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    Home » In the kitchen » Christmas » Easy Homemade Pavlova

    Easy Homemade Pavlova

    Published: Dec 20, 2016 · Modified: Dec 19, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    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.

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    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.

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    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!

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    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!

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    [mc4wp_form]

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert | thekiwicountrygirl.com

    Easy Homemade Pavlova

    A Kiwi Christmas classic - this easy homemade pavlova will make you never want to buy one again! Covered in fresh summer berries it's the perfect dessert.
    5 from 18 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8 -10 servings
    Author: Laura

    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.
    Nutrition Facts
    Easy Homemade Pavlova
    Amount per Serving
    Calories
    160
    % Daily Value*
    Sodium
     
    37
    mg
    2
    %
    Potassium
     
    36
    mg
    1
    %
    Carbohydrates
     
    38
    g
    13
    %
    Sugar
     
    37
    g
    41
    %
    Protein
     
    2
    g
    4
    %
    Calcium
     
    2
    mg
    0
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

     

    « Christmas Fruit Mince Pies
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    Reader Interactions

    Comments

    1. Inta says

      March 30, 2024 at 5:17 am

      5 stars
      Delicious dessert and looks so impressive! Making it for Easter to fill with cream, raspberries and mini choc eggs! Thank you!

      Reply
    2. Sandy says

      February 12, 2024 at 11:38 am

      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.

      Reply
    3. Fe says

      November 11, 2023 at 7:06 pm

      5 stars
      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 🙂

      Reply
    4. Dayna says

      November 04, 2023 at 8:26 pm

      5 stars
      I've made this several times. My Family loves it. Thank you!

      Reply
    5. Lola says

      November 26, 2022 at 12:27 pm

      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!

      Reply
    6. richard says

      June 05, 2022 at 8:35 pm

      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?

      Reply
      • Laura says

        June 14, 2022 at 10:34 am

        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.

        Reply
    7. Barb says

      December 24, 2021 at 12:43 pm

      5 stars
      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

      Reply
    8. Linda Griffith says

      January 14, 2021 at 1:11 pm

      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.

      Reply
    9. Chante says

      July 04, 2020 at 5:58 pm

      5 stars
      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?

      Reply
      • Laura says

        August 16, 2020 at 11:40 am

        Hi Chante, yes absolutely!! Laura

        Reply
    10. Dania says

      July 04, 2020 at 10:17 am

      can I use cornstarch instead of cornflour?

      Reply
      • Laura says

        July 13, 2020 at 3:55 pm

        Hi Dania, cornflour is what we call cornstarch in NZ so yes! Laura

        Reply
    11. Anne says

      May 05, 2020 at 2:50 am

      A chef knows the Pavlova cake should not be cracked... this is far from perfect. But I like the attempt! Definitely looks delicious

      Reply
      • Laura says

        May 05, 2020 at 7:46 pm

        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

        Reply
        • NA says

          May 29, 2022 at 6:55 am

          5 stars
          I love your polite response to an impolite comment. Well done Laura, your Pavlova looks perfect to me!

        • Cate says

          November 20, 2022 at 6:55 pm

          5 stars
          Pavlova's are meant to be cracked, what are they talking about! I'm going to make this for xmas this year 🙂

    5 from 18 votes (11 ratings without comment)

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