My Best Pavlova Recipe
This is my recipe that I use for making in my opinion the best pavlova ever!
The light pillowy inner with its cracking shell exterior will leave you wanting more than just the one slice! The great thing about pavlova is it can hide a multitude of mistakes. No need to worry, when it can be hidden with lashings of whipped cream.
This is another Kiwi vs Aussie recipe favourite, where we dual it out on who came up with it first. Legend has it that in fact New Zealand was the first to make this delicious dessert in honor of the visiting Russian ballerina Anna Pavlova, who visited both countries almost 100 years ago in 1927.
In fact, it wasn’t until the 1940s that the recipe was first found in Australian cookbooks.
I have been making this family favourite dessert from my early 20’s (I’m 51). You can either make it in a round shape or in a wreath shape which is my favourite way to present it.
The secret to my success is the double layers! Yes, you read that correctly DOUBLE layers. Traditional pavlova is just one layer with whipped cream on top and usually served with thin slices of kiwi fruit and flake scattered over the top. However, you can top this dessert however you please! I’ve even seen a chocolate pavlova before!
I decided many years ago to use the double layer method as it gives the middle a nice crunch and with the extra layer of whipped cream in the middle, makes the already delicious dessert more decadent and irresistible.
Other Links and Recipes
I use this recipe in my three course Christmas Meal. I have a video on it so you can watch it for tips if you like Three Course Christmas part one
I also show you how to make a wreath Pavlova step by step in this video Pavlova a Traditional New Zealand Dessert
Try using the my homemade vanilla in this pavlova
Sensational Lemon Curd Pavlova
Equipment
- Stand Mixer
- or Hand Mixer
Ingredients
- 8 egg whites
- 1.5 cups castor sugar any fine type of sugar
- 2 tbsp corn flour
- 2 tsp vanilla essence
- 2 tsp white vinegar
To Serve
- whipped cream
- fresh strawberries sliced
- 1 serve of Lemon Curd See post for the link to my easy recipe
Instructions
- In a bowl of your stand mixer, whip the egg whites until soft peaks form. Make sure the bowl is super clean.
- As the peaks begin to form, add a tablespoon of castor sugar at a time to the egg whites. I count to ten then add the next tablespoon.
- Once all the sugar has been added you should have a glossy stiff mixture that will stay in place. (I dare you to try the bowl over the head method to test).
- Add the remaining ingredients to the bowl and whip for a couple of minutes until incorporated.
- Preheat oven to 180℃ Fan Bake.
- Line two trays with baking paper. Make some circle shapes on three pieces of baking paper. the measurements are 25 cm, 20 cm, and 12 cm (see video for tips).Divide all the mixture into the 3 circles
- Place the trays into the oven and turn down to the temperate to 100℃ Bake.
- Bake for 1 to 1.5 hours until the outside begins to harden and dry out. If the pavlova is beginning to colour too much, turn down the temperature. Every oven is different so keep an eye on the pavlova during the cooking process and make adjustments as needed. The pavlova should stay white in colour.
- Once cooked, turn off the oven and ajar the oven door slightly and leave to cool.
- Once cold, top the layers with fresh whipped cream (see video for tips).
- Decorate the pavlova with the lemon curd. Slice and serve.
