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.
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
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.