Pavlova just makes me happy. When I think of the good ol’ Pav I think of Summer, family, Christmas, gatherings with friends and lingering afternoon barbeques. Is this a uniquely Australian dessert? I’m not sure but if you’re not already familiar with Pavlova, then you are in for a treat. Sweet, melt in your mouth meringue – crispy and crunchy on the outside, soft and gooey on the inside, all smothered in whipped cream and fresh fruit. It’s also quick and simple to make and requires only 5 ingredients – so beautiful in it’s simplicity. Here’s my go to recipe for the perfect Pav along with some tips I’ve learned over the years to ensure success every time.
|Super Simple Never Fail Pavlova||
- 5 egg whites
- pinch of salt
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 2 teaspoons cornflour
- Whipped cream and fruit of your choice (for the topping)
- Preheat the oven to 240C (460F)
- Brush a baking tray (approx 32 x 28 cm) with melted butter
- Line the tray with a very wet piece of brown paper (see tip #1)
- In a mixing bowl, add the egg whites and salt (see tip #2)
- Using an electric mixer, beat until stiff peaks form
- Gradually add the sugar, about 1/4 cup at a time, beating well after each addition
- Continue beating until the egg and sugar mixture is thick and glossy and the sugar has dissolved completely (see tip #3)
- Add the cornflour and vinegar and beat on a gentle speed until combined
- Spoon the mixture onto the baking tray into a mound (see tip #4)
- Gently flatten the top and smooth the sides. It should be a cake shape and be about 3 – 4cm high
- Reduce the oven to 150C (300F) and bake the pavlova for 1 hour or until it changes to a pale cream colour and is crisp on the outside
- Remove from the oven and turn upside down to a serving plate while it is still warm (see tip #5)
- Once it has cooled, spread the top with whipped cream and top with fruit of your choice.
Here are some tips for making the perfect Pavlova:
1. To line the baking tray with wet brown paper, cut the brown paper down to size and then simply run it under a tap, ensuring both sides of the paper are completely soaked. Shake off the excess water and place the brown paper carefully on the greased baking tray. It will adhere to the melted butter that you have already spread on the tray. Use your hands to smooth out any kinks in the brown.
2. Have your eggs at room temperature. This is key. If you only follow one of these tips, make it this one. I usually take my eggs out of the fridge the night before and leave them on the kitchen counter overnight.
3. To test whether the sugar has dissolved, rub a small amount of the meringue mixture between your thumb and forefinger. If it feels grainy or gritty, then the sugar is not yet dissolved. I usually stop beating the mixture when I can only feel one or two grains of sugar between my fingers.
4. Use a metal spoon to spoon the mixture onto the baking tray. I have no idea of the science behind why a metal spoon works better than a wooden or plastic spoon, but for some reason, using a metal spoon keeps in the air in the mixture which is what you want.
5. Make sure you move the pavlova to the serving plate while it is still warm otherwise, if you wait until it has cooled, it may crack. I lift the pavlova up off the baking tray, carefully peel away the brown paper and then gently turn the pavlova upside down and place it on the serving plate. You DO want to put it on the plate upside down. This means that the crisp layer of meringue that was on top in the oven will be on the plate. If you don’t do this, the underside will be soft and sticky and when you serve your pavlova the bottom will be all stuck to the serving plate. Turning it upside down also means you have a nice flat surface for adding your cream and fruit.
6. One final tip, don’t store your pavlova in the fridge, instead, keep it in an airtight container. If you are serving this i warm weather and you’re concerned about the cream on top going off, then only add the cream and fruit just before serving.
I usually keep my pavlova pretty simple with strawberries and passionfruit pulp but this summer I might try something different like a chocolate covered pavlova or a triple layered one with nutella and berries. Mmmm, the possibilities!
If this is your first time visiting One Perfect Day – welcome! If you like what you have found, please join us on Facebook or follow us on Pinterest. We are always sharing new ideas to play, learn, create and explore.