Perfect Pavlova
Need a dessert to keep a crowd happy? Then you can’t go wrong with the Aussie favourite Pavlova! This is the perfect pavlova recipe; crisp on the outside with a delightfully gooey marshmallow centre. Topped with sweetened cream and fresh fruit and drizzled with passionfruit pulp. You are definitely going to want seconds.
Pavlova always reminds me of special occasions; BBQ’s, Melbourne Cup, Christmas, Easter, Australia Day! The perfect way to finish off your festive feast is with this Australian classic dessert.
Along with lamb, sausage rolls, Anzac biscuits and Damper every Australian knows pavlova well and pretty much every Australian family has their own pavlova tradition.
Contrary to what you might be thinking, pavlova is really easy to make!
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Perfect Pavlova
Pavlova is a Meringue based dessert topped with fresh cream and seasonal fruit.
The choice for decoration is up to you! At Christmas time I love to use sweet berries as they are in season. If I making the dessert for the Melbourne Cup I will use banana, kiwi and strawberries. Pavlova also looks stunning topped with cherries.
Passionfruit pulp is so very Australian for a pavlova! The tartness cuts through the sweetness of the meringue and the cream beautifully 😋
Here’s a fun fact; did you know the dessert is actually named after a Russian ballerina Anna Pavlova! It was created in her honour after one of her tours to Australia in the 1920s and it’s now an Aussie favourite still to this day. How cool is that!
What is the perfect pavlova
To perfect a pavlova It’s all about the oven temperature. The pavlova base, the meringue, requires a short period of high heat for the outside to set and then a longer period of low heat to just set but not overcook that wonderful marshmallow centre.
After 10 years of practice I feel like I can call myself a pavlova expert and I want to share with you my perfect pavlova recipe.
The perfect pavlova has a crisp outer shell with a gooey marshmallow centre.
What makes it look so pretty and taste amazing is the cream and all the beautiful fruit. It will taste even better the next day!! It’s because the fruit juices have had time to seep into the cream and give it a beautiful sweetness.
Although I have named this post the perfect pavlova recipe, one of the things I love about this dessert is that it goes from elegant to messy!
There is no correct way to cut up a pavlova, It’s going to be a bit sloppy, the fruit may start to fall off once it hits the plate but you know what, your guests aint going to care because It’s going to taste so damn good!
What exactly is Meringue
Meringue is made by whipping egg whites and sugar together until stiff peaks form to which an acidic ingredient is added such as vinegar. Once stiff, the mixture is piled onto an oven tray and baked until crisp on the outside and a gooey marshmallow texture on the inside.
Growing up, I remember pavlova was a regular appearance on most dessert tables but it was never really the dessert I went for. I used to wonder what all the fuss was about.
Now I know!
It is all about the meringue!!!
The pre made pavlova slab just does not cut it!!!
Having always tried pavlova with pre made meringue I did not know what I was missing out on! It wasn’t until Donna Hay had a pavlova recipe in a Master Chef magazine that I first gave it a go. (About 11 years ago now!)
I experimented over the years with different quantities and different oven temperatures until I could boast that I had the perfect pavlova recipe.
When you take the pavlova out of the oven don’t be alarmed, it will be cracked and flattened this is OK!!
I still remember the very first time I saw a real homemade pavlova base, my aunty had just taken it out of the oven and I said “OH NO!! What happened to your pavlova”
The beauty of all the imperfections is theres more nooks for the sweetened cream to go into and don’t worry, the cream will hide all the cracks.
What you will need for this perfect pavlova recipe
Egg whites; at room temperature
Salt
Castor sugar; super fine
Cornflour (This will help your meringue to stay soft in the middle and crisp on the outside)
Cream, whipped
Passionfruit
Fresh fruit for decoration
How to make the perfect pavlova
Start by lining a baking tray with baking paper and draw a 20cm circle on the paper. This circle will be your guide when your piling the meringue onto the tray.
Using a kitchen aid mixer, beat egg whites and salt until satiny peaks form.
The older the eggs the better your meringue will turn out!
Beat in sugar, a third at a time, until meringue is stiff and shiny. Rub a small amount between your fingers and if the sugar has not fully dissolved then you need to continue to beat.
Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within your drawn circle, flattening top and smoothing sides as you go.
Place in oven and reduce the heat to 150°C and cook for 30 minutes. Reduce further to 120°C and cook for 45 minutes. We want low and slow here so that we don’t burn the meringue.
Turn off the oven and leave pavlova in the oven to cool completely.
Carefully transfer the pavlova onto a platter, pile on cream and spoon over passionfruit pulp and seasonal fresh fruit.
How to tell when the pavlova is ready
You will know the pavlova is ready when the outside is dry to touch.
If little droplets of syrup have formed on top of the meringue then it is overcooked. On the other hand if liquid is seeping out of the meringue it means it is undercooked.
Tips for making the perfect pavlova
First and foremost make sure the eggs are at room temperature. This allows the whites to peak with more volume, giving you those beautiful soft peaks.
A common mistake with pavlova is not whisking the egg whites enough, You need to keep whisking until the sugar has completely dissolved. A way to check this is to hold the bowl upside down (or over someone your not very pleased with at that moment in time) and if the egg whites don’t tip its ready!!
Be organised!
Once you are ready to transfer the meringue to a baking tray you need to work fast to ensure the meringue does not dry out. Ensure that before you start you have a heavy duty oven tray prepped with baking paper ready to go.
Baking time and temperature is also very important in the cooking process. If you bake it at a high temperature the meringue is going to burn before It’s ready. On the other hand, if you take the meringue out of the oven when it’s still hot it’s likely to sink. This is why it’s best to leave it in the oven after it’s switched off until the oven has completely cooled down.
Do not be tempted to open that oven while the pavlova is still cooking! I know it may be tempting but sit tight until the timer goes off!
The pavlova wouldn’t be complete without whipped cream and fresh fruit. The combinations are endless with what you can create! The traditional banana, kiwi and strawberries or the fresh figs. You can do cherries, mango, passionfruit… whatever you fancy!!
I add a few drops of vanilla when whipping the cream to give it a beautiful sweetness.
Whip the cream at least a few hours before decorating the pavlova and store in the fridge until needed. It will thicken up nicely in the fridge and make the pavlova easier to decorate.
Can pavlova be made ahead
The pavlova base can absolutely be made ahead and I have done this myself many times. In fact it is recommended to cool the pavlova completely before topping with cream and fruit and although not a must, this is best done overnight.
I love to be super organised so if I am making a pavlova for a party I will make it the day before and keep it in an airtight container.
I will then whip the cream and store that in another container in the fridge so then all that needs to be done before serving is to cut the fruit and decorate.
Storing Pavlova
Did you know pavlova tastes even better the next day because the fruit has had time to macerate into the cream.
Pavlova can be stored in the fridge, in an airtight container or covered as tightly as possible with cling wrap for 1-2 days.
I love using a cake storage box as it makes it really easy to store and transport.
I hope you will love my perfect pavlova recipe and enjoy it with your family!
Please leave me a comment below and don’t forget to tag me In your pavlova pictures @mrsfoodiemumma and use the hashtag #mrsfoodiemumma
Tools to make the job easier
You may also like these other Aussie Favourites!
Perfect Pavlova
Ingredients
- 8 egg whites at room temperature
- pinch of salt
- 500 g castor sugar
- 4 tsp cornflour
- 2 tsp white-wine vinegar
- few drops of pure vanilla
- 2 cups cream whipped
- pulp of 4 passionfruit for decoration
- Fresh seasonal fruit for decoration
Instructions
- Preheat oven to 180°C.
- Line a baking tray with baking paper and draw a 20cm circle on the paper as your guide to keep the pavlova in a circular shape.
- Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny.
- Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within circle, flattening top and smoothing sides.
- Place in oven, immediately reduce heat to 150°C and cook for 30 minutes. Reduce further to 120°C and cook for 45 minutes.
- Turn off oven and leave pavlova in the oven to cool completely. Invert pavlova onto a platter, pile on cream and spoon over passionfruit pulp. Top with fresh fruit of your choice
Notes
Have you made this recipe? Don’t forget to tag me in your posts @mrsfoodiemumma using the hashtag #mrsfoodiemumma
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