What is pavlova?
Finding the origins of the pavlova has proved to be a contentious issue. Both Australians and New Zealanders claim to have invented the pavlova recipe after the Russian ballerina, Anna Pavlova visited both countries during the 1920s. Regardless of who invented the recipe, homes in both Australia and New Zealand will plate up serves of this delicious meringue shell topped with whipped cream and fresh fruits this Christmas.
How to make pavlova, step by step
- A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition of cream of tartar and vinegar helps create a soft marshmallow centre and a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl – any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes “weeping” (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.
- Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.
- After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it’s still warm it will cool too quickly, and may crack and collapse.
- Once cooled, assemble the pavlova with whipped cream and your faourite chopped fruit – Christmas favourites include mango, kiwifruit, strawberries, blueberries and raspberries. Drizzle with passionfruit pulp or, for something different, salted caramel sauce.
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.
Why did my pavlova collapse?
If your meringue has cracked, it’s possible it was cooled too quickly. To minimize cracking or collapsing, switch off the oven after baking, but leave the meringue in the oven to slow down the cooking process. Other reasons for collapse include using older eggs whites. Use the freshest eggs possible.
Can pavlova be made ahead of time?
You can make the meringue 1-2 days ahead of your function, but don’t add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.
Top pavlova recipes
Mini pavlovas with gelato
Hazelnut pavlova with orange curd and roasted rhubarb
Smashed pavlova and cherry trifle
Peach and mascarpone smashed pavlova
Coconut pavlova tree
See also
Make traditional pavlova
Our to 50 pavlova recipes
8 deliciously easy pavlovas to sink your spoon into
21 very Aussie pavlova ideas
10 reasons to eat pavlova all year long
Easy pavlova – BEST RECIPES
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