Sometimes you need a knockout dessert. Something showy and impressive that looks like a million bucks but is easy to make. That’s where the pavlova cake comes in.
Pavlova is meringue with cream and fruit on top, and it is divine. It’s probably not THE best for you, but if you’re looking for a fun cake alternative or a gluten-free dessert this one is a winner.
Try mixing up the filling and see what combinations you come up with!
It’s one of my favorite desserts, I hope you enjoy it!
4 eggs, separated*
1/ 4 tsp cream of tartar
1 1/ 4 cup sugar
1 1/ 2 tsp corn starch
1/ 2 tsp vanilla
Vinegar (any variety)
1/ 2 cup whipping cream
8oz thick yogurt**
Roughly 1 cup berries, sliced***
*You won’t need the yolks
**I would suggest either flavored greek yogurt or what I used, lime flavored Noosa yoghurt. The greek yogurt or Noosa both would give you a good tang to counteract the sweetness of meringue.
***I used berries on my pavlova, but you can use whatever you would prefer. I would suggest a tarter fruit.
1. Using kitchen roll, wipe the inside a large mixing bowl and your electric mixer’s whisk with vinegar.
2. Place egg whites and cream of tartar in your prepared bowl and whip with an electric mixer until bubbles cover the top of the mixture, making it a little foamy.
3. Gradually add the sugar, vanilla and corn starch and mix until stiff, glossy peaks form. Take a small amount of it and rub between two fingers to see if you can feel granules of sugar. If it’s smooth, you’re done mixing, if it’s still grainy you should keep going.
4. Preheat your oven to 275 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper.
5. Fill a piping bag, or Ziploc bag with the corner cut off, and pipe one disc about______ in diameter and about half an inch thick. Then pipe another disc ___ round and half an inch thick until you run out of meringue, this should create a ring.
6. Bake for 40-50 mins. You should be able to lift them off the paper without sticking and tapping the bottoms should create a hollow sound. Use caution when doing this as the meringue will be quite fragile.
7. Let cool.
1. Whip your cream and yogurt until medium peaks form. (Keep chilled if doing this beforehand.)
2. Cover the filled in disc with the yogurt mixture and then put one layer of berries on top.
3. Place the ring disc on top of the berries.