To make the perfect pavlova base, use room-temperature egg whites to create maximum volume in the mixture. Ensure your mixing bowl is completely clean before using, and add the caster sugar gradually to create a stable, glossy meringue. It’s an easy recipe for using up leftover egg whites.
Don’t overwork the meringue when folding in the cornflour, lemon juice and vanilla extract, as you want to retain as much air as possible. When spooning onto the tray, keep the edges slightly higher, for optimal results when assembling.
Crisp outside, marshmallow inside: how the texture works
In a classic pavlova recipe, the signature texture comes from the outside gradually drying while the centre retains moisture. Cornflour is a key ingredient to make the centre marshmallow-like rather than drying out completely. A low oven temperature also helps to maintain the texture.
Cooling in the oven
For any meringue recipe, it’s best to let it cool slowly in the oven after switching off the heat once it’s baked. The shock of a sudden temperature change caused by removing the meringue from the oven too quickly can cause dramatic cracking or lead it to collapse.
Leave the door ajar while cooling and don’t be tempted to remove it from the oven while it’s still warm, as it continues to set as it cools. A few cracks are normal and any larger cracks can be covered with the cream and fresh fruit topping.
Toppings and seasonal fruit
Traditional pavlova toppings include whipped cream and tart fresh fruit to balance the sweetness of the meringue base. Strawberries are a popular choice and work well as their acidity cuts through the sugary meringue.
However, you can opt for seasonal fruit depending on the time of year. In the summer, raspberries, peaches and passion fruit all work well in this recipe. For autumn, blackberries, plums, poached pears and caramelised apples offer rich and deep flavours.
In winter, consider citrus, pomegranate seeds or even cranberry compote. If you’re making a Christmas pavlova, choose showstopping indulgence with chocolate and berries such as cherries. Lastly, in springtime, sour rhubarb provides a signature seasonal taste.
If hosting guests, you can also make mini pavlova for dessert. Top with whipped cream or lemon curd along with your choice of a few berries or fresh fruit.
