Pavlova Recipe (VIDEO) (2024)

FAQs

Is it OK to make pavlova the day before? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

You can also leave the pavlova in your oven overnight. Don't be concerned if your pavlova has cracked. This is completely normal. Taking the pavlova out of the oven right away will subject it to a dramatic change in temperature, which may cause it to collapse.

How long does pavlova keep? Pavlova leftovers can be stored in the fridge in an airtight container, but ensure you eat your leftovers within 24 hours.

If you are using a fan forced oven the recommendation is to reduce the temperature by 15-20 degrees. I prefer to turn the fan off when making pavlova or macarons. Avoid opening the oven while the pavlova is baking – cook for nearly 2 hours and then leave in the (turned off) oven to cool down.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

You may be thinking why not just leave the pav in the oven for longer to ensure that the middle is cooked. Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much.

The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse. Whisk the egg whites until they reach peaks where the tip just flops over, then beat in the sugar a spoonful at a time.

What happens if you put too much vinegar in pavlova? ›

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

Salt causes the whites to collapse a little and therefore to whip up better — but just a pinch of fine salt at the beginning. Too much and you can end up with a dead pavlova once baked.

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.

Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.

The meringue will not only absorb some moisture from the cream but also from the slightly damp air in the fridge. Covering the meringue may help a little, though it mainly helps to stop the pavlova absorbing odours from other ingredients in the fridge.