How to make the perfect pavlova, a Kiwi Christmas classic! Once you master easy homemade pavlova, you will never buy one again! Covered in whipped cream and fresh summer berries it's the perfect dessert.
Well this is embarassing. Can you believe I have never made a pavlova before?! I have no idea why, because I looooove pavlova but I guess it's because my Granny or my mum always made them. So today, we tackle and win with easy homemade pavlova!
For some reason I had the idea in my head that pavlova was this totally technical and really scary thing to make. Um, it's not. Seriously. Not even a little bit. And they're so much fun to make! Really simple ingredients, simple method and cooking is a breeze. The hardest part about it is choosing how to decorate it! Which obviously, because it's summer and Christmas time, berries are the only option.
To make this process even less scary for you, let's break down the ingredients and the steps.
Pavlova ingredients
1. Egg whites - the key here is to use older eggs as they whip up better than fresher eggs. Also, make sure they are at room temperature.
2. Caster sugar - caster sugar is a lot finer than regular white sugar, so it dissolves quicker in the eggs. If you don't have caster sugar, whizz up regular sugar in the food processor until it is finer.
3. White vinegar - this helps to stabilise the whipped egg whites.
4. Cornflour - helps the pav hold it's shape when it's cooking.
5. Vanilla extract - this is optional, but I like adding it for flavour.
How to make the perfect pavlova
The method is super easy. Whisk the egg whites using an electric beater or stand mixer until they form peaks. Slowly add the sugar over a couple of minutes, continuing to whisk all the time. Once all of the sugar has been added, whisk for another 8 minutes on high speed. When this time is up, the mixture will form stiff peaks and will look thick and glossy. If you rub a little between your fingers you will only be able to feel the sugar granules slightly. Add the remaining ingredients and combine.
All that's left to do is spoon it onto a baking tray lined with baking paper and make pretty swirls with the spoon on the top and down the sides. If it's easier for you, you can mark a circle in pencil on the baking paper as a guide to how big to make the pav. I made my circle about 18cm but it does spread a little bit so if you have a plate you want it to sit on, make the circle a couple of centimeters smaller than the plate.
When it comes to baking, I like to bake it at 180°C for the first 5 minutes, then turn it down to 130°C for the last hour. The initial hotter temperature is what helps make the outside crisp. Once the timer goes off, turn off the oven but leave the pavlova in there until the oven has cooled completely. Then remove the pavlova. LOOK AT IT!!!! SO beautiful!
Top it with whipped cream, berry couli and as many summer berries as you can get your hands on. The pavlova will keep in an airtight container at room temperature for a couple of days undecorated if you want to make it in advance and decorate it on the day.
It's the perfect festive Christmas Day dessert.
Happy pavlova making!
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Easy Homemade Pavlova
Ingredients
- 6 egg whites
- Pinch of salt
- 1 ½ cups caster sugar
- 1 teaspoon white vinegar
- 2 teaspoon cornflour
- 1 teaspoon vanilla extract
- Topping:
- Whipped cream
- Fresh berries
- Berry couli 1 cup mixed berries cooked on the stove with 1 tablespoon sugar until thick
Instructions
- Prepare a baking tray with baking paper. If you have a certain sized plate you want to serve the pavlova on, trace a circle slightly smaller than the plate on the baking paper and use this as a guide when spooning the mixture on to the tray. Pre heat the oven to 180°C.
- Whisk the egg whites and salt using an electric beater or stand mixer until they form peaks. Slowly add the sugar over a couple of minutes, continuing to whisk all the time. Once all of the sugar has been added, whisk for another 8 minutes on high speed. When this time is up, the mixture will form stiff peaks and if you rub a little between your fingers you will only be able to feel the sugar granules slightly.
- Add the remaining ingredients and combine.
- Spoon the mixture onto the prepared baking tray. Use the spoon to make pretty swirls on the top and down the sides.
- Bake at 180°C for the first 5 minutes, then turn the oven down to 130°C and bake for a further 1 hour. Once the timer goes off, turn off the oven but leave the pavlova in there until the oven has cooled completely. Then remove the pavlova.
- To decorate, top with whipped cream, berry couli and summer berries or any other fruit you like.
- The pavlova will keep in an airtight container at room temperature for a couple of days undecorated if you want to make it in advance and decorate it on the day.
- Decorated pavlova is best served that day. You can keep it in the fridge overnight to keep the cream cool but the pavlova may start to look a little messy.
Mandy says
Yum!!
Janet McLarin says
If l leave out the cornflour will it be slightly chewy inside rather than hard and dry like store bought merangs ? (Spelling ?)
Ann says
Hi Laura
Im going to make this Pav for Christmas
It looks amazing Your decoration of it looks great too!
Did you mix some of the berry coulis into some of the cream?
Thanks
Ann
Laura says
I think I just swirled it on top but it would be lovely mixed into the cream!
Reggie says
made this pavlova cake for Easter, it was delicious!
Natalie says
Just made 1 yesterday and it was perfect when I turned the oven off after 1 hour. When it was cool to open door it was dark in color and many cracks. I don’t know what I did wrong. Any ideas?
Laura says
I wouldn't worry about the cracks, mine usually cracks too! But it shouldn't be dark. Ovens can run at slightly different temperatures so I would make sure you were using regular bake not fan bake first, and if the settings were exactly as the recipe states then you might want to reduce cook time slightly before turning the oven off - I would aim for 50 minutes rather than 1 hour and see how that looks!
Bear says
First Pav recipe made with the ‘extras’, salt, vinegar and cornstarch for me, I’ve been scared to attempt a more difficult one as I’ve failed miserably in the past. This recipe is the closest to perfect pav I’ve ever made. Yes it cracked and there was a minor collapse, very normal things to happen. The shell was light and crisp, the inside fluffy and there was a hollow sound when tapped. The family loved it, managed to tuck a couple of pieces aside for breakfast and it was just as good this morning as yesterday. Way better than store bought, this one will be my go-to recipe from now on. Thank you.
Aileen Evans says
My oven only goes to 170 degrees. Is cooking time reduced?
Laura says
Yes I would reduce the cooking time by about 10 minutes and see how that goes.
Inta says
Delicious dessert and looks so impressive! Making it for Easter to fill with cream, raspberries and mini choc eggs! Thank you!
Sandy says
I agree it looks devine and the recipe was so easy to follow. Mine is cooking and I hope it turns out so well. Sorry for that comment you received but so impressed with your grace.
Fe says
Great recipe! Easy and not overly detailed instructions. Worked first time, melts in your mouth with a light crust and slight chew hehe. Perfect. Will definitely be using again. Thank you 🙂
Dayna says
I've made this several times. My Family loves it. Thank you!
Lola says
Some people are just plain rude! Just saying but it is rare when a pavlova is not cracked!! I think your pavlova looks perfect and I will be baking this for sure!! Great job!
richard says
I was thinking if i buy white vinegar what else could i use it for apart from pavalova.So i looked up online the 10 uses for white vinegar and they were all for cleaning around the house.Does it really need white vinegar?
Laura says
Hi Richard. The vinegar is to help stabilise the meringue. If you don't want to buy vinegar just for this you can use 1 teaspoon lemon juice (same quantity) or 1/2 teaspoon cream of tartar instead. But if you do buy vinegar, I use it in salad dressings and for pickles etc a lot too, or for making buttermilk for other recipes.
Barb says
We cut the sugar down by half as we dont like a traditionally sweet pav... other than that the recipe is perfect and super easy to do
Linda Griffith says
I have recently moved to a higher altitude and haven’t adjusted my cooking yet. I followed the recipe exactly and did not think about cooking it longer. It was pretty but sticky. I have to remember to add cooking time.
Chante says
I love this recipe. I’ve made it a few times. Could I add poppy seeds and lemon zest to it to make a flavoured pavlova?
Laura says
Hi Chante, yes absolutely!! Laura
Dania says
can I use cornstarch instead of cornflour?
Laura says
Hi Dania, cornflour is what we call cornstarch in NZ so yes! Laura
Anne says
A chef knows the Pavlova cake should not be cracked... this is far from perfect. But I like the attempt! Definitely looks delicious
Laura says
Hi Anne! It's definitely far from perfect but we aim for delicious rather than perfection around here - and this one sure delivers in terms of taste 🙂 Laura
NA says
I love your polite response to an impolite comment. Well done Laura, your Pavlova looks perfect to me!
Cate says
Pavlova's are meant to be cracked, what are they talking about! I'm going to make this for xmas this year 🙂
Mel McDoanagh says
Another simple and delicious recipe Laura… i love how you make everything straightforward and easy to follow…why over complicate right? You are my GO TO Guru when i need a recipe
Have a wonderful Chriatmas 🎅🏻