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Pavlova – quick, foolproof recipe

Pavlova – quick, foolproof recipe

Name: Pavlova – quick, foolproof recipe
Prep time: 30 min
Cook time: 90 min
Yield: 6 pieces
Ingredients: 120 g Egg white; 1 pinch Salt; 200 g Granulated sugar; 1 tsp Vinegar (white wine or apple); 1 tsp Cornflour; 80 g Wild berries, fresh or frozen; 10 g Pomegranate seeds; 10 g Water; 80 g Full cream, whipped; 10 g Blueberries, fresh; 10 g Raspberries, fresh; as needed Pomegranate seeds, fresh; as needed Peppermint, fresh; 120 g Egg white; 1 pinch Salt; 200 g Granulated sugar; 1 tsp Vinegar (white wine or apple); 1 tsp Cornflour; 80 g Wild berries, fresh or frozen; 10 g Pomegranate seeds; 10 g Water; 80 g Full cream, whipped; 10 g Blueberries, fresh; 10 g Raspberries, fresh; as needed Pomegranate seeds, fresh; as needed Peppermint, fresh

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Posted on: 2024-05-27

By Rebecca Odermatt

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Pavlova nests with cream, raspberries, blueberries and pomegranate seeds on dark wood

A berry dream on Meringue

Baking 90 min. Easy ↓ To the recipe

Quantity6 pieces

Active time30 min.

Total time2 hrs.

EggMilk

Anyone who likes Meringue will love pavlova — whether served simply with whipped cream or with fresh seasonal berries and other fruits such as pomegranate, mango or passion fruit.

We show you how easily you can make these little Meringue clouds yourself and then arrange them however you like with a homemade fruit coulis and fresh berries.

The secret lies in the sugar: two thirds are trickled in slowly, the last third only briefly stirred in. This way fine sugar crystals remain in the mixture — and those are exactly what give the pavlova its stability. If you want to learn more about airy egg-white mixtures, you'll find further basics in our knowledge articles.

Enjoy trying it out.

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Ingredients Step by step Recipe card Equipment Tips Frequently asked questions

Ingredients

Quantity:

Meringue

120 gEgg white

1 pinchSalt

200 gGranulated sugar

1 tspVinegar (white wine or apple)

1 tspCornflour

Fruit coulis

80 gWild berries, fresh or frozen

10 gPomegranate seeds

10 gWater

Finishing

80 gFull cream, whipped

10 gBlueberries, fresh

10 gRaspberries, fresh

as neededPomegranate seeds, fresh

as neededPeppermint, fresh

Step by step

If you're in a hurry: the compact recipe card further down sums it all up.

Meringue mixture

Whisk the egg whites with salt

Whisk the egg whites in the stand mixer with a little caster sugar and a pinch of salt. As soon as the mixture becomes foamier, slowly trickle in a bit more sugar.

Egg whites being whisked with a pinch of salt in a glass bowl

Caster sugar slowly trickling into the foamy egg white mixture

Add the sugar in stages

Repeat the slow addition of sugar until the meringue is nicely white and firm — about two thirds of the sugar in total. Add the last third at the very end and stir it in only briefly.

The mixture may still contain sugar crystals: those are exactly what give it stability.

The egg white mixture is whisked further with the hand mixer and turns whiter

Stiffly beaten egg white forms firm peaks on the whisk

Stir in the vinegar and starch

Add the vinegar and sieve in the cornflour. Fold both in with a Rubber scraper — no longer with the machine, otherwise you'll lose the air.

A teaspoon of vinegar is added to the stiff egg white

Cornflour is dusted through a sieve onto the egg white mixture

Shaping and baking

Portion and spread into shape

Place 50 g of the mixture per pavlova onto a baking tray lined with baking paper. Run the Rubber scraper around the outside of the mixture and shape it into an oval.

Portions of meringue mixture are placed onto the baking paper with the spatula

The meringue mixture is shaped into an oval with the Rubber scraper

Pull up the edge

Using a small spoon, sweep the edge upwards from the outside and pull the egg white peaks slightly towards the centre. This creates the hollow that the cream goes into later.

The edge of the meringue is pulled upwards with a spoon

Dry for 90 minutes

Slide the meringues into the oven, preheated to 130 °C fan, turn it straight back down to 100 °C and dry them for about one hour and 30 minutes.

They're done when they're nicely crisp on the outside and still soft inside — much like marshmallows. Then they're perfect.

Finished dried meringue nests with slightly browned edges on the tray

Fruit coulis (optional)

Briefly cook down the berries

Put a few fresh wild berries and pomegranate seeds into a small pan and heat them on a low setting. If they release too little water, you can add a tablespoon of water. Let the mixture cook down briefly, pour it into a fresh bowl and let the fruit coulis cool completely.

The fruit coulis is entirely optional — you can also top the pavlova dessert directly with fresh fruit.

Finishing

Fill in the cream

Whip the full cream until stiff, fill it into a piping bag and add about 25 g to each fully cooled meringue nest.

If the surface hasn't collapsed on its own, help it along gently with your fingers and press it down slightly — that way you'll have more room for the cream.

Whipped cream is piped from the piping bag into the meringue nest

Arrange the berries and fruit coulis

Now place the fresh berries on top of the cream — raspberries, blueberries and pomegranate seeds. If you've made the fruit coulis, add it beforehand or in small dabs over the top. A few sprigs of peppermint at the end, and the pavlova is ready.

Serve it right away: the meringue draws moisture from the cream and loses its crispness over time.

Fresh raspberries and blueberries are arranged by hand on the filled pavlova

Compact · printable

Pavlova with berries

Quantity6 pieces

Active time30 min.

Total time2 hrs.

DifficultyEasy

Baking temperaturePreheat to 130 °C, reduce to 100 °C

Baking time90 min.

Ingredients

Quantity:

Meringue

120 gEgg white 1 pinchSalt 200 gGranulated sugar 1 tspVinegar (white wine or apple) 1 tspCornflour

Fruit coulis

80 gWild berries, fresh or frozen 10 gPomegranate seeds 10 gWater

Finishing

80 gFull cream, whipped 10 gBlueberries, fresh 10 gRaspberries, fresh as neededPomegranate seeds, fresh as neededPeppermint, fresh

↑ Detailed instructions with pictures

Preparation

Whisk: Whisk the egg white with the salt and a little sugar until foamy.
Sugar: Slowly sprinkle in two thirds, then briefly stir in the final third.
Bind: Add the vinegar, sift in the cornflour and fold in with the scraper.
Shape: 50 g per pavlova onto the tray, spread into an oval and pull up the edges.
Dry: Put in at 130 °C, reduce to 100 °C and dry for 90 min.
Fruit coulis: Optional: briefly cook down the wild berries and pomegranate, then let cool.
Fill: Whip the cream stiff and pipe about 25 g into each cooled nest.
Arrange: Add berries, pomegranate and mint — serve immediately.

Nutritional values per 100 g

236kcal

5.9 gFat

42.7 gCarbohydrates

3.1 gProtein

Storage & shelf life

Pavlova is meant to be eaten straight away: the meringue draws moisture from the cream and fruit and loses its crispness in the process. The unfilled meringue nests, on the other hand, can be prepared well in advance — kept airtight and dry, they last several days. Only fill them just before serving.

Everything for this recipe

Recommended from our bakery — exactly the sizes the recipe was tested with.

Ingredients

Pasteurised egg white powder 100 g

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Accessories

Delivery in 1–2 working days · Free shipping from CHF 100*

A lovely touch

Not needed for the recipe — but it fits.

Rubber scraper light blue, large

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So it turns out perfectly, guaranteed

The sugar crystals are intentional

The final third of the sugar is stirred in only briefly and should not dissolve completely. The fine crystals give the mixture stability — they are the reason this pavlova is foolproof.

Preheat to 130, bake at 100

The oven is preheated to 130 °C and turned down to 100 °C the moment you put the tray in. The initial heat sets the crust, the low temperature then dries it gently — at a constant 130 °C the pavlovas turn brown and cracked.

Nests in advance, fill only shortly before

The baked Meringue nests keep for several days if stored airtight and dry. Cream and berries are added only just before serving — otherwise the Meringue goes soggy.

Frequently asked questions

Vinegar stabilises the egg white and, together with the cornflour, helps the pavlova stay crisp on the outside and soft on the inside — instead of drying out completely like an ordinary Meringue.

The nests yes — kept airtight and dry they last several days. Fill them only shortly before serving, otherwise the Meringue goes soggy.

Usually because the oven was too hot. Preheat to 130 °C, but the temperature must go back down to 100 °C right after you put the tray in. If it bakes at a constant higher heat, the sugar caramelises and the surface browns.

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