In love with Pavlova ... The love story begins with an easy recipe.

The fact that you might not like meringue doesn’t mean you wouldn’t love pavlova. As a matter of fact, I totally dislike meringue, but I am madly in love with pavlovas of any kind. The bonus is that you can decorate it to look like the most amazing dessert ever. You can impress everyone with a pavlova.

At first, I thought I would never be able to make such an incredible dessert until I tried it for the first time as a novice cook. Sucess !!!… and the love story began… 🙂

It is made with only egg whites whipped into a foam, with sugar mixed in, and baked at a very low temperature until dry. (The basics of both meringue and pavlova.)

What is the difference between Pavlova and Meringue?

A meringue is crispy and dry throughout and very sweet, while a pavlova is crispy on the outside but light, soft and marshmallowy on the inside.

Place of origin:

Australia, New Zealand

“Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.” – Wikipedia

Basic Pavlova Recipe

INGREDIENTS for a basic Pavlova:

4 egg whites
1 cup castor sugar
1 teaspoon lemon juice or vinegar
2 teaspoons cornflour

HOW TO MAKE A PAVLOVA:

In a small mixing bowl, beat egg whites until soft peaks form.
Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy ( about 10 min. )
Cover a baking tray with baking paper.
Pile the mixture onto paper and shape it into a large circle, leaving the center slightly hollowed.
Bake at 130 C for 1 1/2 hours or until crisp on the outside.
Turn the oven off but leave the pavlova to cool n the oven with the door ajar.

The Best Ever Pavlova Recipe

INGREDIENTS for the best ever Pavlova:

4 egg whites (jumbo)
1 cup sugar
3/4 teaspoon Cream of Tartar
1 tablespoon Cornstarch
1 teaspoon Vanilla Essence (you can use extract according to taste)

METHOD:

Mix the egg whites and sugar until soft peaks form.
Add the rest of the ingredients and beat until stiff and glossy.
Pile the mixture onto paper in a circular shape, making it a slight bit more hollowed in the center.
Bake at 120 C for 1 hour.

How long can you keep a pavlova?

If kept in an airtight container, it can last up to two days

Ways to decorate Pavlova – Decorating Ideas:

Whipped Cream
Fresh Strawberries, sliced
Fresh mangos, sliced
Blueberries, Raspberries (any berries really)
Flaked chocolate
Kiwi Fruit
Passionfruit pulp
A combination of Mango, pineapple, passionfruit, and mint.
A combination of berries and kiwifruit.
A combination of cherries and chocolate.
…and for the decadent: A combination of Turkish delight, pistachios, and pomegranate seeds and decorate with a few sugarcoated rose petals.

Chef Tips:

We are always looking for easy recipes to entertain with. If you really want to impress and get a “WOW!” from your guests, serve this beautifully decorated dessert on top of a mirror. The effect is just extra special, especially if you have candlelight with it on the table.