Pavlova is a famous meringue-based dessert with roots in New Zealand and Australian culture named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a firm crust and soft, light inside, usually topped with fresh fruit and whipped cream.
(#1 YouTube) How to Make Amazing Strawberry Pav Cake
Fantasy Pavlova Recipe by Annabel Langbein
6 egg whites, at room temperature
pinch of salt
1½ cups caster sugar
2 tsp cornflour
1 tsp vinegar
1 cupBerry Compote
3 punnets fresh mixed berries, eg raspberries, blueberries and hulled and halved strawberries
To make a Pav you really need an electric beater and egg whites that are not too fresh. If they are the pav will weep.
Heat the oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc.
Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave the pav to cool in the oven.
Pav can be cooked a couple of days ahead and stored in an airtight container, or frozen. To serve, spoon Berry Compote over the pav and scatter over mixed berries.
Pavlova Recipe Edmonds New Zealand
6 egg whites
pinch of salt
2 cups caster sugar
1½ tsp vinegar
1½ tsp vanilla essence
1½ tsp Edmonds Fielder’s cornflour
whipped cream and fresh fruit
Preheat oven to 150˚C. Line a baking tray with baking paper and draw a 20cm circle on the baking paper. Turn over the baking paper so that the pencil line doesn’t transfer to your pav.
Using an electric mixer, beat the egg whites with the salt until stiff, then add the sugar very gradually while still beating. Keep beating for 5 minutes to dissolve the sugar.
Slow the beater speed and add the vinegar, vanilla and cornflour.
Pile the meringue in the centre of the circle and use a spatula to spread it out to the edge of the circle keeping it as round and even as possible. Make a slight dip in the top.
Bake for 45 minutes, then leave to cool in the oven overnight.
Using two spatulas, lift it carefully onto a serving plate and fill the central depression with whipped cream and fresh fruit.
Pavlova Recipe by Chelsea Winter
Chelsea’s Pavlova recipe. This recipe is from my second cookbook,Everyday Delicious. Don’t be afraid of making a Pav – they’re pretty easy if you understand a few simple things about them. And please don’t freak out and think you’ve had a fail if yours doesn’t look perfect – there’s no such thing, and I can tell you no two Pav's are EVER the same (even in made in the same kitchen using the same recipe by the same person). Remember, cream and fruit hides all!
8 free-range eggs, at room temperature
1 ¾ cups caster sugar
2 tsp cornflour, sifted
2 tsp white vinegar
2 tbsp just-boiled water
Whipped cream to serve
Fresh fruit to serve
If you like the shell a crispy, preheat the oven to 180c normal bake (170c fan bake). If you like it very delicate, preheat to 120c conventional bake (110c fan bake).
Set an oven rack below the centre of the oven. Line a baking tray with baking paper, use a little butter or oil to stick it to the tray and stop it swirling around. Use a dinner plate (around 25cm in diameter) to stencil a circle on to the paper – use this as a guide for the pav on later. Spray with a non-stick baking spray.
Place an oven rack just below the centre of the oven.
Separate the eggs one by one into a clean mug, then tip into the clean whisking bowl.
Start the beater/whisk on a medium-low speed and whisk the eggs whites until firm peaks form – this means when the whisk is lifted from the mixture, the egg white should form a peak which stays upright and curl over a little bit at the end, and the mixture will be shiny and moist looking. Careful not to over-beat at this stage – if you do, the sugar may not mix in with the egg whites properly.
Increase the beater speed to medium-high and start gradually adding the caster sugar to the egg whites – do this a tablespoon at a time, with the beater running, from the sides (not dumped in the middle), beating for about 10 seconds after each addition. This should take 5–7 minutes in total. Scrape down the sides every now and then with a spatula to get the stray sugar granules.
Add the sifted cornflour and vinegar with the last spoonful of sugar, then continue to beat/whisk for another 30 seconds. Rub some mixture between your thumb and forefinger – you shouldn’t feel any sugar grit. If you do, keep beating for 20 second chunks until it’s smooth.
Lastly add the boiling water, and beat 15 seconds.
Scrape the mixture out onto the lined baking tray into the circle you’ve drawn. Use a spatula to smooth it into an even circular shape.
Make a series of smooth upward sweeps all along the sides of the Pav. This helps give it structure and will help prevent it sinking or crumbling later on.
Place the tray on the rack just below the centre of the oven, leave for 5 minutes then turn the oven down to 120c regular bake.
Bake for a further 1 1/2 hours. Don’t open the oven door while it’s cooking. After the 1 1/2 hours is up, turn the oven off and leave to cool without opening the door for at least 3 hours. If you see a few cracks, this is totally normal, don’t fret. If you see a little bit of weeping, that’s cool too. No two pavs will ever turn out the same – even mine don’t. Just cover it with cream and you’ll be sweet.
Your naked Pav can be kept in a clean, airtight plastic container for 1-2 days. (Not the fridge!)
When you’re ready to serve, decorate with whipped cream and fresh fruit – you can’t beat berries at Christmas!
Dessert: Mini Pav Recipe by Natasha's Kitchen
Mary Berry's Pav Recipe
Pavlova Recipe without Cornflour | Recipes by Carina
Chelsea Sugar Perfect Pav Recipe
6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour
300ml cream, whipped
Fruit for decoration
Pre-heat oven to 110ºC bake (not fan bake).
Line a baking tray with baking paper.
In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
Continue beating while adding the sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and cornflour.
Spoon mixture out onto the prepared tray into a dinner plate sized mound.
Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pav for at least an hour before removing from the oven. Finish cooling on a wire rack.
When completely cool, place on a serving plate, swirl the top with the whipped cream and decorate with sliced or chopped fruit of your choice.
Top 3 Pavlova Recipes by Nigella Lawson
#1 Luxurious Lemon Pav Recipe - Simply Nigella
#2 Nigella Lawson's Passion Fruit Pav Recipe
#3 Nigella's Chocolate & Raspberry Pav Recipe
Pavlova Origin: Australia or New Zealand ?
The New Zealand claim: In 2008 the Oxford English Dictionary deemed the "first" "true pavlova" recipe (meringue) to be 'Pavlova Cake' published in the 1929 October N.Z Dairy Exporter Annual Report.
The Australian claim:The Australian claim centers on a recipe created by Bert Sachse, a chef at the Esplanade Hotel in the western city of Perth, as late as 1935.
Pavlova History: The Real Story Behind the Famous Meringue (Doc And The Frock)
Historically New Zealand and Australia have been fighting for decades over who "invented" the Pav cake. The real story might shock you.
The dedicated duo Dr Andrew Paul Wood and Annabelle Utrecht went on a mission to find out once and for all who held the coveted title behind the famous and controversial dessert.
Pavlova is a dessert with a meringue base filled with cream and topped with fresh fruit. Typically passion-fruit topped and more crispy in Australia with Kiwi's usually reverting to fresh berries and fresh Kiwifruit toppings.
Despite both countries being great ambassadors of the famous meringue dessert, sadly neither "invented it"
Who did? First let's rewind on some interesting history that helps explain this a little further.
(We Thought) - The 1926 Non-Meringue Pavlova Recipe Was The First Ever Recorded...
This is the original image and recipe from the 1926 Davis Dainty Dishes cookbook and it's a far cry from the Pav recipes we know today. This initial recipe was a 4 layered colored Jelly.
(The Truth) - Pavlova Origin
After nearly 2 years of painstaking research Dr Andrew Paul Wood and Ms Annabelle Utrecht confirmed both the Oxford dictionary definition incorrect along with the above nominated "first ever recorded recipe"
They found more than 150 recipes of Pav dating between 1901-1926 all originating from the USA.
Most importantly they discovered that the earliest named "Pavlova" dessert was in 1911, not 1926 as previously thought. The 1911 dessert was called "Strawberries Pavlova". This first recipe was published in the New Zealand Herald Newspaper. First in Auckland in the North Island of New Zealand then a month later in the Oamaru Mail in the South Island of New Zealand.
The find of the "Strawberries Pavlova" recipe blew all current beliefs out of the water, being it was published 15 years before Anna Pavlova even visited the Southern Hemisphere.
The duo continued to trace its origins all the way back to the aristocratic tables of the Austrian Habsburgs. Which then emulated slowly into the kitchens of the middle class, before eventually travelling to the USA where it matured into its final form we know today.
9 TIPS FOR A PERFECT PAV
A glass or metal bowl is essential – it’s important that you ensure all your utensils are very clean. Any oil present will stop the egg whites from reaching their full potential so be sure to thoroughly clean your equipment. A metal or glass mixing bowl are most ideal.
Caster sugar will always make a lighter & fluffier Pav – If you find you have run out of castor sugar, simply chuck some regular sugar in a blender give it a buzz until it’s super fine. You need caster sugar as the fine crystals are best at trapping and holding air much making a fluffier Pav.
Add the sugar gradually – make sure you slowly add the sugar as this will give your pav mixture more volume and will ensure a better end result.
Eggs need to be at room temperature – you can split the eggs easier when cold, then allow then to come to room temperature before using them. Eggs that are a few days old are actually best and be sure to avoid getting any yolk in the bowl when you are separating the eggs. Yolk in the bowl = epic fail.
A reliable oven is key – Pav's need to be cooked at a long slow, consistent temperature and the oven door must never be opened once the Pav starts cooking. When the Pav has finished cooking it must be left to cool in the oven to prevent it collapsing.
Climate counts too – hot, humid weather will effect your Pav as the sugar in the recipe will absorb moisture from the air so if your Pav isn’t looking as flash as you’d like then you can blame it on the moisture and humidity. See below for tips on how to store to avoid moisture or worse case on how to bring back it crispness with a freshen up. Ensure you leave in the oven after baking for a couple of hours to get the best results.
Temperatures is important– You’d might be surprised at how much temperatures can vary in most ovens, even new ones – they can run at a variance to the set temperature by a whopping 20c – so if your Pav is under or overcooked (and the rest of your baking tends to fail), this could be why! Invest in a decent oven thermometer and check, then adjust your temperatures accordingly.
Electric is best– To get the best results and save some wrist pain its wise to invest or use an electric beater, or a bench-top cake mixer with the whisk attachment.
Start slow– Electric beaters and mixers have pretty powerful motors – its best to gradually increase the speed starting with a slowish speed when you first beat the egg whites before the sugar goes in. Once you start adding sugar, then you can turn it up to a medium-high speed.
21 Pavlova Facts & FAQs
1. Top Pavlova Tip: How to Whip Egg Whites to get the perfect stiff peaks!
2 - Can I make Pav the Day Before?
Yes you can make the meringue layer up too 2 days ahead ensuring to keep it tightly sealed in a plastic or in an airtight container until you're ready to assemble with toppings. Pav's and meringue do not keep well in humid weather or moist conditions. Its best to assemble the Pav right before eating with cream and fruit.
3 - What is the difference between a meringue and a Pavlova?
The main difference between Pavlova and Meringue's are the ingredients. While Pavlova is a Meringue based dessert, you have to add vinegar and cornflour to the basic ingredients of a Meringue which are egg whites and sugar to achieve a marshmallow interior. Typically Pav's are chewy on the inside than the crispier Meringue.
4 - Can you leave Pav's in Oven Overnight?
Leftover Pav's can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated Pav's can safely be left overnight in the oven in which it was baked, to be decorated in the morning or next day.
You can make the base 1 or 2 days in advance. However meringues absorb moisture so if it is humid then the further in advance you make it the more chewy it will become and we would prefer to make the base one day ahead.
7 - Does Pavlova expand in the Oven?
Yes due to the mixture containing mainly egg whites which are 90%water, the steam and heat created during baking makes the meringue rise.
8 - Why does my Pavlova weep?
Pav's are packed with sugar, and if the environment is humid it will absorb moisture form the air causing it to weep. Another common cause for weeping is because the egg whites have been slightly over whisked before the sugar has been added.
9 - Are Pavlova's soft in the middle?
Yes a Pavlova should be slightly soft and sticky in the middle like marshmallow with a crisp crunchy outside. Baking Pav's is slightly different to Meringues in that the baking time is shorter and the oven temperature is slightly higher. Unfortunately making any type of meringue can be difficult in a humid environment due to potential moisture absorption from the air.
10 - How do I stop my Pavlova from cracking?
Pav's are prone to cracking when they cool off too quickly. Simply leave them in the oven after baking (with the oven turned off) to slow down the cooling process and to help avoid potential cracks. Pav's can collapse for a couple of reasons. The older the egg whites the less air bubbles they can hold which in turn can cause them to collapse. It is best to use fresh eggs, splitting when cold and then allowing them to come to room temperature before use.
11 - Why are my meringue's chewy?
Because moisture is pulled from the air into the meringue from the sugar in the mix. Too much moisture can create sticky meringues. A simple trick to avoid this is to leave the meringues in the oven after baking. If you find your merginue sticky or chewy, and have yet to top them with cream or fruit you can further bake them for around 10 minutes at 200 degrees to restore crispness.
12 - How long does Pavlova last with cream?
You can make the meringue up to two days in advance, wrapped or stored in an airtight container, but once topped with cream and fruit, it should be served right away and consumed within 24 hours.
13 - How do you keep Pavlova's fresh?
It's best to make the pav casing a day before you serve it but it will keep for up to two days in an airtight container at room temperature. Don't refrigerate it. If you have added cream and topping its best to eat within 24 hours.
14 - What is Pavlova made of?
Pav's are made by beating egg whites to a very stiff consistency, while gradually adding caster sugar before folding in vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue.
15 - Should Pavlovas be kept in the fridge?
If you assembled the Pav with cream and fruit it should be stored in the fridge and is best eaten within 24 hours.
16 - Why do Pav's go flat?
When you bake meringues you are mainly drying them out, causing the caster sugar and egg white to form a crispy shell. However in a humid environment the meringue may not fully dry out, and even if it dries in the oven it will start to absorb moisture from the air as soon as you bring it out of the even causing it to go flat.
17 - Can you overcook meringue?
It may take longer for the meringue to bake and dry out in the oven. Don't undercook your meringue as it may weep (water-loss), similarly, don't overcook your meringue as this causes syrup beading. Meringues are finished baking when they are crisp on the outside, and sound hollow when tapped on the bottom.
18 - Was Pavlova invented in Australia?
No, despite the long history between both New Zealand and Australia its was found with the press release in 2005 "The Dock and the Frock" that Pavlova had a much further reaching past that indicated it originated from Europe before making its way to the USA then Australasia.
19 - Why is Pavlova called a Pavlova?
Pavlova was named after the Russian ballerina Anna Pavlova, who visited both New Zealand and Australia in the 1920s.
20 - How do you get Pavlova's off baking paper?
Before you put the Pav mix on parchment paper be sure to cover the entire paper with oil. By covering the whole sheet, this will prevent your Pav from sticking and allowing easy removal.
21 - Can you bake Pavlovas's on tin foil?
You can and it is the next best substitute if you do not have parchment paper. Avoid wax paper, as its known that sometimes the meringue will stick to wax paper.
To summarise the Pavlova was not invented in either New Zealand or Australia. The bragging rights belong to Great Britain and the USA.