Perfect Pavlova
Prep:  15 min
Cook:  1.5 hrs
Serves:  12
Average: 4.1 (31 votes)
Difficulty:
Cuisine:
Saved:
Australian
521
Recipe by: Devondale
The seemingly simple Pavlova is a difficult dish to get right, this technique will have an amazing result every single time. It's the kitchen hack of the hot water and everything in the bowl at once makes this foolproof saving time and effort.
Credit: Recipe by: Anna Gare. Photography: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Perfect Pavlova
Ingredients:
Pavlova
Topping
Method:
Pavlova
  1. Preheat oven to 140 degrees or 120°C fan-forced
  2. Put all ingredients into a stand mixer, adding hot water last
  3. Whisk for ten minutes on high speed (Mixture should look shiny and hold stiff peaks)
  4. Line a large flat baking tray with baking paper and spoon meringue into centre of tray. Shape like nest using the back of your spoon (20cm round)
  5. Bake 1.5 hours on the middle shelf and allow to cool in oven. It should be crunchy on the outside and like marshmallow on the inside
Topping
  1. Top the pavlova with lightly whipped Devondale 'All Rounder' Thickened Cream
  2. Add fresh fruits of the season
Tips & Hints:
  • You can use tinned mango and passionfruit pulp if fruits are not in season Double ingredients for a larger Pav
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Worked out great
Rhonda
7 years 4 months ago
I read Linda's review after I returned to make this recipe again. The issue migh have been because of your eggs? This recipe worked great for me a few times now.
Pavlova
Linda
7 years 4 months ago
Have just wasted all these ingredients as I could not get the mixture to reach soft peaks, have never heard of making a Pavlova this way but thought I'd give it a try, won't bother again

Pages