A pavlova is one of those typical dessert that people can sometimes get a little scared of. Such a giant mountain of pillowy meringue that needs to bake in the oven can be a little daunting maybe but in reality it is one of the easiest desserts out there and a guaranteed showstopper! You can even make it a couple of days before so you have nothing to worry about on the day itself. And to be entirely honest, this recipe has featured more often on this blog in various shapes so it’s not really new but what is new is the way I created the fancy shapes in the sides. Looks cool right?
I had seen something similar from Call me Cupcake where she made one with cherries but what really appealed to me was the side of the pavlova so I decided to try it myself. She didn’t mention how to do it in the recipe so I did some creative thinking and I like the result anyway…
To show you a bit better how I made the pavlova I took a picture of the empty one. How to do it? It’s quite simple really. You make the pavlova according to the recipe instructions. Make sure the eggwhites are nice and stiff because otherwise you’ll have a hard time pulling this off. Put the meringue on your baking try and make sure it is as round as you can get it. Use a spatula to smoothen the sides and try and make the side a bit rounder by making a hole in the middle and pushing it gently outwards. Having that hollow in the middle will be handy when you want to fill the pavlova later.
Now take a spoon. Not too big. A dessertspoon will be perfect. Gently brush over the sides creating a pattern as you see in this pavlova with your spoon. Once done, pop it in the oven and bake.
For the cranberry compote I have used my killer recipe for cranberry sauce but instead of passing it through a sieve I have left it as is (of course I did remove the star anis and cinnamon!) and used it as a compote instead. Just as good!
- 4 egg whites
- 225g sugar
- 6 teaspoons cornstarch
- 1 teaspoon white vinegar
- 250ml whipping cream
- cranberry compote
- Preheat the oven to 150 C.
- Whip the eggwhites in a grease free bowl until soft peaks. Slowly add the sugar until the meringue is glossy.
- Put the cornstarch through a sieve and fold it into the eggwhites together with the vinegar
- On a baking tray lined with baking paper make a circle of about 18 cm wide of the meringue and put it in the oven. Turn down the oven temperature to 120 C and leave it in for an hour. Turn the oven off and let the pavlova cool in the oven completely.
- Once cooled you can top the pavlova with whipped cream and as I did with cranberry compote