How to make the perfect pavlova
Summer-ready perfect pavlova with a crisp outer and marshmallow inner. It’s a classic celebratory treat. See all our tips and tricks to ensure your pavlova is successful this season.
Ingredients
Method
Ingredients
- 4 large egg whites, room temperature
- 1 cup + 2 Tbsp caster sugar
- 1 tsp white vinegar
- 3 Tbsp cornflour
- 1 tsp vanilla extract
To serve
- Seasonal fruits (we used strawberries and blueberries)
- Fresh mint
- Icing sugar for sprinkling
Method
Step by step video:
- Preheat your oven to 150°C. Draw a 20cm circle on a piece of baking paper.
- Whip egg whites until soft peaks form. Start with a clean bowl, add egg whites and a pinch of salt and whisk on medium until they become foamy and white.
- Gradually add in the sugar and form stiff peaks. Slowly stream in caster sugar while whisking. Beat for a further 10 minutes or until glossy and stiff peaks form.
- Stir through stabilisers and shape. Add vinegar and whisk for a further minute, before folding through the cornflour and vanilla. Use a small amount of meringue to dot onto the corners of the baking tray to stick down the baking paper marked side down. Spoon the meringue onto the baking paper and gently spread out into a circle as marked. Use a spatula or spoon to create peaks on the top and sides of the pavlova.
- Bake slowly and cool completely. Place in the oven, reduce the temperature to 100°C and bake for 1 ½ hours. Turn off the oven and leave in the oven to cool completely.
Top tips:
- To ensure your egg whites whip up nicely, a clean and dry whisk and glass or metal bowl are essential. Also, make sure no traces of egg yolk are present in your whites. To do this, crack each egg into a mug first, then transfer the whites to the main bowl. This way, if one egg yolk breaks, it won’t ruin the rest of the whites.
FAQs:
Should eggs be at room temperature?
Yes, if you store eggs in the fridge, make sure to take them out at least 20 minutes before separating them. Chilled egg whites take longer to whip and won't hold as much air, which is essential for a light and fluffy meringue.
Why does my pavlova collapse or crack?
This can happen due to sudden temperature changes. During the cooking process, it is important to not open the oven door as the pavlova can collapse. Cooling the pavlova slowly in the oven without opening the oven door helps prevent this.
Overmixing the eggs can also make the pavlova crack. Overwhipped egg whites look clumpy and can't be fixed, so go easy! Stop when you see soft peaks—they should hold their shape but the tips will droop slightly.
Can pavlova be made in advance?
Yes, it can be baked a day ahead and stored in an airtight container. Add toppings just before serving to maintain the crisp texture.
For more pavlova topping ideas, check out our pavlova recipe collections here.
