Sunday, 5 February 2012

Valentines Pavlova - Fail Proof Recipe

This Typical NZ Pavlova recipe was given to me by my mothers care-giver, Thank you so much Jane for sharing your recipe and for being such a wonderful, gentle caregiver to my mum ☺ I've adapted this recipe for Valentines by forming a valentines shape and adding pink food colouring but normally Pavlova is white.  There are a few secrets to making the perfect Pavlova, please read these before you begin.

Perfect pavlova recipe

6 egg whites separated
½ cups of castor sugar (fine sugar)
1 teaspoon white vinegar
1 teaspoon cornflour
1 teaspoon vanilla essence
3 tablespoons cold water
Pink food colouring
Fresh whipped cream for topping
Fresh strawberries or other fruit for topping

Beat egg whites until stiff (food mixer is invaluable here!)

Add water (replace 1 teaspoon of the water with pink food colouring if you are adding colour), add sugar little by little continually beating until thick peaks start to form.

Add vanilla essence, cornflour and vinegar and continue beating until it is so thick and shiny that the peaks stand up on their own without flopping over.

Place your sheet of non stick paper onto a baking tray.  Draw the shape you wish to make your pavlova, in this case a large heart. Then take a large tablespoon and big scoops of meringue filling, dropping them in the shape spoon by spoon making sure they all join together. Once you have covered the shape then add another layer of your meringue on top.  If you smooth over the top then it will not crack on cooking, however, I keep the rough shape as I like the more rustic look to my pavlova and I feel the cracking is part of its character.

Bake at 150 degrees Celsius or 300 degrees Fahrenheit for 45 minutes then turn off the oven and leave it to cool completely, this could take around another hour and a half.  Be patient and don’t peek.

When cooled completely you can whip your cream for topping and then add sliced strawberries or any other fruit you may wish. 

A medley of fruits such as kiwi, strawberries, raspberries and blueberries are also lovely , mix and scatter rather than placing perfectly.

Make your pavlova the night before, leave it in the oven until your ready to decorate and serve.  Once you add the cream it will need to be refrigerated, hence leave the decorating until the last is doubtful you will have a trace left to store away!

This recipe is absolutely delicious and turns out perfect if you follow the secrets to a perfect pavlova. You will crunch through the top and the marshmallow centre will melt in your mouth!...Yummy!

If you like this recipe you may also like
my valentines Raspberry Tiramisu which is a no cook easy recipe

Lee oxo
More valentines to come so visit again soon ☺


  1. Do you know what... I have never made a pavlova before. I know, that's terrible. But you have inspired me to give this recipe a go, it looks delicious. xxx

  2. Gosh Vic, a kiwi girl who hasn't made a Pav... Well don't be scared, dive right into this one, as long as you follow those secret tips then you can't go wrong. If you want a really high pav make it smaller than the one I made above and really pile it up. There is plenty of Meringue to do this with the 6 egg recipe.

    Good luck and would love some photos after ☺


    1. By the way, I have no idea why my profile picture has disappeared...I have tried to re-instate it but its not showing?? I think that google connect is the culprit, so will need to sort it out. Sorry, not trying to hide myself :(

  3. Oh...pavlova! YUM. And I'm loving that this is fail can I go wrong? Would be delighted for you to link this up to Mop It Up Mondays (going on through Friday):

    1. Thanks Kristi, yes fail proof as long as you read the tips I gave. I would also be delighted to link up to your blog, I will look out for the link later this week.




Thank you for your time to leave a comment, I ♥ to read your comments and try to reply to them all.