Easy Pavlova Recipe
The Chef
Firstly, most of his recipes are complicated and I don’t do complicated. Secondly, I’m not into gourmet. All my life I have been a very simple person and I eat mostly simple food. It’s how I was raised and I absolutely love simplicity. My life is complicated enough without complicated food too. Not to say that simple food is not delicious. So here’s the thing. I watched my son make this Pavlova twice and I followed his instructions exactly the way he did it. It’s why I was confident enough to initially post the recipe. However, when I tried making it myself it was a complete disaster. I therefore had to start my own recipe from scratch. Don’t ask me what went wrong because both times he made it I promise it was absolutely perfect. After a lot of research and trying again I think I have made the perfect Pavlova myself. My son can stick to his recipe and I will stick to mine…haha! Not totally mine, I used this recipe from BBC Good Food It’s why I have now updated my recipe with a whole lot more detail. I have learnt a few lessons along the way and I hope it helps you improve your Pavlova making skills too.
What is Pavlova
This Easy Pavlova Recipe is just that, easy. It took just a few minutes to whip up. It was the baking and cooling that took a little time so all you require is a little patience. Some claim it’s an Aussie dessert and some say it’s New Zealand, wherever it originated it doesn’t matter. As long as it tastes good. The difference between a meringue and a pavlova is that meringues are hard all around. Whereas Pavlova is crisp on the outside and soft, marshmallow like on the inside. Pavlovas are then decorated with fresh cream and any seasonal fruit. Sometimes not so seasonal…haha! Pavlova is little messy with all the the little cracks and irregular crevices. But they also make it interesting, much like life. Everything doesn’t have to be perfect. In Summer the pavlova sometimes weeps, this is because the sugar absorbs water from a humid environment. In Winter it works a charm. However, if you are not eating the Pavlova the same day I suggest you store it in an airtight container so it stays crisp.
There are a few things to remember when making a pavlova. Firstly it is best to separate the eggs whilst cold, they do separate more easily. Trust me I have tried this. Be careful not to get even a drop of yolk into the egg whites. You have to start with a squeaky clean bowl. When whisking you start on low speed and start adding the sugar when stiff peaks start to form. It takes about 5 minutes to whisk the egg whites. I found that if it’s any less than 5 minutes it is not quite ready. You add little bits of sugar until it has all completely dissolved. You can rub some of the mixture between your fingers to ensure it is smooth and not gritty. When the meringue is silky smooth add the vanilla, cornflour and vinegar and whisk quickly for about 10 seconds. You do not want to over mix. I found that if I over mix some of the sugar syrup drips out at the bottom when baking. You then drawn a circle on a piece of parchment paper. Flip the paper over. Spread the meringue in the center of the circle. A circle is then formed with the mixture and make a deep indent in the centre. This is where the cream and berries will sit. If you prefer a white pavlova leave out the vanilla. I personally think the vanilla helps with getting rid of that eggy taste. So ours is a bit off colour but still tastes amazing. Here’s a great article that gives great tips and solutions to any Pavlova issues.
I know this whole stiff peak thing can be rather confusing. When I first start whipping egg whites I could never understand when it was at the right consistency for meringues. Often I over mixed and it turned out like a bunch of foam instead of silky smooth. Stiff peaks are formed when you lift that beater and the egg whites is able to hold it’s shape. It will look like a peak. Sometimes the very tip might fall over a little but it shouldn’t totally collapse. Baking the Pavlova You have to preheat your oven before you start the whole process. You start at a higher temperature, 150 degrees Celsius and when you ready to bake the meringue you reduce the temperature to 110 degrees Celsius. I find baking the meringue the night before works best. I saw that Nagi from Recipetineats leaves her meringue in the oven, after it’s switched off and only removes it the next morning. I tried this and it’s the best meringue I have ever made. It is perfectly crisp on the outside and marshmallow like on the inside. It even cracked a little, that tells me it’s the perfect Meringue. The meringue is baked at for 1 hour and 35 minutes.
Whipped Cream and Berries is what we used. You can use other fruit if your prefer. As you can see from my recipe I did not add a lot of sugar to my meringue. I therefore added some sugar to my fresh cream to add to the sweetness. If you think it is not sweet enough for you then please add more sugar when whipping the egg whites. A lot of recipes go up to 1 and a half cup of sugar. That’s way too much sugar for me but feel free to adjust yours accordingly. More Dessert Recipes to try: Strawberry Eton Mess Mini Baked Lemon Cheesecake Lemon Cheesecake Trifle Simple Peppermint Crisp Tart If you loved this, please share!
