Classic Pavlova

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!

Tips Include

• 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

Topping Suggestions

• Freshly whipped cream

• Mascarpone

• Berries

• Mango

• Kiwifruit

• Raspberry sauce

• Passionfruit pulp

• Chocolate ganache

And the list goes on!

Method

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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