1. What are the secrets of pavlova?

The secrets to a perfect pavlova lie in a few key details. Use fresh but slightly aged egg whites (4-5 days old) for better volume, and ensure your mixing bowl is completely clean and grease-free—a quick vinegar wipe works wonders. Add superfine sugar slowly to avoid a grainy texture, and always beat until the meringue is glossy with stiff peaks. Using cornstarch and an acid (like vinegar or cream of tartar) helps stabilize the meringue and creates that marshmallow-like center. Lastly, cool your pavlova in the oven with the door slightly open to prevent cracks. And if cracks appear? Just cover them with whipped cream and fruit—problem solved!

2. Is it OK to make pavlova the day before?

Yes, you can make the pavlova base a day ahead. Store it in an airtight container at room temperature to keep the shell crispy. Avoid the fridge—humidity softens the meringue. Prepare the whipped cream and fruit toppings on the day you serve it. Assemble just before serving to maintain the perfect texture.

3. What is the difference between a meringue and a pavlova?

Both are made from egg whites and sugar, but they differ in texture. Meringue is crisp throughout, often used for cookies or pie toppings. Pavlova has a crisp exterior with a soft, marshmallow-like center, achieved by adding cornstarch and an acid. Pavlova is typically topped with whipped cream and fresh fruit, making it a complete dessert, whereas meringue is usually just a component.

4. What are the main ingredients in a pavlova?

Pavlova uses simple ingredients: Egg whites: Create structure. Superfine sugar: Provides stability and sweetness. Cornstarch: Ensures a soft center. Vinegar or cream of tartar: Stabilizes the meringue. Vanilla extract (optional): Adds flavor. For toppings, use whipped cream and fresh fruits like berries, kiwi, or passionfruit. Simple yet impressive!

10 Easy Steps to Make the Perfect Pavlova Recipe with a Crispy Shell and Soft Center

Description

This pavlova recipe features a crispy meringue shell with a soft, marshmallow-like center, topped with fluffy whipped cream and fresh fruits. Perfect for special occasions or a delightful weekend treat, it’s naturally gluten-free and surprisingly simple to make.

Ingredients

Scale

4 large egg whites (at room temperature)
1 cup superfine (caster) sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or ½ teaspoon cream of tartar
1 teaspoon vanilla extract (optional)

For the toppings:

1 cup heavy cream (for whipping)
2 tablespoons powdered sugar
Fresh fruit: strawberries, kiwi, passionfruit, or berries of choice

Instructions

Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
In a clean, grease-free bowl, beat egg whites until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until glossy, stiff peaks form.
Gently fold in cornstarch, vinegar, and vanilla extract.
Spoon the meringue onto the baking sheet, shaping it into a round with a slight well in the center.
Reduce oven temperature to 100°C (210°F) and bake for 1.5 hours.
Turn off oven and let the pavlova cool completely inside with the door slightly ajar.
Whip cream with powdered sugar until soft peaks form.
Top cooled pavlova with whipped cream and arrange fresh fruits over the top. Serve immediately.

Notes

Make sure no yolk gets into the egg whites for proper whipping.
Gradually adding sugar prevents a grainy meringue.
Cool pavlova slowly in the oven to prevent cracks.
Assemble just before serving to avoid a soggy base.

Prep Time: 20 minutes
Cook Time: : 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Australian, New Zealand

Nutrition

Serving Size: 1 slice (of 8)
Calories: 186 kcal
Sugar: 25 g
Sodium: 34 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 27 mg

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