Classic Pavlova
- Resting Time: 3 hours
- Prep Time: 20 mins
- Cook Time: 75 mins
- Total Time: 1 hour 35 minutes
- Yield: Serves 3-4
- Category: Desserts
- Method: Oven
- Cuisine: Australian
Make the perfect pavlova every time with this easy pavlova recipe with step-by-step photos. Tips on how to make a pavlova with a crisp meringue shell and soft and chewy marshmallow centre.
Ingredients
For the pavlova
- 3 egg whites
- 180 g (½ cup plus ⅓ cup) caster sugar (superfine sugar)
- 1½ teaspoons cornflour (cornstarch)
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract or vanilla bean paste
For the topping
- 250 ml (1 cup) double cream (heavy whipping cream)
- 3–4 passionfruits
- raspberries
Instructions
- Preheat the oven to 350°F/180°C (without fan).
- Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.
- Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.
- Remember to scrape down the sides of the bowl.
- Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don’t feel any grains of sugar, move onto the next step.
- Add the cornflour, white wine vinegar, and vanilla extract. I do this on low speed with the stand mixer for only 2 to 3 turns (about 1 second).
- Line a baking tray with baking paper and spoon the pavlova mixture onto the tray into a round shape. I like to dollop the mixture on top of each other into a high pile, and to then shape the pavlova from there – using this method ensures that your pavlova will have some height.
- Use a palette knife to shape the sides of the pavlova and to slightly flatten the top. The pavlova will expand and rise once cooked, so shape it to be on the slightly smaller side.
- Place the pavlova in the oven and immediately turn the temperature down to 300°F/150°C (without fan).
- Bake for 1 hour and 15 minutes. Do not open the oven door during this time.
- After 1 hour and 15 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours, but overnight (12-18 hours) is best.
- The pavlova should be decorated only just before serving. Whip the double cream until it is thick and soft. Spread the cream over the top of the pavlova, drizzle over the pulp of 3-4 passionfruit, and top with raspberries.
- For a quick assembly, you can whip the cream and prepare the passionfruit pulp ahead of time and leave them in fridge until needed.
Kitchen Notes
MAKE IT IN ADVANCE
I recommend making the pavlova the night before serving, or in the morning if you plan on serving it later in the evening. This will give the pavlova plenty of time to cool and dry in the oven for the perfect crisp meringue shell and slightly chewy centre.
CRISP & CHEWY VS SOFT & MARSHMALLOWY
Some people like their pavlova to be crisp on the outside with a slightly chewy centre. Others like their pavlova to be only slightly crisp on the outside, but soft and marshmallowy on the inside. I belong to the first group. If you fall into the latter group, bake your pavlova for only about 45 minutes to 1 hour, and leave it to cool in the oven for only a few hours. Shaping a tall pavlova will also help to create a softer interior.
MAKE A WHITE PAVLOVA
The above recipe will produce a lightly-coloured pavlova. To make a white pavlova, and which will have a thin, crispy shell and a marshmallow centre:
* Omit the vanilla;
* Pre-heat the oven to 150°C (300°F);
* Bake the pavlova at 110°C.
DECORATE AT THE LAST MINUTE
Although I recommend baking the pavlova in advance, you should only decorate the pavlova at the last minute. Once the cream is placed on the pavlova, it will start to soften the pavlova and add weight, and your pavlova might collapse soon after.
MAKE ETON MESS
If something goes wrong and your pavlova collapses into a flat pancake once cooled, don’t despair – your pavlova will still taste great. Simply crumble the pavlova into a large serving bowl, stir through the whipped cream and passionfruit and you will have something similar to an Eton Mess (which is traditionally made with whipped cream and strawberries).
PAVLOVA FOR 4 TO 6 PEOPLE
To make a slightly larger pavlova, I recommend the following recipe:
4 egg whites
240 g (1 cup plus 1 tablespoon) caster sugar (superfine sugar)
2 teaspoons cornflour (cornstarch)
1 1/4 teaspoon white wine vinegar
1 1/4 teaspoon vanilla extract
OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: 4
- Calories: 441 per serve
- Sugar: 55.3g
- Sodium: 66.1mg
- Fat: 21.7g
- Carbohydrates: 59.5g
- Fiber: 3.1g
- Protein: 5g
- Cholesterol: 67.2mg
View the recipe online: https://eatlittlebird.com/pavlova-with-cream-passionfruit/
