Although finicky at times, it’s one of my fave desserts, so today I’ll be sharing my top tips to help you navigate the common mistakes people encounter when making this beauty!
Eggs must be room temperature
Sugar must be added slowly. I recommend adding one tbsp at a time
Your bowl must be squeaky clean to achieve stiff peaks
Ensure your electric mixer is set at high speed
You’ll know you’ve achieved stiff peaks when you can turn your bowl upside down and the contents don't spill out
Ensure your pavlova cools down slowly to avoid collapsing
You’ll know your pav is perfectly cooked when it is pale in colour and looks dry, but if you insert a skewer inside it should come out with a thick sticky, marshmallow-like consistency
OK, now it’s time for you give it a go!
Traditional Pav Ingredients
4 egg whites
3/4 cup caster sugar
1 tsp lemon juice
1/2 tsp vanilla essence
Freshly whipped cream
And the list goes on!
Step 1. Preheat oven to 150C. Line an oven tray with baking paper.
In a large bowl, beat egg whites until soft peaks form
Step 2. Gradually add sugar, one tbsp at a time, beating until sugar dissolves
Step 3. Add lemon juice, vanilla and beat well until stiff peaks form
Step 4. Dollop mixture on tray to form your desired shape. The above wreath is roughly 20cms in diameter
Step 5. Bake for 20 mins then reduce heat to 120°C and bake for an additional 45mins. Turn off oven and allow pavlova to cool with the oven door slightly open
Step 6. Once the pavlova is completely cool it’s time for you to add your toppings of choice
Hope this helps you nail your next pavlova!
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