Best Pavlova Recipe - No-fail Method

Crisp outside with a soft marshmallow-like inside is what makes the pavlova recipe so unique. Topped with whipped cream and fresh fruits this naturally gluten-free dessert uses my no-fail recipe and method.

Table of Content

• What is a pavlova?
• Why make this recipe?
• Ingredients and substitutes
• Step by step instructions
• Tips
• Frequently asked questions
• Troubleshooting
• You may also like
• Recipe

Did you know that the pavlova was named in honor of a Russian ballerina? I used to think this was a Russian dessert. And yet, it's not! Some say it's Australian while others say it's from New Zealand.

The first time I had a pavlova was on my first trip to Melbourne, Australia. I fell in love and had to make it myself. I've had my fair share of success and failures over the years. We love making this at home and it's now my kids' favorite over meringue!

What is a pavlova?

I say a pavlova is where the meringue and marshmallow come together as one. Yes, a pavlova is a baked meringue resulting in a sweet sugary crisp meringue-like outside with a sweet marshmallowy-like pillow on the inside.

Meringue vs pav? Both are made of egg whites and sugar. In a meringue, egg whites are whipped to stiff peaks. While for a pav, you take a whipped meringue, add cornflour and vinegar and then bake it low and slow. So pav is essentially a baked meringue.

Why make this recipe?

• This is my no-fail recipe and method. This pavlova recipe never fails me. Never! Try my mini pavlovas or raspberry pavlova ice cream. Just like my macarons recipes - one recipe with many variations.
• The dessert is simple and easy to make with very few ingredients you probably already have on hand.
• It is a perfect make-ahead dessert that can be frosted on the day of serving.
• It is gluten-free and Nut-free so it is a great dessert to serve when entertaining.
• The timeline for making a pavlova is:
  • Whip meringue - 10 mins
  • Bake pavlova - 90 minutes
  • Cool pavlova - minimum 3 hours
  • Assemble - 20 minutes

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Ingredients and substitutes

• Egg whites - Use large egg whites at room temperature. Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them.
  Pro tip - cold eggs are easier to separate. So separate them when cold but let them thaw before using.
• Sugar - Always use fine-grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect. Apart from that sugar stabilizes the egg whites helping them build volume and stay puffed up. how sugar affects baking
• Cream of tartar - Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It's also flavorless so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
• Cornstarch - Absorbs any excess liquid left in your meringue so you have a nice crisp outside crust and a soft dry marshmallow on the inside without any weeping.

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Step by step instructions

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Template

• Preheat the oven to 305F/150°C/ Gas Mark 2
  Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
• Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.

Meringue

• In the bowl of a stand mixer with whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a time
  Pro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.
• When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
  Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.
• Switch to a spatula - fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.
  Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue.
• Spread the meringue on the circle you created - being careful to stay inside the circle. Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.

• Place the pavlova in the oven on the center rack.
• Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark ½ (DO NOT OPEN THE OVEN DOOR DURING BAKING).
• Bake for 90 minutes - when the baking time is done do not open the door, let the pavlova cool inside the oven naturally.
  Pro tip - You can leave it in the oven for 2 to 3 hours up to 12 hours.

Assemble

• In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.
• Use an off-set spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.
  Pro tip - once assembled this is a delicate dessert to move around so always assemble on a serving platter and not too early as the moisture from the whipping cream will make them soft.
• Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.
• Enjoy!

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Tips

1. Weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
2. Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
3. Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
4. Meringue does require a good amount of whipping handheld or whisk can be hard work. Use a stand mixer if possible
5. A circle of 7 to 9 inches works best for this recipe. Do not make it smaller or larger than 9 inches.
6. The taller the pav the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
7. DO NOT OPEN THE OVEN DOOR WHEN BAKING - OR AFTER THE PAV HAS BAKED. Cooling naturally in the oven will prevent sinking.
8. To cool the pav quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
9. A well-baked pav will have cracks on the outside with a small marshmallow-like pillow on the inside.
10. Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.

Frequently asked questions

Troubleshooting

Why is my pavlova cracking?

A baked meringue when cooled always has cracks. This is normal. When baking a pavlova it is always recommended to cool it in the oven even after you switch the oven off. This cools it gradually, as the oven temperature gets lower, resulting in fewer cracks. And yet, there will still be cracks and this is normal.

Why is my pavlova soft in the middle?

The baked pavlova is supposed to be spongy like marshmallow but dry. As long as it's dry, not wet, it is normal. One way to ensure the center is always cooked is to create a little dip in the center when shaping the meringue on the tray.

Why is my pavlova weeping?

Undissolved sugar in whipped egg whites can cause weeping. That is why it is recommended to use extra-fine sugar for meringue. The purpose of the cornstarch in the recipe is to absorb excess moisture from the egg whites. However, if there is too much-undissolved sugar the meringue will weep.

Why is my pavlova runny?

It is always recommended to use extra fine sugar and add it to whipping meringue slowly (one tablespoon at a time). Adding sugar quickly causes the meringue to become flat and runny. Even if the meringue does whip it has the tendency to collapse and become runny.

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Recipe