Pavlova is one of those amazing and delicious desserts that seems more simple than it can be. I have made many that are completely dried out, golden brown, and leaking sugar. One of the most important things for to help ensure perfect pavlovas is to whip the meringue until completely smooth and the sugar is dissolved. The easiest way to text this is to rub some of the meringue between your fingers, if you can still feel a little bit of sugar grit, keep mixing it. For this recipe you will need a stand mixer and to beat the meringue on high for about 10 minutes. Beating in the cornstarch, vanilla, and vinegar wont deflate the meringue as it is extremely stable with the amount of sugar to egg whites and I find that it is easier and a bit more delicate than trying to mix it in by hand. Hopefully with these few tricks, the right equipment, and this recipe you too can make this light and airy dessert. This is my go to pavlova recipe and has been served at several of the restaurants I have worked at. It’s always a hit and I highly recommend trying it!
Pavlova
Makes 12 individual pavlova
200g Egg whites
250g Sugar
2 tsp white vinegar
1 tsp vanilla
1 tsp cornstarch
Chantilly Cream
500ml whipping cream
50g icing sugar
¼ tsp vanilla extract
Macerated Berries
600g Fresh Berries
50g sugar
2 tsp orange liqueur
Pavlova
Preheat the oven to 250 degrees fahrenheit
Place the egg whites in the bowl of the mixer
Beat the egg whites in a mixer
Once they are foamy you can start adding the sugar slowly
Once all of the sugar is beaten in continue beating for about 10 mins, until the sugar is completely dissolved and the meringue is smooth to the touch
Mix the vinegar, vanilla, and cornstarch together, add to the meringue once the sugar is dissolved and beat in for another minute or so or until it is well incorporated
Line 2 baking sheets with parchment paper
Using an ice cream or cookie scoop, scoop the pavlova batter into 12 equal mounds
Using a smaller scoop or a spoon, create a divot in the centre of each mound to collect the toppings
Place in the oven and bake for 35 to 40 mins.
The pavlovas should be firm and dry to the touch
Turn the oven off and let dry out for an additional hour
Chantilly Cream
Place the whipping cream into the bowl of a mixer or a bowl and beat until it starts to thicken
Add icing sugar and vanilla and continue beating until soft peaks are formed
Macerated Berries
Cut the any large berries in quarters or halves depending on the size, you’re wanting easily bite sized pieces
Place the berries in a bowl and add the sugar and liqueur
Mix to combine
Let sit a minimum of 30 minutes, stirring occasionally or over night
Assembly
Place the pavlova on plates or a platter
Place the chantilly cream on top of the pavlova, dividing the chantilly cream equally between all of the pavlova
Top with the macerated berries
Decorate with fresh mint leaves if you wish
Serve immediately
The meringues will keep in the fridge in an airtight container for up to 2 days or in the freezer for up to 2 months