Ann Reardon

Pavlova Recipe Happy Australia Day

meringue cake recipe nigella pavlova

Pavlova or ‘pav’ as we call it in Australia is easy to make. If you have never had one before go ahead and try it. You will fall in love with this dessert!

Pavlova Meringue Ingredients

8 egg whites (make sure there is no shell or yolks at all in your whites)
2 1/2 cups caster sugar (also called superfine sugar)
2 tsp vinegar

Filling

600 millilitres (20.29 fluid ounces) cream (35% fat)
2 Tbsp icing sugar (powdered sugar)
1 tsp vanilla
250g (8.82 ounces) (or 1 2/3 cups) blueberries
250g (8.82 ounces)(or 1 2/3 cups) strawberries
1 banana and fresh lemon juice

Place all your ingredients into a bowl and whip on high speed of an electric mixer until it holds it shape when you lift up the beaters (turn them off before lifting up if you do not want your kitchen coated in splatters of sweet meringue.)

Using pencil draw three 19cm (7.48 inches) circles onto non-stick baking paper, turn the paper over so that the pencil will not touch the meringue.

Scoop the meringue evenly between the three circles and using the back of a spoon spread it out and shape it into a disc.

Bake in a slow oven 120C (248 degrees Fahrenheit) for 1 hour.

Turn the oven off and leave to cool in the oven, taking it out will cause large cracks.


Whisk together the icing sugar, cream and vanilla until soft peaks form.

Wash your fruit and slice the strawberries lengthwise. slice the banana and coat in lemon juice to prevent browning.

Assembly – please watch the video for assembly instructions.

To serve you can eat immediately, in which case the meringue will be crunchy or you can leave it in the fridge for an hour or more and the meringue in the middle will be like marshmallow and it is easier to slice.

pavlova recipe ann reardon how to cook that
Copyright © 2013 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

94 Comments View Comments

  1. Rating: 2

    This cake was basically a sugar bomb, and did not go over well with my crowd. It was just too sweet, with very little flavor, and people didn’t want to eat more than a couple of bites. I’m giving two stars because the recipe was straightforward and easy to follow.

  2. Rating: 5

    Hey, Ann! Hey, admin!
    I was wondering whether it’s best to assemble the Pavlova on the next day the meringues are made, and what would be a good preservation method for them, or if it would be better if I assembled it today and serve it tomorrow, and what would be a good preservation method?
    Would like to know your thoughts on this. 🙂

  3. Rating: 5

    what kind of vinegar do you use?

  4. Hi Ann, if i have a 22cm round cake stand, how big should i make my circles so i know they will fit?

    • Admin HowToCookThat

      Hi Sandie, Ann used circles of around 19cm diameter which will fit comfortably on a standard plate of 23-25cm. As your stand is only 22cm, I would go a bit smaller 117cm would be a safe bet.

  5. Looks beautiful going to do this one

  6. Hey Ann (or helper)!

    I was wondering if there is anyway to print out this recipe? (if there is some obvious way that i’m missing sorry lol)

    • Admin HowToCookThat

      Hi Rachel, Use the drop down menu in your browser bar to print out the page.

  7. Hi Ann! ?

    I was wondering, how long should I leave in it the oven after it’s done baking? ?

    • Admin HowToCookThat

      Hi Rachel, I turn the oven off and walk away leaving it to cool slowly overnight if I can. I prefer to take it out only when the oven is fully cooled. You can take it out earlier, but sometimes the temerature change can cause cracking.

      • Thank you! 😀

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