Pavlova is a wonderful meringue dessert. Essentially it’s like a big meringue pie that’s topped with whipped cream and usually fruit. While you need to allow a bit of time when preparing Pavlova (a couple of hours for cooling), it is not a difficult dessert to prepare.
Here’s a Klutzy Cook video to show you How To Make Pavlova.
It is also a dessert that won’t have any leftovers as it is a rare person who doesn’t like Pavlova. Even my Steve, who won’t touch most desserts (and usually only to humour me) will willingly indulge in Pavlova.
Being creative with the toppings for Pavlova can be fun. While fresh seasonal fruit is hard to go past, other topping suggestions are canned fruit, nuts, chocolate and coconut, or any combination of these. One delicious combination I have used was Turkish delight and pistachios – heavenly.
Pavlova Recipe
Pavlova
Ingredients
6 egg whites
1 ½ cups caster sugar
1 tablespoon cornflour
½ teaspoon white vinegar
300ml thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla extract
Fresh fruit to serve
Method
Preheat oven to 120C (250F) (100C/210F fan forced).
Mark a circle (around 22cm) on a large piece of baking paper as an outline. Line a baking tray with the marked baking paper.
Place the egg whites into a mixing bowl and beat with an electric mixer until stiff peaks form. Add the caster sugar 2 tablespoons at a time while continuing to beat the egg mixture. Allow time between each addition for the sugar to dissolve.
Once the sugar has dissolved (test the mixture by rubbing some between your fingers – if you can feel some sugar granules, continue beating the mixture), add the cornflour and vinegar. Beat for 1 minute.
Spoon the meringue mixture onto the baking tray and using a flat knife or spatula, shape it into the circle and smooth.
Bake in oven for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Turn off oven and allow pavlova to cool in the oven for 2 to 3 hours with door slightly ajar.
To make the whipped cream topping, beat cream, icing sugar and vanilla until soft peaks form. Spread on top of cooled pavlova. Decorate pavlova with fresh fruit and serve.
The Klutzy Cook Notes
- When making a freeform pavlova, the size (and shape) can be easily altered. Basically the higher the pavlova, the softer the centre will be. A high pavlova with shorter diameter (say around 22cm) will have a softer centre than a wider pavlova with less height (around 27cm).
- If preferred, the pavlova can be cooked in a well greased 20cm springform pan.
{ 7 comments… read them below or add one }
Wow, it’s been ages since I made one of these. Yours looks lovely!
The first time I read about pavlova was in Bridget Jones’ Diary and I had no idea what they were talking about (being from Chicago). Now to get a great recipe from the best person to dish it out (an Aussie)! I’m excited to try it!
I made a pavlova for the first time this past weekend for my 24,24,24 event! It was AMAZING, I’ll definitely make it again. Chocolate shavings and coconut? Those are some good ideas for topping….
Kathy, thanks for that. It tasted as good as it looked!
Mathea, I didn’t know pavlova was in Bridget Jones’ Diary – I’ll have to check it out.
Alta – have fun playing with the toppings – it’s a great way to make every pavlova a little bit different.
I have seen Pavlova’s and wanted to make one, but just have never gotten around to doing it, but I got to taste one recently when our Chief scientist left to return to Australia. We had a goodbye party complete with Pavlovas and Lamingtons, and they were both amazing!
Thankyou for the pav recipe and video. I found the video so helpful. I’m not a very good cook but do like to try different things. I have heard of a no cook pavlova and that’s actually what I was looking for, but this one looks so good I’ll try to do it for this Christmas. Again thank you so much. Yve (NSW)
Hi Yve
Glad you like the recipe and video. I must say, I’ve never heard of a no cook pavlova – certainly sounds different. I know you’ll make this recipe easily. And once you’ve done it, it’s so much easier the next time. In fact, you’ll probably always be offering to make a ‘pavlova’. Good luck and have a great Christmas.
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