The Perfect Pavlova Recipe.   (2024)

FAQs

Is it best to make pavlova the day before? ›

Pavlovas are best made the day before eating, so if it's a wet or humid Christmas Eve, have a back-up dessert. You'll need bowls. Many bowls. And they need to be very dry, and very clean.

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Add in a teaspoon of maize starch to help stabilize the foam. Cracks & any bits of the pav that are weeping can be covered up with cream, fruit or fruit puree. If you think it really is a disaster break the pav into large chunks & turn it into Eton Mess.

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

My pavlova is cracked

Basically, cracks are either a result of the air trapped inside the meringue inflating OR deflating. It goes both ways! The cracking can happen during baking as a result of a few things - air pockets expanding too quickly during the bake, forcing its way through the crust.

The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse. Whisk the egg whites until they reach peaks where the tip just flops over, then beat in the sugar a spoonful at a time.

A Note on Corn Starch

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

How to tell if pavlova is done? ›

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.

Pavlova: Pavlova is a meringue-based dessert that is made with a crispy outer layer and a soft, marshmallow-like center. It is often topped with fruit and whipped cream. Dacquoise: Dacquoise is a French dessert that is made from layers of meringue and whipped cream, often with a flavor such as chocolate or nuts.

How to store your Pavlova. Pavlovas are best eaten within 24 hours of baking and soon after they are decorated. You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container.

Decorate your pavlova just before serving. It will hold for 20-30 minutes before softening and losing some of its crisp texture.

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.

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.