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Traditional Pavlova

2023-07-12

By Australian Classics

Australian Cuisine

Dessert

Perfect Pavlova Every Time: How to Make Meringue in a Slow Cooker, Instant Pot, or Air Fryer

Slow Cooker Meringue: Achieve a Perfectly Crispy Pavlova with a Marshmallowy Center

Use the slow cooker’s "Keep Warm" function to gently dry out the meringue after beating it. Shape the meringue on parchment paper and place it in the slow cooker for about 2 hours, allowing it to crisp up without burning. The result is a tender, marshmallowy center with a crisp outer shell.

Instant Pot Meringue: Quick and Easy Pavlova with a Soft, Airy Texture

Use the "Yogurt" setting in the Instant Pot to make a smooth meringue base. Once prepared, spoon the mixture onto parchment paper and use the "Saute" function with the lid off to dry and crisp the meringue for about 20-30 minutes, creating a soft and airy pavlova.

Air Fryer Pavlova: Crispy Meringue with a Perfectly Soft Center in 30 Minutes

Preheat the air fryer to 280°F and carefully place your meringue on parchment paper in the basket. Air fry for 20-25 minutes until the pavlova forms a crispy exterior. Check frequently to prevent over-browning. Once done, top with whipped cream and fresh fruit for the perfect pavlova.

Tips and Suggestions on Pavlova

Beating the egg whites

The first step to making a successful Pavlova is to beat the egg whites until stiff peaks form. Any leftover fat in the bowl can prevent the whites from puffing up, so make sure to use a clean and dry bowl and beaters.

Sugar incorporation

Gradually add sugar to the egg whites while continuously beating. Adding the sugar too quickly or all at once can cause the mixture to deflate or collapse.

Cornstarch and vinegar

Adding a small amount of cornstarch and vinegar to the mixture helps to stabilize the egg whites resulting in a crispy outer shell. Ensure that the cornstarch is thoroughly mixed in to avoid any lumps.

Baking temperature and time

Baking Pavlova at a high temperature (around 300°F) initially and then reducing to a lower temperature (around 200°F) will help it to cook through without browning or cracking. Avoid over-baking, as this can also result in cracking, sift through our piece of content Top Picks for Precision Cooking.

Cooling and storage

After baking, it's important to let the Pavlova cool completely in the oven with the door slightly ajar to prevent cracking. Store it in an airtight container in a cool, dry place or in the fridge if it's very humid.

Classic Pavlova Recipe

Ingredients

  • 4 egg whites, at room temperature
  • 1 cup superfine sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • Assorted fresh fruits (kiwi, strawberries, passion fruit, etc.)

Instructions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
  3. Add the sugar gradually, beating well after each addition, until the mixture is stiff and glossy.
  4. Fold in the vinegar, cornstarch, and vanilla extract.
  5. Spoon the mixture onto a baking sheet lined with parchment paper, forming a 9-inch circle.
  6. Use a spoon to create a well in the center, leaving a 1-inch border around the edge.
  7. Bake for 1-1/2 hours, or until the outside is crisp and the inside is still soft.
  8. Allow the pavlova to cool completely before removing it from the baking sheet.
  9. In a separate bowl, whip the heavy cream until stiff peaks form.
  10. Spoon the whipped cream into the well in the pavlova.
  11. Top with assorted fresh fruits, and serve immediately.

Cooking Time

Preparation Time 30 min

Cook Time 1 hr 30 min

Total time 2 hr

Nutrition Facts

  • Calories: 214
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Carbohydrates: 32 g
  • Fiber: 0 g
  • Sugar: 31 g
  • Protein: 2 g

Variations for Pavlova

Tropical Pavlova

This version is made with a crisp meringue base topped with luscious whipped cream and a vibrant assortment of tropical fruits like mango, passionfruit, and kiwi.

Tropical pavlova

Salted Caramel Pavlova

This version is made with a crunchy meringue shell, filled with velvety whipped cream, and drizzled with rich salted caramel for an indulgent twist.

Rochelle Humes' Salted Caramel Pavlova

Pistachio Pavlova

This version is made with a delicate meringue infused with crushed pistachios, topped with silky whipped cream and sprinkled with more pistachio bits.

Pistachio Pavlova

Pavlova with Mango

This version is made with a light meringue base, topped with luscious whipped cream and crowned with ripe, juicy mango slices for a tropical delight.

Aussie Mango & Coconut Pavlova

Chocolate Pavlova

This version is made with rich cocoa powder blended into the meringue, topped with velvety chocolate ganache and whipped cream for a decadent treat.

Chocolate Pavlova

Poached Pear Pavlova

This version is made with tender poached pears nestled atop a crisp meringue, complemented by smooth whipped cream and a hint of vanilla.

Raspberry Poached Pear Pavlova

Pavlova Recipe Review

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