Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pavlova!! Recipe
Subsequent time, strive Mini Pavs. They’re cute!
There is no such thing as a higher summer time dessert than the good Aussie Pav!
Pavlova is a kind of desserts that’s notoriously straightforward but notoriously troublesome. I believe many individuals are scared to make it. Others have lamented that it is best to simply settle for that it’s going to come out of the oven fairly cracked.
Although I’m going to be sharing my ideas for an ideal near-flawless pav (together with a couple of you’ll have by no means heard of earlier than!), first up, let me be clear about one factor – it doesn’t matter if it cracks!! Even when it cracks severely.
Simply do your finest to piece it again collectively, utilizing cream as a glue and to cover the worst cracks. It solely wants to carry collectively so that you can place it on the desk, for everybody to ooh and ah over it, so that you can have your second of glory.
The minute it will get minimize to serve it up, it doesn’t matter. Even an ideal pav seems like a multitude as soon as it begins being served!
However because it so occurs, in the event you observe my ideas, I’m assured you’ll have a crack-less near-flawless Pav… 😉
I’ve seen many “no-fail pavlova” tip lists, however I’ve by no means seen an inventory with all of those, primarily as a result of a few of them are my very own, found after many trial and errors!
1. Measure the egg whites by quantity. It is a large tip! “4 egg whites” can vary from wherever between 100 – 180ml (3 – 6oz) relying on the scale of the eggs + how a lot egg white you handle to get out of every egg. The quantity of egg whites used is vital to a profitable Pav!
2. Use contemporary retailer purchased eggs. Not eggs which were hiding at the back of your fridge for weeks!
Received your individual chickens? I’m jealous! BUT, don’t use freshly laid eggs for pavlova as they take longer to fluff up. Use eggs which are circa 5 days+ previous. Retailer purchased eggs are a secure guess. 🙂
3. Separate the eggs whereas fridge chilly. Belief me, it’s a lot simpler than once they’re at room temperature. PS In case you’re new to separating yolks from whites, simply crack the eggs into your hand and let the whites slide via between your fingers. Jiggle your hand barely to get all of the whites off the yolk, and also you’ll be left with simply the yolk sitting in your fingers.
4. Not even a drop of yolk is allowed! Even a little bit of yolk can damage the entire batch i.e. it received’t fluff up. So in the event you by accident get yolk in your whites, you’ll be able to strive scooping it out utilizing a shell (additionally good tip for choosing out shell bits) however in the event you suppose there’s any likelihood it has tainted the remainder of the whites, begin once more. It isn’t definitely worth the danger!
5. Convey egg whites to room temperature. They fluff up significantly better. So separate whereas chilly, then convey to room temperature.
6. Ensure that your bowls and whisk are clear and dry. Grease and water can cease whites from fluffing.
7. Use an inverted cake pan. For shaping (saves you drawing a circle on paper) and in addition ease of transferring the Pav to a platter. There may be nothing sadder than pulling an ideal Pav out of the oven, solely to have it crack when transferring it to the serving platter!
Ideas continued under photograph….you didn’t suppose I used to be completed, did you? 😉
8. WEATHER WARNING!!! Warmth and humidity. Because it occurs, Pav is a summer time dessert however it isn’t conducive to being made in scorching humid climate. It could actually trigger the Pav to break down throughout or after baking. I don’t know the precise temperatures and humidity % minimize off factors and had quite a lot of epic failures earlier than I work out ideas #9 – #13. Utilizing the guidelines under, the Pav within the photographs have been made final week throughout a warmth wave when it was 33C/91F and humidity was 65 – 75%. So whether it is scorching and humid the place you’re, don’t skip #8 onwards, they have been created particularly for the Aussie summer time!!!
9. Greater is best….besides in summer time 😎 I do know, I do know. You wish to do an enormous pav. However truthfully, for the sake of a Pav that doesn’t collapse on you, follow 4 eggs. I can’t stress that sufficient. I’m talking from expertise right here, having tried a couple of 6 egg pavs a couple of weeks in the past. A 4 egg Pav will serve 8 -10 simply. 4 eggs doesn’t sound like a lot, however this expands. Any bigger, and the chance of extreme cracking is absolutely excessive. No less than, in scorching humid climate. You are able to do large Pavs in cooler months!
10. Don’t make it too tall. The taller the Pav, the higher the chance of collapse / extreme cracking. In summer time, I wouldn’t go increased than 5cm/2″. It’ll broaden to about 7cm / 2.7″. You are able to do your taller Pavs in cooler months. 🙂
11. Make the sides sloped / dome like form. Sure, an ideal cake-like formed Pav with vertical clean edges is fairly. But it surely’s additionally probably the most fragile form. The form of my Pav, virtually like a dome however with a flat prime, is the most secure. Having the rugged floor additionally helps present stability I discover. (Actually hoping an engineer studying this may clarify why that is so in easy English, that is past my capabilities. I simply know they’re much extra secure formed like this!)
12. Preheat oven to a excessive temp, then flip down. The preliminary excessive temp actually helps to get that crust kick began to stabilise the meringue.
13. Bake on a really low temp for longer – This retains your Pav good and white (so pretteee!). I bake mine at 100C /210f (fan/convection) or 115C / 240F (customary). Additionally baking for longer at a decrease temp once more helps with stability (increased temp may cause Pav to puff too quick which then collapses later).
14. No peeking and no thundering via the kitchen!! Critically, I’m NOT joking. Peeking = lack of warmth / door slamming = collapsed Pav. Thundering via kitchen with timber flooring (I’m evident at a sure large fur ball as I write that) = collapsed Pav.
15. Depart in oven in a single day. Or all day. Letting it quiet down progressively = much less cracking danger. Additionally in summer time, particularly on scorching humid days, the place higher to depart the Pav than in a sealed almost-airtight oven?
16. BE GENTLE when topping the Pav! Hanging my head in disgrace. I as soon as tipped a bowl of strawberries on a Pav and watched in dismay because it sank. Place the topping on gently by hand.
17. Make further cream. No, not for serving. To make use of as glue / disguise cracks / in case it sinks. Keep in mind the fantastic thing about the Pav – even in a severely destroyed state, it might probably nonetheless be made to look fairly with cream and fruit!
Observe these ideas for my Pavlova recipe, and that is what’s going to come out of the oven even on a 33C/91F day – a close to excellent Pav. 🙌🏼
Prime with cream and berries, or no matter fruit you need! I completely forgot to place passionfruit on this. I do really feel like passionfruit and Pav is simply quintessentially Aussie!
And that second whenever you place if on the desk, when everybody oohs and aaahs over the attractive Pav…lap it up. You completely deserve it. 😉
Marshmallow on the within. The softest most delicate meringue on the surface. Smothered in softly whipped cream and piled excessive with fruit… I actually can’t consider a terrific Aussie summer time dessert. – Johnsat x
PS. If it’s Christmas time nevertheless, you’ll be able to take Pavlova to an entire new stage – actually – with my showstopper Pavlova Christmas Tree! Or, serve up a platter of cute Mini Pavlovas!
I like pav.
See?
Ingredients
- 150 ml / 5 oz egg whites (4-5 eggs fridge cold eggs) (Note 1)
- 1 cup caster sugar (superfine sugar)
- 1 tbsp cornflour / cornstarch, sifted
- 1 tsp white vinegar
- 1 1/2 cups thickened cream / heavy cream (any whipping cream)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract or essence
- Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.
Instructions
- Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 – 160ml is ok).
- Set whites aside to come to room temperature.
- Preheat oven to 170°C/340°F (180°C fan-forced).
- Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
- Add sugar 1 tbsp at a time, beating as you go. (Note 3)
- After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit – that means it is ready.
- Add cornflour and vinegar, beat on low for 5 – 7 seconds (or fold through with spatula) until just mixed through.
- Get the base of a springform cake pan (24cm/9.5″ or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.
- Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8″ in diameter (Note 5).
- Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 ” high – not much higher. (Note 5). See video / photos in post. It will rise/expand.
- Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/240°F (100°C fan).
- Bake for 1 1/2 hours – no peeking, no thundering through kitchen! (Note 6)
- Turn oven off, leave the door closed and leave Pav in the oven overnight to cool (I’ve done 18 hours).
- Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
- Just before serving, top with cream and fruit of choice.
- Serve and be a rock star!
- Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape – don’t overbeat, it should be silky smooth, not speckled with bubbles and stiff.
Notes
1. Eggs can differ drastically in size so the best way to ensure your Pav works is to measure the egg whites by volume. Separate eggs while cold because it’s easier, then bring whites to room temperature because they fluff up better / easier.
Don’t use old eggs that have been hiding in the back of your fridge for weeks. Use eggs you bought recently.
BUT don’t use freshly laid eggs, if you’ve got your own chickens! They take longer to fluff up because the whites are so tight. Make sure they’re 4+ days old. Store bought is a safe bet (3+ days by the time they hit the shops!).
150ml is just shy of 2/3 cups.
2. To beat whites to soft peaks, beat the whites until you can’t see the egg whites anymore i.e. it all turns into white foam, then beat for a further 1 minute. The whites should now be soft peaks – i.e. just holds its shape in peaks.
The vinegar and cornflour / cornstarch help keep the egg whites stabilised once whipped which is especially important for a pav because it’s quite tall (not as important for small meringues).
3. If using a handheld beater, use a heavy based bowl so you can beat while adding sugar at the same time without the bowl moving around.
4. Work quickly here – after you stop beating, try to get it in the oven within 5 minutes max.
5. Eyeball it, you will go by height to determine Pav size, not diameter. The cake low height and shape with slightly sloping inward edges makes it a more stable so it is less prone to cracking / collapsing. And don’t worry, the Pav rises and expands when it bakes!
6. I bake for longer at a lower temp than most recipes because I find it makes the Pav more stable and also makes it come out white. Higher temp can cause the Pav to rise too fast, making it more prone to collapsing. I preheat the oven on a higher temp to kick start the crisping of the shell to compensate for baking at a lower temp.
7. MAKE AHEAD / STORING: Store the cool pav in an airtight container until ready for serving. I have baked it the night before then left it in the oven until lunch time the next day – worked a treat. Do not refrigerate the Pav – it will sweat when it comes to room temperature and soften the crisp meringue shell. Only put the topping on just before serving – once the cream etc is on the pav, it holds up well for around 20 min, 30 min tops.
8. Nutrition for pavlova only (excludes cream and fruit topping)
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