This Easy Australian Pavlova Recipe is all about that crunchy, chewy meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream, fruit and topping ideas. And with KitchenAid’s new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!
First up, preheat your oven to 150˚ Celsius and line your tray with baking paper.
Pop your egg whites into the KitchenAid mixing bowl and attach the whisk.
Start by whipping the egg whites on Speed 2 then move through to Speed 4 after a couple of minutes. When the egg whites turn into bubbly soft peaks, up the speed to 6 and add the sugar and cornflour, then increase to Speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
Now bring the speed right down to 4 and pour in the vinegar and vanilla essence. You might need to scrape down the meringue from the sides of the bowl every now and again with a spatula to make sure it mixes through. Let it mix for 1 minute then switch off your KitchenAid.
Now scoop out your meringue mixture onto the lined baking tray and form a flat circle shape. Smooth it out or get creative with twists and twirls. Pop in the oven and bake for between an hour to an hour and a half until the meringue has set into a crunchy, crispy outside with a soft golden glow. When cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven with the door slightly open.
While the pavlova is cooling, pour your cream into your cleaned KitchenAid bowl and pop it in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on your KitchenAid and whip the cream on Speed 6 – 8. Add in the sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.
When is My Pavlova Mixture Ready? You'll know when it's ready, because your meringue mixture should stay firmly stuck in the bowl, even if you tip it upside down.Testing this theory over your head is, of course, completely optional.
How long to cool Pavlova? Our general rule is at least an hour or two, or even overnight if you want to play it safe. Once the oven is cool, we say the pavlova should be too and all good to come out.
Why does Pavlova sink or collapse? If you take the Pavlova out the oven too soon while it's still warm this will cause it to sink, collapse and shrink from the cold air. To help the oven cool down quicker, we open it just a crack so the hot air can escape faster without allowing the cold air to come in too quickly. If you're worried, leave the pavlova in the oven overnight with the door shut then top it first thing in the morning.
Can Pavlova be made in advance? Yes! You can make pavlova in advance, even up to a few days. Just store in an airtight container or wrapped in a clean tea towel. Keep the meringue base separate from the topping to keep everything crisp, crunchy and fresh for when you serve it up.