Whip to perfection
The technique of whipping the egg whites is essential to achieving a perfect pavlova. Use a clean, dry bowl and whisk to prevent any grease from affecting the egg whites. Begin whipping at a low speed, gradually increasing to medium-high until soft peaks form. At this point, start adding the sugar gradually, a tablespoon at a time, ensuring each addition is fully dissolved before adding more.
Continue to whip until stiff peaks form and the meringue becomes glossy and smooth. To test if the sugar is dissolved, rub a small amount between your fingers; it should feel smooth, not gritty. If you’re looking for a touch of flavour, you can add vanilla extract at this stage, which will complement the pavlova beautifully.
Shape it right
Once your meringue is ready, it’s time to shape your pavlova. Line a baking tray with baking paper and draw a circle (about 20-25cm in diameter) as a guide for the meringue. Carefully spoon the meringue onto the paper, using the back of a spoon to create a slight dip in the centre, allowing for the toppings later. Aim for a tall, smooth edge to ensure a striking presentation.
For a unique touch, you can also create a swirled effect by using a spatula to gently fold in a small amount of cocoa powder or fruit puree before shaping.
Read more: How to cook a pavlova: Kim Knight tests oven, air fryer, microwave, barbecue and more.
Baking and cooling
This is where the magic happens. Preheat your oven to a low temperature – around 120C – to ensure a gentle bake. Place the pavlova in the oven and bake for between one hour and an hour and 15 minutes, or until it’s firm and lightly golden. Avoid opening the oven door during baking, as sudden temperature changes can cause the pavlova to crack.
Once baked, turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely. This gradual cooling process helps prevent cracks and maintains the delicate structure of the dessert.
Toppings for the win
While the pavlova itself is a show-stopper, the toppings are where you can truly personalise your dessert. Fresh, seasonal fruit is a classic choice; think strawberries, kiwifruit, passionfruit or blueberries for a burst of colour and flavour. A drizzle of whipped cream adds creaminess, but you can also experiment with flavoured whipped cream or mascarpone for a richer taste.
For a touch of elegance, consider garnishing with edible flowers or a sprinkle of toasted nuts. The key is to keep the toppings light and fresh to complement the pavlova’s airy texture.
Serve and enjoy
Pavlova is best served the same day it’s made, as the meringue can begin to soften over time. However, if you need to prepare in advance, you can bake the meringue a day ahead and assemble it just before serving. This ensures your pavlova retains its crispness while allowing you to enjoy the process without last-minute stress.
With these tips and techniques, you’ll be well on your way to creating a stunning pavlova that will impress your friends and family. Whether it’s a festive celebration or a simple gathering, a perfectly made pavlova is always a crowd-pleaser.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the pantry items with the longest shelf lives, how to get the most out of vinegar, and whether spreads, condiments and chocolate go in the fridge or pantry.