Berry Pavlova Cake Recipe (2024)

FAQs

What is the difference between a meringue and a pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Bake in the middle of the oven for an hour then turn the oven off and let it cool completely before removing. Removing too soon will crack the pavlova. It's best to make the pavlova the night before and allow to cool in the oven over night.

Key pavlova ingredients

Cornflour and white vinegar: for those new to making pavlova, these might seem like odd additions, but both cornflour and white vinegar are used as stabilising ingredients to keep the egg mixture standing. Vanilla extract: aside from being structurally sound and fluffy (no simple feat!)

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

Are cold or room temperature eggs better for pavlova? Room temperature egg whites will create a more stable and airier meringue. Remove eggs from fridge 30-60 minutes before using. Eggs are easier to separate when cold, so you can separate the eggs first then let them come to room temperature.

Extra advice: As I stated already, do not even attempt to make on humid days– it won't work. Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

Don't open the oven door while the Pavlova is baking! If you must check the shell when the baking time is up, very quickly open the door and tap on the shell, then gently close the door straight away. The Pavlova must be left to cool completely in the oven, undisturbed.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

Is it okay to make pavlova the day before? ›

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior. If you are allergic to corn then we understand that you can use potato starch as an alternative.

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

If there is a little bit of yolk in the mix the egg white & sugar foam won't be as stable as it could be. It also won't have reached the volume that it would normally get to. When it is in the oven the pav will increase in volume & will crack the outside.

The cornflour (cornstarch) in the meringue mixture helps to give the marshmallowy interior. If you wanted a chewier interior then you could try omitting the cornflour from the recipe.

At the same time, you don't want to accidentally undercook your pavlova – especially since uncooked eggs are often responsible for food poisoning. To kill dangerous bacteria, including salmonella, the pavlova's spongy centre must reach temperatures above 72℃.

If your pavlova is left in the open, the sugar in the meringue will absorb moisture in your kitchen's air. This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

Your naked pavlova can be kept in a clean, airtight plastic container for 1-2 days. (Not the fridge!) If the outside has gone a bit soft by the time you want to serve it, you can crisp it up again for 15 – 20 minutes in a 150c oven.

Baking in an oven that is too hot, and cooling too quickly – In a hotter oven, the pavlova will expand too much, too quickly. As the pavlova cools, it will collapse and crack as well. If the pavlova cools down too quickly, this can cause the mallow center to shrink rapidly, causing the pavlova to crack and collapse.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

What can I use instead of white wine vinegar in pavlova? ›

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

These meringue pie toppings have a darker golden brown colour but are not cooked through and so are soft and should be eaten quickly.

Named after the famous Russian ballerina Anna Pavlova, a pavlova is essentially a meringue cake made of whipped egg whites and sugar. It's perfectly light and crisp on the outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

The pavlova is named after the famed Russian ballerina Anna Matveyevna Pavlova (1881-1931), who was famous for her enchanting loveliness.

The chicken egg contains a mixture of proteins that makes meringue possible. Some of the proteins form bonds with each other to create a stable network that keeps the bubbles from popping. When the meringue is in the oven, another protein—ovoalbumin—forms bonds that cause the meringue to stiffen.