australia · baked · Baking · berry · chocolate · christmas · cream · dessert · meringue · sweet tooth · sweet treat · vegetarian · 1 comment ·

Pavlova

Name: Pavlova
Prep time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 4 egg whites; 1 ¼ cups caster sugar; 1 tbsp cornflour/ cornstarch; 1 tsp white vinegar; 1 tsp vanilla extract; 1 tbsp hot water; 1/4-1/2 cup melted chocolate; 300ml heavy whipping cream, whipped; favourite fruit including berries, blueberries, mango slices; passion fruit, to decorate

by Miss Molly

Pavlova

Rated 5.0 stars by 1 users

Prep Time

75 minutes

Cook Time

15-20 minutes

Author:

Miss Molly

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. A crisp crust and a soft, light inside, usually topped with fruit and whipped cream. There is much contention, whether it was invented in Australia or New Zealand, but as an Aussie, i'll say it’s ours!

Ingredients

4 egg whites
1 ¼ cups caster sugar
1 tbsp cornflour/ cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 tbsp hot water

OPTIONAL

1/4-1/2 cup melted chocolate

TOPPING:

300ml heavy whipping cream, whipped
favourite fruit including berries, blueberries, mango slices
passion fruit, to decorate

Directions

Preheat oven to 140°C/280°F.
Put all meringue ingredients into a stand mixer, adding hot water last.
Whisk for 10 minutes on high speed (mixture should look shiny and hold stiff peaks) Optional: Swirl through melted chocolate.
Line a large flat baking tray with baking paper and spoon meringue into centre of tray. Shape like nest using the back of your spoon (20cm round).
Bake 1.5 hours on the middle shelf and allow to cool in oven. It should be crunchy on the outside and like marshmallow on the inside.

TOPPING:

Top the pavlova with whipped cream.
Add fresh fruits and toppings of choice. Serve immediately.

Recipe Video

Recipe Note

TIPS FOR SUCCESS:

Be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s biggest enemies.
I recommend to wipe out the bowl and beaters with a little vinegar.
Use room temperature egg whites for maximum volume

1 comment

Roseli Ponti Feb 11, 2021

Don’t be intimidated by this dessert! It is super easy to make. People will love how fancy it looks and the light, crisp texture. I recommend making your own whipped cream vs. store bought.

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Pavlova

Pavlova

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Author:

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. A crisp crust and a soft, light inside, usually topped with fruit and whipped cream. There is much contention, whether it was invented in Australia or New Zealand, but as an Aussie, i'll say it’s ours!