I’m sharing with you how to make a Pavlova, this a popular dessert here in New Zealand
made out of egg whites and sugar.
It’s kind of like a meringue on the outside but like eating a sweet fluffy cloud on the
inside, served with freshly whipped cream and whichever kind of fruit is in season.
It’s eaten all year round but especially around Christmas you’ll find it everywhere.
Welcome to recipes by Carina where I show you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
I also have a bunch of other Christmas recipes here on my channel, including how to make
a gingerbread house so make sure to subscribe and take a look.
You’re going to need 6 egg whites for this dessert.
Separate the eggs one at a time in a seperate bowl before adding it into a large bowl or
the bowl of your stand mixer.
It’s important to do this in a smaller bowl first just incase an egg yolk breaks, it doesn’t
ruin the whole batch.
Any trace of yolk and the meringue just won’t whip up properly as the fat in the egg yolk
suppresses it.
You’ll need some sort of mixer for this recipe whether thats a hand mixer or a stand
mixer.
We’re going to be whipping the egg white into a meringue on quite a high speed so there
is no way you’ll be able to do it by hand.
A stand mixer is easier as you have both of your hands free for slowly adding your ingredients
but a hand mixer will be just fine.
If you would like the full recipe for this Pavlova it will be on my website as well as
the full measurements in the description box below.
Let me know in the comments below if you’ve ever made or tried a Pavlova.
There is a little bit of a debate over whether its a Kiwi or Australian dessert, but it’s
most definitely from New Zealand.
It’s named after a Russian ballerina who visited in the 1920s.
Usually freshest is best put pavlova is actually a great way to use up any older eggs you may
have.
The whites aren’t as tightly bound as they age meaning they whip up for Pav much better.
You may be wondering what you should do with all of those leftover egg yolks.
They’ll keep in the fridge for a few days but a great way to use them up is to make
a lemon curd, this pairs perfectly on top of a Pav.
If not they’re great to add into scrambled eggs for a richer flavour.
When you’ve separated all of your eggs turn your mixer onto a low speed at first until
the egg whites become foamy, then turn to a medium speed.
When you’re make a meringue it’s important to start on a low speed first as using a high
speed creates air bubbles much more quickly but they aren’t uniform.
This makes the meringue much less stable and more prone to collapsing.
While the egg whites are whipping up, measure out the sugar.
You’ll need castor sugar for this recipe or it may also be known as super fine sugar.
It’s not as fine as icing or powdered sugar but a lot finer than granulated white sugar.
If you can’t find this just place your normal sugar in a food processor and process until
it is finer.
We need this type of sugar as it dissolves much easier and faster into the meringue.
You’ll need one and a half cups or 250g.
You’ll notice I give the measurements in metric and imperial so no matter where you
are from in the world it should be easy enough to follow the recipe.
Whip the egg whites until they form stiff peaks.
Stiff peaks are when you remove the beater and the egg whites form a peak that doesn’t
fall to the side.
Now with your mixer on a high speed start to add your sugar about a tablespoon at a
time.
This makes sure all of the sugar dissolves into the egg whites and if you were to just
pour in the whole lot your egg white would completely collapse, loosing all of that air.
The meringue should get glossier, fluffier and brighter white with each tablespoon of
sugar you add.
This is the time where it’s important that you’ve used a large enough bowl as it will
grow in size considerably.
Don’t rush the sugar, it should take you quite a few minutes to add it all in.
When all of the sugar has been added beat the meringue for a further 5-7 minutes on
high speed.
After this time check your meringue.
Take a bit between your fingers and if you can feel any grittiness from the sugar beat
for another minute and check again.
You want it to be completely smooth as this means all of the sugar has dissolved.
If you ever make a pavlova and you get that sugary water that comes out while baking this
is usually because some of the sugar hasn’t dissolved and is melting in the oven.
The last couple of ingredients we’ll need are corn flour or corn starch, same ingredient
just different names depending on where you live in the world, and vinegar.
Turn the mixer off and measure out 2 teaspoon of the corn flour and add it straight to the
bowl, followed with 1 teaspoon of white vinegar.
Turn your mixer onto high and beat for 30 seconds or so just until the ingredients are
fully incorporated.
Turn your meringue out onto a lined baking sheet and shape it into a 9 inch or 23cm circle.
This doesn’t need to be exact, just eye ball it.
You don’t want it to be smooth, this dessert is the most rustic thing you can think of.
Place the pavlova into a 130C or 260F oven for an hour and 5 minutes.
After this time turn your oven off and without opening the door leave the pavlova to cool
completely for about 4 or 5 hours or overnight is best.
Cooling gradually helps to stop the pavlova from collapsing.
The pavlova keeps in an airtight container for about a week.
To serve the pavlova whip up about a cup and a half of cream.
If you’ve ever had trouble whipping cream before I have a full video full of tips and
tricks and even how to fix over whipped cream.
Ill have it linked in the description box below if you’re interested.
Top the pavlova with the whipped cream and top with fresh fruit.
Traditional is strawberries and kiwi fruits but pavlova goes with nearly everything so
use your favourites.
I’m going with a mix of in season fresh berries.
Let me know if you’re going to make this Pavlova and don’t forget to subscribe to
my channel for more recipes.
Thank you for watching and I will see you in my next video.