As pavlovas can be rather complex, you’ll need a good amount of time and patience to make them. They tend to take more effort, but the first bite of your freshly baked pavlova will make it all worth it. With a crisp outer shell and an airy, marshmallow-like centre, it’s undoubtedly the best sweet treat out there. Make them at home with our pavlova recipe.
Parchment paper, cut into an 8-inch diameter circle
A stand mixer
2 spatulas
2 bowls
1 offset spatula
1 hand mixer
Directions
Preheat the oven to 150°C.
Line the baking tray with parchment paper. Set aside.
Add the egg whites into a stand mixer and whisk for 10 minutes on medium speed until soft peaks form.
Turn the speed down to low, and add sugar in small batches. Whisk until the sugar is completely dissolved. Use a spatula to scrape down the sides of the bowl occasionally.
Increase the speed back to medium and whisk until the mixture is thick and glossy.
Combine cornstarch and white vinegar in a bowl until it forms a slurry.
Add the slurry into the stand mixer bowl and increase the speed, letting it whisk to combine.
Turn off the stand mixer and remove the bowl.
Using another spatula, transfer the meringue from the bowl onto the parchment paper. Place it in the centre and work your way outwards until it is evenly distributed.
With an offset spatula, create furrows along the sides of the pavlova from bottom to top. Smoothen out the edges and create swirls in the centre on top.
Reduce the temperature to 110°C and bake the pavlova for 90 minutes.
Once the 90-minute timer is up, turn off the oven and leave the pavlova to rest for 6 hours until completely cooled.
Remove the pavlova from the oven and transfer it to an airtight container.
In another bowl, add whipping cream and whisk on medium speed with a hand mixer.
Add powdered sugar and vanilla extract and continue whisking until smooth and stiff peaks form.
Spread the cream over the top of the pavlova and garnish with the kiwis, strawberries, and blueberries. Serve immediately.
Leftover Egg Yolks
Making this pavlova recipe means you’ll have plenty of egg yolks left over. You can repurpose them to elevate this pavlova recipe! Just use the egg yolks to create either lemon curd or passion fruit curd that you can use to top your pavlova for a tangy kick.
Missing some ingredients?
Want to bake, but you need to stock up on your groceries? Browse through pandamart’s fresh selection of ingredients and produce to order your eggs, caster sugar, and whipping cream. We’ll have our riders deliver them to you in 20 minutes.
