The best pavlova recipe is such an Aussie classic. This easy to prepare and delicious dessert will steal the show in any gathering, especially for Christmas. We Aussies love to make and serve pavlova for Christmas.
The best thing about pavlova is that however you mess up, once you serve, it all becomes a beautiful mess. So It is ok if it cracks up, it’s ok if it has collapsed, it’s ok if the pavlova weeps. Because once you put the cream and fruits and dust with icing sugar no one will notice. Trust me not even an expert 🙂
Best Pavlova recipe
Pavlova texture is a crusty meringue on the outside with a marshmallowy texture in the middle. It is important to nail this texture because it makes all the difference in the world. Pavlova tastes like meringues but with the addition of whipped cream and fruits it comes together as a complete dish with different textural elements to enjoy.
What goes in the best pavlova recipe
The ingredients that go into the pavlova are pretty simple but it is important that the ingredients are carefully chosen.
Egg white: I cannot stress this enough, egg whites cannot have any egg yolk in them, not even the slightest bit, if this happens the eggs will not whip up. It is easier to separate eggs when they are cold, so if you want to separate them easily then keep them in the fridge.
Also, use the exact measurements for the egg whites as specified in the recipe, do not just use all egg whites because you have a little remaining. Egg whites are the critical ingredient in this recipe, so please make sure it is followed exactly as I have mentioned.
Vinegar: This will help the pavlova to be white in colour
Sugar: Make sure to blitz the sugar in a blender before using as it is important that the sugar is fine and smooth prior to using
Corn starch: This is an important ingredient to bind everything together
How to make Pavlova recipe
The essential equipment needed to make pavlova
All you need is a kitchen mixer to beat the egg whites and an oven, It is pretty simple to make this simple dessert. Also a detachable round cake tray ( Use a tray of a springform cake tin). I have linked it here.
Decorating a pavlova
Pavlova toppings can vary from person to person and you can be creative with the pavlova toppings
The pavlova cream: is always added so there is a creamy element to the dish
Fruits: You can add anything as you wish berries, mangoes, kiwi, peach whatever your heart desires
Icing sugar: Icing sugar is great for a final touch to give a beautiful finish to the dish
Pavlova cream is basically whipped cream with sugar. If you wish you can flavour it with vanilla, rose water, or almond essence to give a different dimension of flavour
Pavlova base is basically the meringue. What is important is that the base has a height, this will ensure the middle texture will be spot on and have a marshmallowy interior, so make sure it is not flat and has enough height. At least 5cm in height. It is also important that the pavlova base is cooled down inside the oven, so it will not collapse. This step is very important.
How to store Pavlova
Can pavlova be made ahead of time? Yes but just the base, not the whole pavlova. The reason why you cannot assemble the whole pavlova is that the cream will make the meringue base soggy and will not be crunchy anymore, so It is important that the pavlova is decorated just before serving.
Can pavlova be refrigerated? If you have remaining pavlova after serving, you can definitely store it in the fridge. But will have a better texture if it is not refrigerated. But because of whipped cream, you cannot store it at room temperature for a long time, hence why it is important to decorate the pavlova just before serving
Can pavlova be made a day in advance? The base yes, It is better to make the base a day in advance.
Can pavlova be undercooked?
It cannot be, The amount of time it is in the oven, It will not be undercooked. and due to the low temperature, it cannot be overcooked as well.
Does pavlova have to cool in the oven?
Yes, this is because the pavlova is cooked at a very low temperature and if you bring the pavlova out of the oven to cool down, the temperature difference from inside the oven to room temperature is a huge shift which will cause the pavlova to collapse. so when it cools down in the oven, the pavlova will cool down the same way the oven reduces its internal temperature.
Does pavlova keep overnight?
The base yes definitely needs to cool overnight, but do not assemble and keep it overnight. It will be no good.
Pavlova how long does it keep
You can keep the pavlova fully decorated for up to 1-2 hours depending on the temperature and humidity. Hence why for the optimum texture it is always good to decorate it just before serving.
Why do pavlovas crack
- If the oven is not preheated
- If the pavlova is not cooled inside the oven
- if the sugar is not dissolved well when beating egg whites
Pavlova baking temperature
It’s slow and low baking. 150C conventional oven preheated then reduce down to 115C. In order for the pavlova to retain its white colour, it is very important that it bakes at 115C. Why pavlova turns brown is because if the oven temperature is too harsh and high. Stick with the temperature as I have specified.
Is pavlova Australian
The great Aussi and kiwi debate? I better not get too involved in this conversation but in actual fact, it is a kiwi invention but we Aussies have definitely made it ours 🙂
You can also check my other dessert recipes here.
Step by step guide on how to make best pavlova recipe Australia
Best Pavlova Recipe Australia
- Kitchen mixer
- 150 ml Egg white (4-5 eggs)
- 220 g Caster sugar Blitz in a blender
- 1 Tablespoon Cornflour
- 1 tsp White vinegar
- 375 ml Cream Thicken, whipping
- 55 g White sugar
- 1 tsp Vanilla extract
- Icing sugar
- Firstly preheat the oven to 150C
- In a blender, blitz the caster sugar until fine and smooth
- Using a kitchen mixer with the whisk attachment, add the egg whites and beat at a medium speed until soft peaks form. Then add the sugar 1 tbsp at a time while whisking at high speed.Make sure the sugar is well mixed before adding the rest of the sugar
- Touch the egg white mix you should not feel any sugar granules in your hand. The mixture should be shiny and glossy.
- Once the sugar is well dissolved in the egg white mixer add the cornflour and vinegar and mix for a further 30 seconds
- Use a removable cake tin base, cut out a baking paper of the size of the pan base, add some meringue onto the pan to hold the paper in place
- Layer the meringue little by little onto the pan and shaping it as you go. Finally, make some streaks on top as per the video
- Reduce oven temperature to 115C bake for 1 hour and 30 minutes
- After 1 hour 30 minutes ( DO NOT OPEN THE OVEN DOOR) SWITCH OFF THE OVEN AND LET IT COOL OVERNIGHT
- Remove baking paper from the pavlova, use a butter knife on the bottom to loosen the edges.
- Into a mixing bowl with a whisk attachment add cream, vanilla, sugar, and mix until well whisked until soft peaks.
- Just before serving layer the cream on top of the pavlova, decorate the top with fruits and dust some icing sugar