Pavlova Recipe

Egg whites: These should be at room temperature to achieve the best volume when whipped.

Caster sugar: A finer sugar that dissolves quickly and helps create a smooth, glossy meringue.

White vinegar: Stabilizes the egg whites and helps the meringue hold its shape.

Vanilla extract: Adds a lovely flavor to the meringue.

Cornstarch: Ensures the meringue has a crisp exterior and a soft interior.

Heavy cream: Whipped to top the pavlova and add richness.

Mixed berries: Fresh berries provide a burst of color and flavor as the final topping.

When beating the egg whites, ensure that the bowl and beaters are completely clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from whipping up properly. Additionally, adding the sugar gradually is crucial; this allows it to dissolve completely, resulting in a smooth and glossy meringue.

• Egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, mimics the properties of egg whites and is a popular vegan alternative.

• Caster sugar - Substitute with superfine sugar: Superfine sugar has a similar texture and dissolves easily, making it a suitable replacement for caster sugar.

• White vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to stabilize the egg whites, similar to white vinegar.

• Vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the taste of the pavlova.

• Cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and is also gluten-free, making it a good alternative to cornstarch.

• Heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that whips up similarly to heavy cream and adds a subtle coconut flavor.

• Mixed berries - Substitute with stone fruits: Stone fruits like peaches, plums, and cherries offer a different but equally delicious topping option for pavlova.

• Ensure the pavlova is completely cool before storing. Any residual warmth can cause condensation, which will make the meringue soggy.
• Store the pavlova base in an airtight container at room temperature. Avoid refrigerating the base as the humidity can soften the meringue.
• If you need to store the pavlova for more than a couple of days, consider freezing the base. Wrap it tightly in plastic wrap, then place it in a large zip-top bag or an airtight container.
• When ready to use, thaw the pavlova base at room temperature, still wrapped, to prevent any moisture from affecting the texture.
• For the toppings, whip the heavy cream just before serving. Store any leftover whipped cream in the refrigerator in an airtight container for up to 24 hours.
• Fresh mixed berries should be stored in the refrigerator and added to the pavlova just before serving to maintain their freshness and prevent the meringue from becoming soggy.
• If you have leftover assembled pavlova, store it in the refrigerator in an airtight container. Note that the meringue may soften slightly due to the moisture from the whipped cream and berries.
• For best results, consume the assembled pavlova within 24 hours to enjoy the perfect balance of crispy meringue and fresh toppings.

• Preheat your oven to 250°F (120°C). Place the pavlova on a baking sheet lined with parchment paper. Warm it for about 10-15 minutes. This method helps to slightly crisp up the exterior while keeping the inside soft and marshmallow-like.

• Use a toaster oven if you have one. Set it to a low temperature, around 250°F (120°C), and heat the pavlova for 10-15 minutes. This is perfect for smaller portions and avoids turning on the full-sized oven.

• If you’re in a rush, you can use a microwave, but be cautious. Place the pavlova on a microwave-safe plate and heat it on low power for 10-20 seconds. This method is not ideal as it can make the pavlova chewy, but it works in a pinch.

• For a more creative approach, consider using a dehydrator. Set it to a low temperature, around 120°F (50°C), and let the pavlova warm up for about 30 minutes. This method helps to maintain the texture without overcooking.

• If you have an air fryer, set it to a low temperature, around 250°F (120°C), and heat the pavlova for 5-10 minutes. This method can help to re-crisp the exterior while keeping the inside soft.

• Electric mixer: An electric mixer is essential for beating the egg whites to the perfect consistency, ensuring they reach soft peaks and later stiff peaks.

• Large bowl: A large bowl is needed to hold the egg whites and other ingredients while you mix them.

• Baking sheet: A baking sheet lined with parchment paper is used to shape and bake the pavlova.

• Parchment paper: Parchment paper prevents the pavlova from sticking to the baking sheet and makes for easy cleanup.

• Spatula: A spatula is useful for gently folding in the vinegar, vanilla extract, and cornstarch without deflating the meringue.

• Measuring spoons: Measuring spoons ensure you add the correct amounts of vinegar, vanilla extract, and cornstarch.

• Measuring cup: A measuring cup is used to measure the sugar and heavy cream accurately.

• Oven: The oven is preheated to 300°F (150°C) and used to bake the pavlova.

• Cooling rack: A cooling rack allows the pavlova to cool completely once it’s done baking.

• Whisk: A whisk can be used to whip the heavy cream for topping.

• Knife: A knife is handy for slicing any larger berries if needed.

• Serving plate: A serving plate is used to present the pavlova once it’s topped with whipped cream and berries.

Use room temperature eggs: Room temperature egg whites whip faster and achieve better volume, saving you time.

Measure ingredients beforehand: Have all your ingredients measured and ready to go to streamline the process.

Preheat the oven: Preheat your oven while preparing the meringue to avoid waiting later.

Use an electric mixer: An electric mixer speeds up the process of beating egg whites to stiff peaks.

Cool in the oven: Let the pavlova cool in the oven with the door ajar to save time on cooling and prevent cracks.