Perfect your pavlova this Christmas
Deceptively easy to prepare and sure to impress, the Aussie pav is an iconic summer dessert. A classic pavlova takes meringue to the next level with its crisp exterior, soft, marshmallowy centre and fruity toppings. Discover top cooking tips and recipes to ensure your pavlova adventure is failsafe this Christmas.
At a glance
How to make the perfect pavlova
Pavlova recipes
Discover centrepiece-worthy pavlova recipes to whip up this Christmas, from classic pavlova to versions with a twist.
How to make a pavlova wreath
How to make a vegan pavlova
No one has to miss out when it comes to pavlova. To make a vegan pavlova, use aquafaba, the liquid from a can of chickpeas, instead of egg whites. Aquafaba fluffs up like egg whites when whisked, and don’t worry, it doesn’t taste like chickpeas.
Learn how to make a vegan pavlova in the video below, and discover more tips in our handy guide.
Cooking tips
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Always use fresh, room-temperature eggs.
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It takes about 8 minutes of beating for the meringue to become thick and glossy.
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When adding sugar, beat egg whites only until soft peaks form before adding it in. This ensures the sugar dissolves properly. If not, the egg whites will be too stiff and dry, and the sugar won't dissolve.
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To check if the sugar has dissolved, rub a small amount of mixture between your fingertips. If it’s grainy, continue beating until it feels smooth.
Storage tips
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A pavlova base can be made 1-2 days ahead.
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Store the base in an airtight container at room temperature, ensuring it's as dry as possible. Keep away from direct sunlight.
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Keep in mind that meringues soften quickly in humid conditions.
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Store leftover pavlova in the fridge and eat it within 24 hours. It'll lose its crispy outer shell but will still be delicious.