and kept one to two days at room temperature, preferably in an airtight container (but never in the refrigerator); start topping it one or two hours ahead of serving time.

Now about variations: of course the fruit can vary from berries, to pears and peaches, to tropicals like mango and pineapple - feel free (and bold!) and experiment with them,

Another interesting Pavlova variation is using lemon curd instead of whipping cream; or use lemon curd and whipping cream, and top it with grilled pineapple pieces!

Of course there are caramel Pavlova variations like this one, or chocolate based Pavlova recipes like this one, but if you are into making a special Pavlova check this gorgeous recipe which combines the classic Pavlova with flavours like Black Forest and Espresso Cream, or maybe this one with a combination of multi-layered Pavlova bases, poached pears, mascarpone based cream and butterscotch sauce!

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