Pavlova recipe from the end of the oeuf

* Go to the Pavlova recipe

We’ve moved back to Australia and thought the first effort in our dowdy but spacious new kitchen should be pavlova. This is an Australian, New Zealand and, oddly, Norwegian dessert favourite that we prepare using a simple recipe that has a few special touches.

A pavlova is basically a giant meringue, but rather than being crunchy or chewy right through it’s meant to be crisp on the outside, with a soft and fluffy interior. A while back I was making ile flottante and encountered what Lenny and I have dubbed the ‘warm method’ of heating the egg whites before beating. We reckon it makes the pavlova mixture more stable and less likely to collapse when shaping and baking, and the inside more marshmallowy when you come to devour it.

Pavlova is not difficult but there are some rules to be observed, particularly that you must let it cool and keep it dry before topping, which you don’t do until right before serving. You can keep the leftovers in the fridge for a few days but they will become less perky as moisture gets into the meringue.

– Waz

Pavlova recipe

8 egg whites
ΒΌ cup/60 ml water
1 ΒΌ cups caster/superfine sugar
1 tsp cream of tartar (or 2 tsp lemon juice)
2 tsp vanilla essence (or seeds from 1 vanilla bean)
600ml whipping cream
about 500g fresh fruit such as berries, kiwi, passionfruit

Heat 1 inch of water in a wide saucepan until fine bubbles form in the bottom; keep it just on the brink of boiling. Put the egg whites, cream of tartar, and sugar in a glass bowl. Sit the bowl in the saucepan over the heat and whisk gently till the egg mixture is nearly too hot keep your fingers in it. You don’t need to aerate the egg mixture; just keep it moving. This process will help stabilise the mixture so it doesn’t collapse during cooking. Take the mixture off the heat and whip vigorously until it forms stiff peaks; an electric whisk is useful here. You should just be able to hold the bowl upside-down over your head without the mixture falling out.

Line a flat baking tray with baking paper. Gently form the mixture on the tray into the shape of a large round cake – the higher it is, the longer it will take to cook.

Cook the pavlova for at least two hours in an oven that’s been preheated to slow – which is about 107 Celsius or 225 Fahrenheit. Keep cooking it on this temperature until it forms a crispy shell on the outside; it should be marshmallowy and soft in the middle. It may take three or four hours to cook, depending on its overall size. A few cracks are normal. Don’t raise the heat or you will brown the pav; by cooking it slowly you are desiccating the outside and setting the centre.

So your pav does not go moist and lose its crispness, leave it in the cooled oven with only the fan on (no heat) until you are ready to serve it.

Whip the cream, spread it over the top of the pav. Chop the fruit and arrange over the top, preferably with a little fresh passionfruit sprinkled over at the last.

Serve with a sip of sweet, sticky wine.

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11 Responses to “Pavlova recipe from the end of the oeuf”

  • Nice video. We hope you will have many more coming in the future. I want to be sure I understand the directions. If I hold the whipped egg whites over my head and they fall out they need a few more minutes whipping,eh? Haha, nice sense of humor!

  • You guys are back! This looks delicious. Would it still work if I halved the recipe?

    I can’t wait to see more vids from you!

  • Anny, I guess you could, but what on oeuf would be the point? You’d just end up with less pavlova! πŸ˜‰
    Try it out and let us know the results.

  • Saw this post popping up in my RSS feeds… couldn’t believe you guys are still alive ;). Welcome back!

  • SOOOO happy you two are back! Keep the recipes coming! :)

  • I’ve watched CTK since the beginning and I’m so glad to see you guys back! Rehashing all past memories with sponge cake disasters, teatowels on fire and what not :) You guys are amazing!

  • Celine, thanks so much for your support, and of course we do remember you from way back when.

  • My girlfriend is going to love the recipe, but, back to Australia? Didn’t want to get caught up in the Olympics/Jubilee?

    I can tell you, you’re missing some gorgeous dark cloudy skies and rain at the moment, it’s bliss! *cough* flaming June!

    • Hi Stuart, yep, back to Australia. Would have loved to stay for the Olympics but in a nutshell it was time to make the move. Hopefully there’s some glorious July-September weather coming your way.

      • I hope so too, I don’t mind the rain, it’s just constant overcast days. Anyway, it feels feel like we’ve followed you on your travels around the world, so best of luck down under. We’re looking forward to more recipes in your new home.

  • You’re FINALLY back!!!!!!!!!!!!!!!!

    WHEEEEEEEE!!!!! Looking forward to more cooking videos!

    PS. You were the first cooking vlog I ever followed and inspired me to start my own video cooking channel! I’ve filmed several episodes and hope to have editing finished by August…

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