Easy Pavlova Recipe

Easy Pavlova Recipe with Four Different Topping 

This versatile pavlova recipe is simple to make and can be customized with different flavors and toppings. Whether you go for a fruity classic or a decadent banoffee twist, this dessert will impress every time.

Ingredients

For the Pavlova Base:

• 4 egg whites
• 165g sugar
• ½ teaspoon vinegar
• ½ teaspoon cornflour
• 1 teaspoon vanilla extract

Optional Flavors for Pavlova Bases:

• 1 tablespoon cocoa powder (for Black Forest)
• 1 teaspoon freeze-dried raspberry powder (for Classic Berry)
• 1 teaspoon freeze-dried mango powder (for Tropical)

Toppings:

1. Black Forest: Frozen plums, melted dark chocolate
2. Tropical: Frozen pineapple concentrate, passion fruit pulp, frozen mango
3. Classic Berry: Frozen mixed berries, passion fruit pulp
4. Banoffee: Sliced banana, drizzled Biscoff spread, dehydrated banana chips, grated chocolate

For All Toppings:

• Thick Greek natural yogurt (as a substitute for cream)

Instructions

Step 1: Prepare the Pavlova Base

1. Preheat your oven to 120°C and line a baking tray with parchment paper.
2. Ensure your bowl is spotlessly clean—any grease or egg yolk will prevent the whites from whipping properly.
3. Add the egg whites to the bowl and whisk until stiff peaks form. If you’re using a hand whisk, it will take a bit longer but is worth the effort.

Step 2: Incorporate the Sugar

1. Gradually add the sugar, ¼ at a time, whisking well between each addition.
2. Continue whisking until the mixture is glossy and smooth. To check, rub a small amount between your fingers—if you feel any sugar granules, keep whisking.

Step 3: Final Touches

1. Add the cornflour, vinegar, and vanilla extract, and whisk for another 1-2 minutes until well combined.
2. At this point, you can divide the mixture to create different flavored bases: 
   • Black Forest: Fold in 1 tablespoon of cocoa powder.
   • Classic Berry: Fold in 1 teaspoon of freeze-dried raspberry powder.
   • Tropical: Fold in 1 teaspoon of freeze-dried mango powder.
   • Leave one plain for the Banoffee pavlova.

Step 4: Shape and Bake

1. Spoon the meringue mixture onto the lined tray, shaping into one large pavlova or four smaller ones.
2. Bake at 120°C for 1 hour 20 minutes. Turn off the oven and leave the pavlovas inside to cool completely for at least 2 hours.

Step 5: Assemble Your Toppings

1. Once the pavlovas are cool, top each with a generous layer of thick Greek yogurt.
2. Add toppings based on your chosen flavor:
   • Black Forest: Top with frozen plums and drizzle melted dark chocolate.
   • Tropical: Add frozen pineapple concentrate, passion fruit pulp, and frozen mango.
   • Classic Berry: Use frozen mixed berries and passion fruit pulp.
   • Banoffee: Arrange sliced bananas, drizzle Biscoff spread, scatter dehydrated banana chips, and sprinkle grated chocolate.

These pavlovas are as versatile as they are delicious. The Greek yogurt adds a tangy balance to the sweet meringue, making every bite a dream. Mix and match the flavors to inspire your next dessert masterpiece.

Head to my YouTube channel to see the video. 

Enjoy

Del x