Pavlova Recipe

Pavlova Recipe

2019-04-15
4 Stars (38 Voters)
...
Learn how to make the perfect pavlova cake. If you’re not familiar with pavlova, Pavlova is a meringue-based cake. It has crisp crust and soft marshmallow texture on the inside and topped with whipped cream and fresh fruits. Beautiful, gluten-free and delicious dessert.
DIFFICULTY
Medium
YIELDS
8
PREP TIME
1½ Hours
WORK TIME
20 Minutes
RECIPE CUISINE
World
INGREDIENTS

    For the meringue:

    • 4 Egg whites (~140g), room temperature
    • 1 cup (200g) caster Sugar
    • Pinch salt
    • 2 teaspoon Cornstarch
    • 2 teaspoons white wine vinegar
    • 1 teaspoon Vanilla extract

    For the cream:

    • 1½ cups (360ml) Heavy cream, cold
    • 3 tablespoons (23g) Powdered sugar
    • 1 teaspoon vanilla extract
    • Strawberries
DIRECTIONS

1. Preheat oven to 160C (320F).

2. Lay a sheet of parchment paper on a baking tray and mark, a 20cm (8-inch) circle. Turn it upside down. Set aside.

3. In a large bowl whisk egg whites until soft peaks form, gradually add sugar, until stiff peaks form and the meringue looks glossy. Add white wine vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.

4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

5. Place the pavlova in the oven, reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.

6. Make the cream: place heavy cream, sugar and vanilla extract in a large bowl. Beat to stiff peaks.

7. Spread whipped cream on top of the pavlova and decorate with fresh strawberries.

Notes:

• Separate the egg whites when they’re cold, it’s much easier.

• To make stable meringue: after you separated the egg whites, bring them to room temperature.

• Make sure your bowl is very clean and there is no any water or grease, otherwise you’ll not be able to rich stiff peaks. • The meringue without the cream can be stored up to 3 days in room temperature.

COMMENTS (1)
  • C
    Cooper
    2/4/2020

    Hey Guys found this extremely helpful I am currently a student and my teacher thought this was an amazing recipe. Quick tip tho from Ms Willis and I we suggest to take the hull off the strawberries as we are not animals. Thank you for sharing the recipe tho :)

    Reply
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