Easiest Pavlova

A classic Aussie dessert this Pavlova has a crisp meringue outer layer and a delightfully fluffy inside. While my approach may not follow tradition, it certainly is a time saving cheats hack! Once you give it a try, I doubt you’ll turn back to traditional methods!

This Pavlova recipe breaks away from the usual method. Forget adding caster sugar ‘1 tablespoon at a time’ into the egg whites—who’s got time for that?

I throw ALL the sugar into the bowl after beating the egg whites until soft peaks form. You can even used chilled egg whites for this. Another NO NO in the pavlova world.

We then let the mixture whirl away for a solid 12-15 minutes on medium-high speed (I use speed 8 on my Kitchenaid stand mixer) until it turns smooth and glossy. Thank goodness for stand mixers—because let’s be honest, who wants to whisk by hand?

A sprinkle of vinegar and cornflour, another quick mix, and you’re good to go. This is the best and easiest Pavlova without all the fuss!

When making Pavlova, you can adjust the number of eggs to your liking (within reason). The rule of thumb is 1/4 cup of caster sugar PER egg white. So, if you have 3 eggs, use 3/4 cup of caster sugar; if you have 5 eggs, go for 1 1/4 cups of caster sugar—simple as that. Just tweak the vinegar and cornflour accordingly.

While some might think Pavlova is a tricky dessert, resorting to store-bought ones that don’t come close to the homemade version, the truth is, Pavlova is one of the easiest desserts you can whip up. It’s cost-effective, can be made in advance (actually, its best to make in advance), and, with its dump-and-beat simplicity, everyone will love you for preparing one from scratch. Trust me, homemade Pavlova beats the supermarket version any day!

Expert tips

1. Use Large Eggs: When making your Pavlova, opt for large-size eggs, preferably supermarket ones that are at least one week old or more. If using fresh eggs from your own hens, make sure they’re at least 5-7 days old.
2. No Yolk: During the egg separation process, be meticulous—DO NOT ALLOW ANY EGG YOLK into the whites. Trust me, it won’t work. If it happens, use one of the eggshells to fish it out, ensuring not a dot remains.
3. Clean Utensils & Bowls: Ensure that your mixing bowl and wire beaters are impeccably clean.
4. Beat Until Sugar is Fully Dissolved: Beat the mixture until all the sugar granules have completely dissolved. This is why we beat for 12-15 minutes, but the time may vary depending on your stand mixer.
5. Scrape Down The Sides of Your Bowl: If using hand held electric beaters, remember to scrape down the sides of the bowl occasionally to ensure all sugar granules are dissolved.
6. Don’t Muck Around: Once you’ve shaped the meringue on the tray, resist the temptation to keep playing with it—get it into the oven as soon as possible.
7. Bake Till Crisp: Bake until the meringue is fully dried out and crisp to the touch.
8. Allow To Cool In The Oven: Allow the Pavlova to cool gradually in the oven with the door slightly ajar; it doesn’t completely prevent cracking, but it does help minimise it.

Making in advance

Making a Pavlova ahead of time is a great idea; you can prepare it up to 1 day in advance.

Store it in an airtight container at room temperature, or you can place it in a cold oven. If using the oven storage method, remember to attach a note to the oven door to prevent accidental turning on, as that could lead to a disaster.

Avoid storing the Pavlova in the fridge, as it will go soft. Refrigeration should only be considered if there are any leftovers after serving.

When it comes to dressing your Pavlova, do it just before serving. The cream and toppings can cause it to soften, and we certainly want to avoid a soft Pav!

Serving suggestions

1. Whipped Cream: A classic choice, a generous dollop of freshly whipped cream adds richness to the light and airy Pavlova.
2. Fresh Berries: Top with an assortment of fresh berries such as strawberries, blueberries, raspberries, or a mix of your favourites.
3. Passion Fruit: Drizzle passion fruit pulp over for a burst of tropical flavour.
4. Kiwi Slices: Add a tangy twist by decorating with slices of kiwi fruit.
5. Mango or Pineapple Chunks: For a taste of the tropics, consider adding chunks of ripe mango or pineapple.
6. Toasted Coconut: Sprinkle toasted coconut flakes over the whipped cream for a subtle nutty flavour and added texture.
7. Chocolate Shavings: Grate or shave dark or white chocolate over for a touch of indulgence.
8. Caramel Sauce: Drizzle a luscious caramel sauce over the Pavlova for a sweet and gooey addition.
9. Chopped Nuts: Garnish with chopped nuts like almonds, pistachios, or hazelnuts for a delightful crunch.
10. Lemon or Lime Zest: Grate fresh lemon or lime zest over the Pavlova to add a zesty and aromatic element.
11. Edible Flowers: For an elegant touch, decorate with edible flowers such as pansies or violets.
12. Mint Leaves: A few fresh mint leaves can provide a refreshing finish and a pop of colour.

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