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Producing the perfect pavlova

Feeling tentative about attempting pavlova? Follow our recipe team’s top tips for guaranteed success!
Producing the perfect pavlova

We may never resolve the question of whether pavlova originated in Australia or New Zealand (we’ve got our thoughts!). But we can all agree that it’s a delicious and seriously impressive dessert – crunchy on the outside, soft and slightly chewy on the inside, topped with freshly whipped cream and your favourite fresh fruits. And with a little help from your Thermomix, it’s a lot easier than you think with the Thermomix helping you with most of the heavy lifting.

Still, there are many who are still a little tentative when it comes to making pavlova, so follow our top tips for guaranteed pavlova success!

Tips for egg whites

Be sure to separate your egg whites cleanly. Even the smallest trace of yolk can wreak havoc on your pav. It’s no yolk!

Fun fact: Cold egg whites separate easier, but you’ll want to let your egg whites comes to room temperature before you start whipping them.

Tips for keeping it light & fluffy

Ingredients such as cream of tartar, cornflour and white vinegar can be used to stabilise your egg whites and keep them nice and fluffy. Don’t be tempted to leave them out. They’ll also help you create that crunchy on the outside, soft and pillowy on the inside vibe you’re looking for. Try our classic pavlova recipe in The Basic Cookbook, or click here to try our Mixed Berry Pavlova Stack on the Recipe Community.

Tips for equipment

The secret to the perfect pav is a sparkling clean mixing bowl and butterfly whisk. Rinse your bowl with 1 litre of cold water and 2 tbsp white vinegar and mix 30 secs/speed 3. Pour mixture out and dry your bowl and butterfly with a clean tea towel.

Fun fact: the Thermomix TM5 butterfly is a very intelligent accessory designed for maximum aeration – just what you want when making pavlova.

Tips for sugar

Patience is a virtue, and never more so than when you’re adding sugar to your whipped egg whites. Take it one spoonful at a time for a total of 3-5 minutes. Caster sugar is the best as it will dissolve into the egg whites quicker than raw sugar. If you don’t have any on hand, pop granulated sugar into your mixing bowl and mill 10 sec/speed 9.

Click here to watch how it’s done from cookbook author Nico Moretti.

Tips for baking

You have another opportunity to practice patience here as low and slow is the name of the game. Preheat oven at 150˚C to crisp up the outer edges and drop temperature to 120˚C to finish cooking. When it’s finished cooking, turn off your oven and leave meringues to cool completely with the oven door shut (at least 2 hours).

Tips for storing

Your meringues can be made up to two days ahead. To keep them fresh be sure to store in an air-tight container after they have fully cooled down.

Tips for no waste

Did your pavlova fall flat? Don’t despair! Turn your #pavlovafail into a delicious and oh-so-trendy Eton mess!

Feeling inspired? Here are three desserts we love.

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Dani Valent’s Pavlova Tower

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Mixed Berry Pavlova Stack (Find this recipe, plus two other variations in our Festive Flavour cookbook)

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Deconstructed Eton Mess by MasterChef Beni Orwell