Easy Pavlova Recipe
Delicate as the ballerina it was named after, Pavlova is the quintessential summer dessert. Whipped cream is typically dolloped on top of a snowy meringue, followed by a pop of color in the form of fruit, preferably the tart varieties which contrast the sweetness of the meringue.
Research suggests Pavlova is a descendant of the German torte and was invented in the 1920s during Anna Pavlova’s tour of Australia and New Zealand, although the exact inventor is still debated.
The first recipe for Pavlova appeared in print in 1926, although it was not the dessert we know today, but was instead a multi-colored gelatine dish.
RECIPE INGREDIENTS
4-5 eggs fridge cold eggs
1 cup caster sugar
1 tablespoon cornflour / cornstarch, sifted
1 teaspoon white vinegar
CREAM
1 1/2 cups heavy cream
1/4 cup caster sugar
1 teaspoon vanilla extract or essence
TOPPING
Fruit of choice. ( raspberries, blueberries, strawberries and cherries)
DIRECTIONS ON EASY PAVLOVA RECIPE
Separate the whites and yolks from eggs. Measure 150 ml/5oz egg whites. Set whites aside to come to room temperature.
Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
Place whites in a bowl. Use a stand mixer or handheld beater and beat until soft peaks form. Add sugar 1 tablespoon at a time, beating gradually
After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit – that means it is ready.
Add cornflour and vinegar, fold through with spatula until just mixed through.
Making the Pavlova:
Get the base of a springform cake pan (24cm/9.5″ or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper on top.
Gently, place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8″ in diameter
Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 ” high – not much higher. It will rise/expand.
Transfer to baking tray. Place in the oven, gently close the door and turn oven down to 100C/210F (fan / convection) / 115C/240F (standard).
Bake for 1 1/2 hours.
Turn oven off, leave the door closed and leave Pav in the oven overnight to cool.
Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
Topping:
Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape, it should be silky smooth, not speckled with bubbles and stiff.
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Ingredients
4-5 eggs fridge cold eggs
1 cup caster sugar
1 tablespoon cornflour / cornstarch, sifted
1 teaspoon white vinegar
CREAM
1 1/2 cups heavy cream
1/4 cup caster sugar
1 teaspoon vanilla extract or essence
TOPPING
raspberries
blueberries
strawberries
cherries
Instructions
- Separate the whites and yolks from eggs. Measure 150 ml/5oz egg whites. Set whites aside to come to room temperature.
- Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
- Place whites in a bowl. Use a stand mixer or handheld beater and beat until soft peaks form. Add sugar 1 tablespoon at a time, beating gradually
- After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
- Add cornflour and vinegar, fold through with spatula until just mixed through.
- Making the Pavlova:
- Get the base of a springform cake pan (24cm/9.5" or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper on top.
- Gently, place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8" in diameter
- Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 " high - not much higher. It will rise/expand.
- Transfer to baking tray. Place in the oven, gently close the door and turn oven down to 100C/210F (fan / convection) / 115C/240F (standard).
- Bake for 1 1/2 hours.
- Turn oven off, leave the door closed and leave Pav in the oven overnight to cool.
- Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
- Topping
- Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape, it should be silky smooth, not speckled with bubbles and stiff.
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Ingredients
4-5 eggs fridge cold eggs
1 cup caster sugar
1 tablespoon cornflour / cornstarch, sifted
1 teaspoon white vinegar
CREAM
1 1/2 cups heavy cream
1/4 cup caster sugar
1 teaspoon vanilla extract or essence
TOPPING
raspberries
blueberries
strawberries
cherries
Instructions
- Separate the whites and yolks from eggs. Measure 150 ml/5oz egg whites. Set whites aside to come to room temperature.
- Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
- Place whites in a bowl. Use a stand mixer or handheld beater and beat until soft peaks form. Add sugar 1 tablespoon at a time, beating gradually
- After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
- Add cornflour and vinegar, fold through with spatula until just mixed through.
- Making the Pavlova:
- Get the base of a springform cake pan (24cm/9.5" or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper on top.
- Gently, place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8" in diameter
- Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 " high - not much higher. It will rise/expand.
- Transfer to baking tray. Place in the oven, gently close the door and turn oven down to 100C/210F (fan / convection) / 115C/240F (standard).
- Bake for 1 1/2 hours.
- Turn oven off, leave the door closed and leave Pav in the oven overnight to cool.
- Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
- Topping
- Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape, it should be silky smooth, not speckled with bubbles and stiff.