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Authentic Pavlova Recipe New Zealand, Australia and Oceania
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Most commonly served in Australia and New Zealand as a part of Christmas dinner and for other festive occasions, pavlova — or the pav, as they tend to call it — requires simple yet fresh and quality ingredients and some skill for its preparation. The base of a pavlova is made with egg whites, caster sugar, cornflour, lemon juice, or other acids (such as vinegar or tartaric acid), and vanilla extract, which are mixed until peaks are formed. It is then baked at a low temperature to become crunchy on the outside and marshmallow-like on the inside and carefully cooled in a turned-off oven, with the door ajar. It is essential that the base of a pavlova does not get in touch with cool air at this point since that may cause it to drop. The dried and cooled base is covered with whipped cream and sliced fruit — the usual combination includes strawberries, bananas, kiwis, and passion fruit.
Cooking tips
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eggs
For pavlova to succeed, it is essential to have fresh eggs. Since only the egg whites are used, you can freeze the yolks or use them for another dish. Alternative vegan versions suggest you can replace the egg whites with water from canned chickpeas. -
sugar
Most recipes prefer superfine sugar, as it will not fall heavily on the mixed egg whites. -
cream
A classic, full-fat cream is best to use for pavlova because light versions might not set properly. Since the meringue is sweet enough, it is not recommended to add sugar to the cream. -
fruit
Choose ripe, fresh fruit and make sure it is dry before you place it on top of pavlova. -
technique
When preparing the meringue base for pavlova, the most important thing is not to let a single drop of egg yolk get into the egg whites, since you will not be able to reach the desired consistency. When adding sugar to the egg whites, it is advised to do it spoon by spoon and combining it gently, so the air does not get out. It is necessary to use the greased paper when baking the meringue. You can ... Read more
Recipe variations
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Classic Pavlova
Ready in 6hThe following is one of the oldest published recipes for pavlova. It dates from 1935 and was published in the Tasmanian newspaper Advocate. Unlike contemporary recipes that call for lemon juice, vinegar is used here instead but with the same intention — to prevent the meringue from getting a yellowish hue. This version is envisioned to resemble a sandwich — the cream and fruit are placed between two crunchy meringue layers. Additionally, the recipe gives the option of enriching the inside of a pavlova with a marshmallow filling.
Classic Pavlova
PREP 15min
COOK 45min
RESTING 5h
READY IN 6h
The following is one of the oldest published recipes for pavlova. It dates from 1935 and was published in the Tasmanian newspaper Advocate. Unlike contemporary recipes that call for lemon juice, vinegar is used here instead but with the same intention — to prevent the meringue from getting a yellowish hue. This version is envisioned to resemble a sandwich — the cream and fruit are placed between two crunchy meringue layers. Additionally, the recipe gives the option of enriching the inside of a pavlova with a marshmallow filling.
Ingredients
Classic Pavlova
6 egg whites
10 tbsp sugar
2 tsp vinegar
1 tsp vanilla essence
whipped cream flavored with few drops of vanilla
fresh fruit (peaches, strawberries, lemon, passion fruit), finely chopped
OPTIONAL - MARSHMALLOW FILLING
1 lb (450g) granulated sugar
1 ½ cups (360 ml) of water
1 oz (30g) powdered gelatine
½ tsp tartaric acid
2 egg whites
vanilla essence
Preparation
1
Classic Pavlova
Step 1/3
Beat the egg whites very stiff, then gently add sugar, vinegar, and vanilla essence. Line two shallow sandwich tins with greased paper and place half of the mixture into each. Smooth out the top of each and sprinkle some fine sugar on top. Leave it to rest for two minutes, place in a moderate oven (remark: later versions suggest 250 to 300°F/120 to 150°C, but this version does not state the exact temperature), and bake lightly, so it remains white.
Step 2/3
When cooled, cover the first base with a thick layer of whipped cream flavored with a few drops of vanilla extract. Sprinkle with finely chopped fresh fruit and/or additional filling such as marshmallow or passion fruit. Cover with another layer of whipped cream, and gently place the second base on top. Decorate as desired.
Step 3/3
Optionally, you can enrich the inner layer with marshmallow filling. To prepare the filling, soak the gelatine in ½ cup (120 ml) of water, and boil the sugar and the rest of the water (1 cup/240 ml). The consistency is right when the mixture forms a soft ball when dropped in cold water. Add the gelatine and the acid and boil for a few minutes. Cool the mixture down, and meanwhile, beat the egg whites with the vanilla essence. Add the egg white mixture to the gelatine and beat again. Pour into a sandwich tin and place on pavlova when fully set.
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