Pavlova Recipe

Egg whites: The base of the meringue, providing structure and volume.

Caster sugar: A fine sugar that dissolves quickly, essential for a smooth meringue.

White vinegar: Stabilizes the egg whites and helps maintain the meringue's structure.

Vanilla extract: Adds a subtle, sweet flavor to the meringue.

Cornstarch: Helps create the meringue's crisp exterior and soft interior.

Heavy cream: Whipped and used as a topping, adding richness and creaminess.

Mixed fresh fruit: Provides a refreshing contrast to the sweet meringue and creamy topping.

To achieve the perfect meringue, ensure that your egg whites are at room temperature before you start. This allows them to whip up to a greater volume. When adding sugar, do so gradually, one tablespoon at a time, to ensure it dissolves completely, resulting in a glossy and stable meringue.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, mimics the properties of egg whites and can be whipped to stiff peaks, making it a suitable vegan alternative.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender or food processor to achieve a finer texture similar to caster sugar.

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

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that can complement the sweetness of the meringue.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent similar to cornstarch and can help stabilize the meringue.

• heavy cream - Substitute with coconut cream: Coconut cream can be whipped to a similar consistency as heavy cream and provides a dairy-free alternative.

• mixed fresh fruit - Substitute with frozen fruit: Thawed frozen fruit can be used as a topping, offering convenience and availability year-round.

• To store your pavlova, ensure it is completely cool before transferring it to an airtight container. This will help maintain its crisp exterior and marshmallow-like interior.
• If you need to store the meringue base separately, place it in a cool, dry place away from direct sunlight and moisture. Avoid refrigerating the meringue as it can cause it to become soggy.
• For short-term storage, keep the pavlova in an airtight container at room temperature for up to 2 days. Make sure to add the whipped cream and fresh fruit topping just before serving to maintain the best texture.
• To freeze the pavlova base, first ensure it is completely cool. Wrap it tightly in plastic wrap, then place it in a large, resealable freezer bag. Label the bag with the date and freeze for up to 1 month.
• When ready to use, thaw the pavlova base at room temperature for a few hours. Avoid unwrapping it until it is fully thawed to prevent moisture from affecting its texture.
• If you have leftover pavlova with toppings, it is best to consume it within a day. The whipped cream and fresh fruit can make the meringue base soggy if stored for too long.
• For best results, always assemble the pavlova just before serving. This ensures the meringue remains crisp and the whipped cream and fresh fruit are fresh and vibrant.

• 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 restore some of the crispness without overcooking the meringue.

• If you prefer a quicker method, use a microwave. Place a slice of pavlova on a microwave-safe plate. Heat it on low power for 10-15 seconds. Be cautious, as microwaving can make the meringue chewy.

• For a more controlled reheating, use a toaster oven. Set it to a low temperature, around 200°F (93°C), and warm the pavlova for 5-10 minutes. This method is ideal for maintaining the texture of the meringue.

• If you have an air fryer, set it to 250°F (120°C) and place the pavlova inside for about 5 minutes. This method can help to crisp up the meringue without drying it out.

• Avoid reheating the whipped cream and fresh fruit toppings. Instead, remove them before reheating the pavlova and add fresh toppings after it has been warmed.

• Electric mixer: Essential for beating the egg whites to the perfect soft peaks and then to stiff, glossy peaks after adding sugar.

• Large bowl: Used to hold the egg whites while they are being beaten.

• Tablespoon: Handy for gradually adding sugar to the egg whites.

• Spatula: Useful for gently folding in the vinegar, vanilla extract, and cornstarch into the meringue mixture.

• Baking sheet: The surface on which you will shape and bake the meringue.

• Parchment paper: Lining the baking sheet to prevent the meringue from sticking.

• Oven: Preheated to 300°F (150°C) to bake the meringue to perfection.

• Whisk: For whipping the heavy cream to top the pavlova.

• Measuring cups: Used to measure the caster sugar and heavy cream accurately.

• Measuring spoons: Used to measure the vinegar, vanilla extract, and cornstarch precisely.

• Cooling rack: Allows the meringue to cool completely after baking.

• Serving plate: For presenting the pavlova topped with whipped cream and fresh fruit.

• Knife: For slicing the fresh fruit to top the pavlova.

• Cutting board: Provides a surface for cutting the fresh fruit.

Prepare ingredients in advance: Measure and separate egg whites, sugar, and other ingredients before starting. This ensures a smooth process.

Use a stand mixer: A stand mixer can save time and effort when beating egg whites to the desired consistency.

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

Chill the bowl and beaters: For faster whipping, chill your mixing bowl and beaters in the fridge for 15 minutes before use.

Prep toppings ahead: Wash and cut the fresh fruit and whip the cream while the meringue is baking.