An easy, everyday pavlova.
This classic recipe can be topped with anything your heart and tummy desires. It also has substitutions to make it dairy free! 
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
This easy, everyday pavlova is a classic dessert that can be topped with your favorite fruits and cream, making it versatile and perfect for any occasion.
Ingredients
- 4 egg whites at room temperature
- Pinch of salt
- ¾ cup caster sugar (or 1 for 1 sugar substitute such as stevia)
- 2 teaspoons cornflour
- 1 teaspoon red wine vinegar (you can substitute white vinegar)
- 1 teaspoon vanilla bean essence
- 300 mls thickened cream
- 1 teaspoon vanilla bean essence
- ½ punnet strawberries
- ½ punnet blueberries
- ½ punnet raspberries
Instructions
- Preheat oven to 180 degrees Celsius
- Check that all your mixing equipment is clean to ensure that the meringue rises properly. Use a paper towel dipped in white vinegar to wipe out your mixing bowl.
- Line one baking trays with baking paper and draw a 20cm circle on it (you can trace around a plate).
- Beat egg whites and salt on high with a stand or hand mixer for a few minutes until peaks begin to form.
- Add sugar in four batches, beating well after each addition, until the meringue is thick and shiny.
- Sprinkle over the corn flour, red wine vinegar and vanilla essence and fold in gently with a spatula. Try to keep as much volume in the meringue as possible.
- Using a spatula, dollop spoonfuls of meringue onto your circle, smoothing the top out with the back of the spoon or an offset spatula. Indent slightly in the centre if you wish.
- Put baking trays into the oven and immediately turn the oven down to 150 degrees Celsius. Bake for 30 minutes and then reduce heat to 120 degrees Celsius and bake for another 45 minutes. Turn oven off and leave pavlova to cool completely before taking out of the oven.
- Whip cream with one teaspoon of vanilla essence for a few minutes until firm.
- Carefully peel the baking paper off the base of the pavlova and place the pavlova on a serving plate. You may invert the pavlova if you wish but I like it either way. Spread the whipped cream on top and decorate your pavlova with mixed berries.
Substitutions
- Dairy free – you can replace the cream with coconut yoghurt for a fresher, tangier taste.
- Mascarpone – you can replace half the cream with mascarpone cheese for a velvety rich topping
- Berry free – you can replace the berries with sliced mango, kiwifruit, passionfruit, nectarines, plums, peaches or apricots.
- Chocolate – you can add chocolate shavings
- Coconut – you can add dried coconut shavings
Notes
Ensure all mixing equipment is clean to help the meringue rise properly. You can substitute caster sugar with a 1 for 1 sugar substitute like stevia. Red wine vinegar can be replaced with white vinegar. The pavlova can be topped with any fruits and whipped cream or a dairy-free alternative. Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 34
- Sodium: 50
- Fat: 0
- Carbohydrates: 35
- Fiber: 0
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I make this Easy, Everyday Pavlova dairy-free?
Yes, you can use dairy-free substitutes such as plant-based butter and non-dairy milk options in the recipe.
What toppings work best with Easy, Everyday Pavlova?
You can top your pavlova with fresh fruits like berries, whipped cream, or even a drizzle of chocolate for added flavor.
How can I prevent my Easy, Everyday Pavlova from cracking?
To minimize cracking, avoid opening the oven door while baking and allow it to cool gradually inside the oven.
