Winter Pavlova Recipe with Tangerine Curd and Salted Pistachios (2024)

FAQs

Is pavlova best made the day before? ›

Removing too soon will crack the pavlova. It's best to make the pavlova the night before and allow to cool in the oven over night. Carefully remove the baking paper, place on a serving plate and store in a cool dry place in an airtight container until ready to decorate.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours. You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Store in the pantry or other cool, dark place. Do not store in the fridge. Store for up to 2 days maximum.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.

Can you overbeat pavlova? ›

Powdered icing sugar (not icing mixture) is preferable to caster or granulated sugar. If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

If you accidently let egg yolk into your egg white mix you need to remove all of it. The egg yolk will reduce the ability of the white to billow up and hold the air as it is whipped. The most efficient way to remove all the egg yolk is to use a cracked shell to scoop it out.

If there is a little bit of yolk in the mix the egg white & sugar foam won't be as stable as it could be. It also won't have reached the volume that it would normally get to. When it is in the oven the pav will increase in volume & will crack the outside.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

Are cold or room temperature eggs better for pavlova? Room temperature egg whites will create a more stable and airier meringue. Remove eggs from fridge 30-60 minutes before using. Eggs are easier to separate when cold, so you can separate the eggs first then let them come to room temperature.

If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.

Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce. Freeze ahead tip: Make and freeze the meringue disc for up to 1 month.

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.

Avoid the fridge at this stage (without topping), as a fridge has fairly damp air inside. The meringue will be at its best within 24 hours, but after this the shell may start to soften and will soften more quickly if the air is humid.