The Perfect Pavlova Recipe.   (2024)

FAQs

Why isn t my pavlova fluffy? ›

Another tip from Manning: make sure the egg whites have been whisked to soft peaks before you start adding sugar. “If you add the sugar too soon, before the protein molecules in the egg whites have had time to unfold properly, you won't get the well-aerated foam structure you need for a thick and stable meringue.”

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.

Use the freshest eggs possible. Fresh eggs create a better foam than older eggs. They're more acidic, which allows proteins to knit together tightly making a more stable foam. Frozen (and defrosted) egg whites are a good option too, as long as they were frozen while fresh.

Bake in the middle of the oven for an hour then turn the oven off and let it cool completely before removing. Removing too soon will crack the pavlova. It's best to make the pavlova the night before and allow to cool in the oven over night.

Use fresh egg whites. Old egg whites tend to collapse when other ingredients are folded in, and they don't rise well in the oven. Use eggs at room temperature. Cold egg whites tend to reduce meringue volume.

Mix well but don't over mix and risk deflating the meringue. Form and bake meringue: Dab a bit of meringue on four corners to “glue” undersides of the parchment to baking sheets to prevent lifting when you form the pavlova.

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.

Our answer. Nigella's pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour (cornstarch) in the meringue. The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

Pavlovas are best made the day before eating, so if it's a wet or humid Christmas Eve, have a back-up dessert.

Can you use cream of tartar instead of cornflour in pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell. Adding cornflour has the same result, but ruins the pav by making it floury.

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. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

If you over-bake it, the meringue will collapse on itself. It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking.

Unfortunately in a humid environment the meringue may not dry out fully, and even if it dries in the oven it will start to absorb moisture from the air as soon as it comes out of the oven. This would give a slightly sticky crust and a very soft centre.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

If you add the sugar too slowly, the meringue mixture will become too fluffy and the texture of the pavlova will end up being too aerated.

If you over-bake it, the meringue will collapse on itself. It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking.