How to make a Perfect Pavlova
This Pavlova recipe is super easy, no-fuss and always produces a crispy shell and fluffy marshmallow centre
Servings: 10
Ingredients
Pavlova
- 6 Egg whites
- 1½ cups Caster Sugar (330g or 11.6 oz)
- ¼ tsp Cream of Tartar
Chantilly Cream
- 300 ml Cream
- ¼ tsp Vanilla Extract
- 2 tbsp Caster Sugar
Topping
- Fresh fruit or shaved chocolate or crushed Peppermint Crisp for a classic Aussie Pav
Instructions
Pavlova
- Preheat oven to 120°C/245°F or 110°FF
- Line a baking tray with baking paper and draw a 23cm circle on the paper. Turn the paper over, with the circle facing down
- In the bowl of an electric mixer, beat egg whites and cream of tartar on medium speed, until soft peaks form
- Gradually add the caster sugar, 1 tablespoon at a time and continue beating for 30 seconds between additions. Once all the sugar has been added, keep mixing until meringue is smooth and glossy. All up, it will take around 10 minutes of mixing.
- Take a small amount of meringue with your finger and wipe underneath the corners of the baking paper, sticking it to the baking tray.
- Place mixture onto the tray, within the circle, then use an offset spatula to form the mixture into a high circle, creating furrows along the edges.
- Bake for 80-90 minutes, until shell is firm. If you need to check the crispness of the shell after this time, very quickly open the oven and tap the sides, closing the door immediately.
- Once cooked, turn oven off and leave pavlova to completely cool inside the oven.
Chantilly Cream
- Place cream, vanilla and sugar in a mixing bowl
- Using a hand whisk, or stand mixer, whisk ingredients until stiff peaks form
- Gently spread cream on top of pavlova
Topping
- Decorate your Pavlova with fresh fruit in season (strawberries, blueberries, passionfruit, raspberries, peaches...) or for a truly country Aussie Pav, crush a Peppermint Crisp bar and sprinkle it over the top.
Notes
- Oven temperatures can vary a lot, so every now and then, check your oven with an oven thermometer -it can make a big difference in baking, especially with meringues.
- I like to bake my pavlova in a fan-forced oven at 110 Celsius or 230 Fahrenheit