Pavlova Recipe | How to Make Pavlova

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  • Published on Apr 15, 2019
  • Learn how to make the perfect pavlova cake. If you’re not familiar with pavlova, Pavlova is a meringue-based cake. It has crisp crust and soft marshmallow texture on the inside and topped with whipped cream and fresh fruits. Beautiful and delicious dessert.
    Full printable version: www.thecookingfoodie.com/recipe/Pavlova-Recipe

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    Ingredients:
    For the meringue:
    4 Egg whites (~140g), room temperature
    1 cup (200g) caster Sugar
    Pinch salt
    2 teaspoon Cornstarch
    2 teaspoons white wine vinegar
    1 teaspoon Vanilla extract
    For the cream:
    1½ cups (360ml) Heavy cream, cold
    3 tablespoons (23g) Powdered sugar
    1 teaspoon vanilla extract
    Strawberries
    Directions:
    1. Preheat oven to 160C (320F).
    2. Lay a sheet of parchment paper on a baking tray and mark, a 20cm (8-inch) circle. Turn it upside down. Set aside.
    3. In a large bowl whisk egg whites until soft peaks form, gradually add sugar, until stiff peaks form and the meringue looks glossy. Add white wine vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.
    4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
    5. Place the pavlova in the oven, reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.
    6. Make the cream: place heavy cream, sugar and vanilla extract in a large bowl. Beat to stiff peaks.
    7. Spread whipped cream on top of the pavlova and decorate with fresh strawberries.
    Notes
    • Separate the egg whites when they’re cold, it’s much easier.
    • To make stable meringue: after you separated the egg whites, bring them to room temperature.
    • Make sure your bowl is very clean and there is no any water or grease, otherwise you’ll not be able to rich stiff peaks.
    • The meringue without the cream can be stored up to 3 days in room temperature.
  • Howto & StyleHowto & Style

Comments • 48

  • Paradise Soon
    Paradise Soon Month ago

    I love how u made this thank you
    I make meringue and add it to my home made ice cream yum thank u

  • Saliha Dahmani
    Saliha Dahmani 2 months ago

    Belle recette à essayer bravo chef ❤❤❤❤❤❤❤

  • Legs of Octopus • Food & Lifestyle

    Wow this looks so soft and yummy 😋

  • Johnnie Brice
    Johnnie Brice 3 months ago

    Where is the crust to the pie?

  • خديجة حسين
    خديجة حسين 4 months ago +1

    I am in love right now 💓👌🖒

  • eylon azran
    eylon azran 4 months ago +1

    If I will save it in the refrigerator it will be destroyed? The cream will be destroyed?

    • eylon azran
      eylon azran 4 months ago

      @The Cooking Foodie ok thanks!!!

    • The Cooking Foodie
      The Cooking Foodie  4 months ago

      @eylon azran Yes, but not as on the first day

    • eylon azran
      eylon azran 4 months ago

      @The Cooking Foodie after the day I will make it, it will be ok?

    • The Cooking Foodie
      The Cooking Foodie  4 months ago +1

      It depends on how long you keep the cake in the fridge
      . The cake is at its best on the preparation day.

  • Кирилл Николаенко

    Mmm looks yummy

  • Plush Furr
    Plush Furr 4 months ago

    I can c myself devouring this while cake listening to this song. Peace n quiet n delicious 😍 😍😍 😍

  • Siranoush Malkhasian
    Siranoush Malkhasian 4 months ago

    👍👍👍🌹🌹🌹🌹

  • neelam jhaveri
    neelam jhaveri 4 months ago +1

    superb

  • Jessica P
    Jessica P 4 months ago +6

    As an Australian, I approve of this as we have pavlova at Christmas time and usually in the summer time. Looks so delicious and you made it look easy :)

  • 먹어볼래TryToEat
    먹어볼래TryToEat 4 months ago

    대박 맛있어보인자 looks yummy yummy

  • Eva Simara
    Eva Simara 4 months ago +1

    You are amazing! I'm happy to find your channel!

  • Marlana Polis
    Marlana Polis 4 months ago

    I can’t make meringue to save my life but I’m gonna try this anyway

  • maree adamson
    maree adamson 4 months ago

    No need for the sugar in the cream. Much too sweet.

  • f h
    f h 4 months ago

    🌷🌷🌷

  • Youssef Yousha
    Youssef Yousha 4 months ago +1

    Very goooooood

  • Mariluz Rodríguez Olguin

    Mmmmm muero de amorrr que ricoooooooo

  • Tariften Mutfağa
    Tariften Mutfağa 4 months ago

    😍😍😍😍

  • AZIZ18691
    AZIZ18691 4 months ago +1

    Just looking the slice my hips grew about 2 more inches...lol😂 This looks so good. I must make this sometime soon. 🥰

  • Dalal Isakndarani
    Dalal Isakndarani 4 months ago +1

    لو سمحتوا يا ريت الترجمه كمان بالعربيه

  • Αντωνης Χαλατσης

    Τελεια!!!!!!!!δεν καταφερνω ποτε μα ποτε να πετυχω την παβλοβα μπραβο👏👏👏👏👏👏👏

  • Dustin Deweerd
    Dustin Deweerd 4 months ago +10

    I’m making this and filming it. Mark my words. I love your channel Cooking Foodie!

    • Dustin Deweerd
      Dustin Deweerd 4 months ago +1

      I made the dessert. I hope you watch and comment. I am a big fan of yours. I gave you credit.

  • MEAL Management - PREP YOUR MEAL!

    Oh Wow I love it....

  • Shyamala S
    Shyamala S 4 months ago +1

    ur amazing...

  • Rushali Joshi
    Rushali Joshi 4 months ago +2

    Is there any substitute of white wine vinegar
    Do suggest

    • Schmetterling
      Schmetterling 4 months ago

      Lemon juice

    • Cheryl Stirling
      Cheryl Stirling 4 months ago

      Just vinegar doesn't have to be white vinegar.Pavlova was invented in my country New Zealand after Anna Pavlova.Try pineapple or also from our country Kiwi Fruit

    • Jessica P
      Jessica P 4 months ago +1

      tartar

  • ahrdecoba
    ahrdecoba 4 months ago

    Do you use the oven fan during baking ?

  • Muna Muhammed
    Muna Muhammed 4 months ago

    Can I use normal synthetic vinegar instead of white wine vinegar

  • mariam kamal
    mariam kamal 4 months ago +1

    Awesome, it also goes well with lemon curd.

  • At Aisha's kitchen
    At Aisha's kitchen 4 months ago

    wao gret looks yammi

  • Angela Backer
    Angela Backer 4 months ago

    Gorgeous, did you know that the cake is named after the Russian ballerina Anna Pavlova? Your finished cake reminds me of a beautiful tutu.

  • Спас Янков
    Спас Янков 4 months ago

    Could we use creamotartar here?

  • Kenny Rogers
    Kenny Rogers 4 months ago

    Wow! Very creamy cake. That taste so fluffy and creamy cake. Great recipe. See u next time.

  • Спас Янков
    Спас Янков 4 months ago +3

    This is the most creamiest pavlova i have seen.

  • Bella Bella
    Bella Bella 4 months ago

    😍😍😍😍 تشهيتها

  • Robin Nguyen
    Robin Nguyen 4 months ago

    Woah that’s so tasty 😋 how much cost?

  • Maryam Mahmoud
    Maryam Mahmoud 4 months ago

    حلو جدا 💐