Family favourite- the pavlova. The classic Aussie Pavlova! I’m not letting those sneaky New Zealanders steal the ownership of Pav…it’s totally Aussie.
My mum’s secret pavlova recipe
Why is it so awesome?
- FOOLPROOF- if you follow my steps, you literally CANNOT mess it up
- gluten free- makes it easier to cater for everyone
- make in advance- the pavlova shell can be made up to 3 days before it’s needed
- transportable- I took this cross sydney for a party- undressed (the pavlova) and it made it
- versatile- choose your topping
Top tips for the perfect pavlova
- Super clean mixer bowl– rinse it, wash it, wipe it down with vinegar make sure it’s super dry
- Take your time– good things come to those who wait, don’t rush through the steps, it is much better to make sure that everything is perfect
- Crack open the oven door- after cooking, leave the pavlova in the oven with the oven off for at least an hour to avoid shocking the meringue and making it crack
- Don’t dress it until just before serving! Or the filling will make the meringue soggy!
Crispy, yet marshmallowy
I love my pavlova crispy and slightly squidgy on the inside. That’s how it is meant to be. I make the meringue at least the day before we are going to be eating it and dress immediately before serving.
Now here’s a secret: I dropped this pavlova getting it onto the plate! I carried it 56 minutes in the car over countless speed humps, around bends and through roundabouts and literally managed to drop it getting it onto the plate minutes before this photo.
Steps for the perfect pavlova:
Crack the egg whites into the super clean bowl, ensuring that abosultely no yellow ends up in there. I actually crack into a glass and then pour into the bowl.
Turn your mixer up as high as it will go and whisk those whites! This step can take a good ten minutes!
Add the sugar on tbsp at a time, keeping the mixer going the whole time.
Keep whipping! You need to achieve stiff peaks!
Keep it whipping and add in the vanilla, vinegar and cornflour.
When you have stiff peaks (watch the video or check out the photos to see what they look like!). Remove from the bowl and spread onto a circle of baking paper and pop into a preheated 120 degrees celsius oven for one hour. DO NOT OPEN THE OVEN. After one hour, turn off the oven and leave the door open for one hour.
What should I top my pavlova with?
- We love whipped cream and then whatever fruit is in season
- It is also yummy filled with lemon curd as the tang really works with the meringue
- For a change you can fill it with chocolate custard or vanilla custard
Other pavlova options:
The best way to make this more convenient is to make the meringue in advance and store it- undressed until needed.
You want to store the pavlova an airtight container in a coolish environment- think your pantry, for me it’s the laundry- because it’s downstairs! Don’t put it in the fridge.
Classic Aussie Pavlova
- 5 egg whites
- 70 grams of caster sugar per egg white so 350 grams of caster sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 teaspoon cornflour
- Preheat oven to 120 degrees celsius.
- Prep a piece of baking paper by placing a dinner plate on it and tracing around it. Flip the paper over. Put it on a baking tray.
- Whip the egg whites in an electric mixer until thick.
- Add the sugar a tablespoon at a time, ensuring to whip it in completely before adding the next.
- Add the cornflour, vinegar and vanilla and continue to whip for a further 5 minutes.
- At this stage the mixture should hold stiff peaks and be able to be turned upside in the bowl, if it can’t, whip it for a few minutes more.
- Fill in the centre of the circle on the baking paper then move to the outer edges, trying to create a crown. Lift up the peaks with a fork to make them high.
- Bake at 120 degrees for 1 hour then allow to cool in the oven with the door ajar for another hour.
- Dress just before serving.