Pavlova

Pavlova is always a winner, especially if you have anyone that's gluten-free round for dinner. This is my go-to dessert when I want to make something quick and easy that everyone will enjoy. It's also a light dessert so is a perfect way to end a meal. The best part is that you can vary the toppings and fruit that you decorate it with depending on what fruit is in season, so you can enjoy pavlova all year round!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My meringue turned brown in the oven, what did I do wrong?
If your meringue is a slight shade of brown rather than staying white, it means your oven temperature was too high. Every oven is different, so if this is happening then turn the oven down 5-10°
The meringue is very sticky and has stuck to the baking paper
A sticky meringue is a sign of an undercooked meringue. This means that the meringue didn't dry out enough in teh oven and could have probably needed at least another hour. The trick is to cook it for as long as possible
Do I use the same recipe f I wanted to make mini pavlovas?
Yes! The only difference is that they will bake faster than one large one but the process and recipe is exactly the same

My meringue turned brown in the oven, what did I do wrong?
If your meringue is a slight shade of brown rather than staying white, it means your oven temperature was too high. Every oven is different, so if this is happening then turn the oven down 5-10°
The meringue is very sticky and has stuck to the baking paper
A sticky meringue is a sign of an undercooked meringue. This means that the meringue didn't dry out enough in teh oven and could have probably needed at least another hour. The trick is to cook it for as long as possible
Do I use the same recipe f I wanted to make mini pavlovas?
Yes! The only difference is that they will bake faster than one large one but the process and recipe is exactly the same

I try to bake my meringue for as long as possible and if I don't need to cook anything else, I even leave it in the oven to cool overnight. The idea is to dry it out for as long as possible, so the longer the better!
It's best to add the cream just before serving the pavlova otherwise the cream will make the meringue soggy
Try and stick to seasonal fruits and the flavours tend to work together better

I try to bake my meringue for as long as possible and if I don't need to cook anything else, I even leave it in the oven to cool overnight. The idea is to dry it out for as long as possible, so the longer the better!
It's best to add the cream just before serving the pavlova otherwise the cream will make the meringue soggy
Try and stick to seasonal fruits and the flavours tend to work together better

I try to bake my meringue for as long as possible and if I don't need to cook anything else, I even leave it in the oven to cool overnight. The idea is to dry it out for as long as possible, so the longer the better!
It's best to add the cream just before serving the pavlova otherwise the cream will make the meringue soggy
Try and stick to seasonal fruits and the flavours tend to work together better

Preheat the oven to 80°C/175°F with fan or 100°C/210°F no fan.
Prepare the meringue by whisking egg whites in a stand mixer or with an electric whisk until foamy.
Gradually add sugar in stages while continuing to whisk until stiff peaks form
Once the stiff peaks have formed (i.e. a very stiff meringue) stop whisking
Line a baking tray with baking paper
Spoon the meringue onto the baking tray and shape it into a rough circle
Create a dip in the center of the meringue for filling
Bake the meringue for 2-3 hours
Once cooked, turn off the oven and let the meringue cool completely inside the oven
To make the cream, combine the double cream, icing sugar and vanilla and whisk until medium peaks
Decorate the pavlova by filling up the centre of the meringue with the whipped cream
Sprinkle over different kind of fruits, pomegranate seeds and mint sprigs.
Serve the pavlova immediately to prevent the meringue from becoming soggy

Preheat the oven to 80°C/175°F with fan or 100°C/210°F no fan.
Prepare the meringue by whisking egg whites in a stand mixer or with an electric whisk until foamy.
Gradually add sugar in stages while continuing to whisk until stiff peaks form
Once the stiff peaks have formed (i.e. a very stiff meringue) stop whisking
Line a baking tray with baking paper
Spoon the meringue onto the baking tray and shape it into a rough circle
Create a dip in the center of the meringue for filling
Bake the meringue for 2-3 hours
Once cooked, turn off the oven and let the meringue cool completely inside the oven
To make the cream, combine the double cream, icing sugar and vanilla and whisk until medium peaks
Decorate the pavlova by filling up the centre of the meringue with the whipped cream
Sprinkle over different kind of fruits, pomegranate seeds and mint sprigs.
Serve the pavlova immediately to prevent the meringue from becoming soggy

My meringue turned brown in the oven, what did I do wrong?
If your meringue is a slight shade of brown rather than staying white, it means your oven temperature was too high. Every oven is different, so if this is happening then turn the oven down 5-10°
The meringue is very sticky and has stuck to the baking paper
A sticky meringue is a sign of an undercooked meringue. This means that the meringue didn't dry out enough in teh oven and could have probably needed at least another hour. The trick is to cook it for as long as possible
Do I use the same recipe f I wanted to make mini pavlovas?
Yes! The only difference is that they will bake faster than one large one but the process and recipe is exactly the same