This easy Pavlova recipe really is the BEST! All you need to make this recipe is FIVE simple ingredients for the Pavlova itself and then you can add your favourite fruits and berries or chocolate to the top of to decorate. The Pavlova itself can be made a few days ahead of time (making it a great dessert to serve if you are entertaining) and once decorated it is best enjoyed with 3 – 4 days. Both regular and Thermomix instructions included.
Why you will love this Pavlova Recipe:
My Nan is a bit of a Pav Queen, and I have been making this recipe for almost twenty years now and it really is no fail. You will also love this recipe as:
- It can be doubled or halved depending on how many people you are serving.
- The perfect summer dessert and you can top it with your favourite summer fruits and berries.
- You can make this Pavlova a few days in advance
- Few ingredients, you just need five ingredients to put this Pavlova recipe together.
Ingredients:
To make the Pavlova itself, you will need:
- Egg Whites – it is REALLY important that you bring these to room temperature before starting the recipe.
- Caster Sugar (superfine sugar)
- Brown Vinegar
- Cream of Tartar
- Salt
How to make the BEST Pavlova Recipe:
- In a CLEAN and DRY mixing bowl, mix the egg whites, salt and cream of tartar until soft peaks form.
- Mix through the remaining ingredients, adding half at a time until combined.
- Carefully transfer to a baking tray and place into a preheated oven.
- Allow the Pavlova to cool completely before transferring to a serving plate.
- Turn the Pavlova upside down to work with the flat surface to decorate.
Tips for Making this Easy Pavlova Recipe:
- It’s important to clean your mixing bowl/beaters before whipping the egg whites. If there is any leftover residue from previous bakes in/on your equipment, your egg whites will not whip properly.
- Having your eggs at room temperature will also help your egg whites whip together nice and fluffy.
- You will have some cracks on the sides/top of your cooked Pavlova – this is normal!
- You can make your pavlova base up to a week in advance. To store, cover with foil and place in a cool, dark place – eg the pantry, until needed.
- This recipe can also be halved to make a smaller pavlova, the cooking time will need to be reduced to 45 minutes, or until the pavlova is beginning to turn golden on top.
Pavlova Decorating Tips:
- If your Pavlova has some cracks on top (which is completely NORMAL) when transferring it from your baking tray to serving plate, carefully turn it over so that the flat base is on top.
- Once decorated, store the pavlova in the fridge until needed. It will keep well for up to 4 days.
- You can use any type of fruits or berries to decorate your pavlova.
- This recipe can also be halved to make a smaller pavlova, the cooking time will need to be reduced to 45 minutes, or until the pavlova is beginning to turn golden on top.
How to Make Mini Pavlova’s Using this Recipe:
You can use this exact recipe to make 12 Mini Pavlovas. All you need to do is:
- Divide the meringue mixture into 12 equal portions (you will need to use two baking trays)
- Reduce the cooking time to 30 minutes and then allow the Mini Pavlovas to cool in the oven with the door slightly ajar. This will take 2 – 3 hours.
