Professional Baker Teaches You How To Make PAVLOVA!

Chef Anna Olson is here to teach you how to make the very best Classic Passion Fruit Pavlova. Check out the recipe below and try it out for yourself! Don't forget to comment below and let us know how it turned it out!

Ingredients

Pavlova

4 large egg whites, at room temperature
1 cup sugar
1 Tbsp cornstarch
¾ tsp cream of tartar
1 tsp vanilla extract

Assembly

1 cup whipping cream
½ tsp finely grated lemon zest
1 Tbsp fresh lemon juice
3 Tbsp sugar
½ tsp vanilla extract
2 ripe passion fruit

Directions

1. Preheat the oven to 275 F. Trace a circle 8-inches across using marker on parchment paper, then flip the paper over onto a baking tray.

2. Whip the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip until the whites on high speed until they hold a firm peak when beaters are lifted. Stir the cornstarch and cream of tartar together and fold this into the meringue by hand, then fold in the vanilla.

3. Dollop the entire meringue into the centre of the drawn circle and spread using a spatula, creating an upwards “swoosh” from the base to create lines going up (this gives the pavlova a pretty shape).

4. Bake the pavlova for about 60 to 90 minutes – it will still seem soft on the outside when warm, but if the meringue does not cool to have a crunchy exterior, you can return the meringue to the oven for an additional 15 to 30 minutes (the outdoor temperature and humidity impacts the bake time). If the pavlova begins to brown, crack open the oven door and continue baking. Cool the pavlova completely on the baking tray.

5. For assembly, whip the cream to a soft peak and fold in the lemon zest, lemon juice and then the sugar. Gently lift the pavlova (using the bottom of a removable bottom tart pan works well) onto your serving plate, then spoon the whipped cream over top, spreading it, but not quite to the edges. Cut the ripe passion fruits in half and scoop out the seeds and juice, spooning this overtop of the cream.

6. The pavlova meringue can be baked hours ahead, but should be assembled right before serving.

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[bymelaniekaye]

As an Aussie, we are the masters of a good Pav! A hot tip.... Once the cooking time is up, turn the oven off but slightly open the oven door and leave the pavlova to cool gently and gradually. It can take an hour or two but it stops the pav from collapsing and helps retain the moisture. Try it! I promise you won't be disappointed.

[JaimeThomas]

I just love how you explain the science behind the baking 💕

[hanannimri]

Anna Olson, you are so talented, i can watch your videos all day, i tried some of your recipes and turned out amazing, thank you.

[jimstein]

I am going to watch the bird’s nest video then I will watch this again. How fun, I feel like I am back in school. I love how you explain the chemistry of baking. Thank you Professor.

[emypollock]

No comment just you're the queen of pastery chef

[effeo]

in the early years of this century, I used to watch Sugar on the Food Network Canada. While I appreciated your technique and explanations, I found you were not a natural presence in front of the camera. Now your warm personality shines through. Like a fine wine, you have really improved over the years!

[MsMOLLYKINS]

You cook a lot like I do only you are so professional ... I am a basic home cook but desserts are my specialty love you channel Anna xox

[madhushreevijayakumar]

Egg whites 👩‍🔧
Cream of tarter 👭
Cornstarch 👩‍🦳
Vanilla extract 👯
Bake the pavalova for about 60-90 minutes 🌰
Lemon zest 👰
Lemon juice 🥃
Sugar 🕴️
Vanilla extract 🏵️

[annunakki]

I like her she is like a scientist in the kitchen!

[steemdup]

what's your opinion of using vinegar v. cream of tartar?

[aaoisigaorosjiao]

man, this really look so delicious i want to try it

[rayleereed]

THANKS SO MUCH COMPLETE INSTRUCTIONS WILL BE MAKING THIS SOON🤗🤗🤗👍💯💐

[cecilia]

Can we bake it in an 8 inch pan instead? Are u using top n bottom heat? Tks

[Maya-ypey]

Hi the Chef Anna please help me with the right temperature in baking pavlova in the gas oven. Thank you so much 😊

[sharonmaske]

If I wanted to make a larger pavlova, do I double the amount of ingredients and cooking time?

[dreamywok]

any different is the cream of tartar is add during the whipping of the egg white and add at the end?

[stevesutton]

Ok, Anna, I made Tiramisu, your recipe, I made Creme Caramel, your recipe. Today I made Pavlova, your recipe, brilliant, total success, what next?

[madhushreevijayakumar]

Sugar
Cream of tartar,
Cornstarch
Vanilla
Bake it 175 deegers for 15 to 90 mins
Whipped cream
Lemon Zest
Lemon juice
Sugar
Vanilla,
Passion fruit
Sperad on the

[havad]

I forwarded some. kept rewinding, how is beating whites left out? and cutting into cake?

[pamelagunn]

What could you use instead of corn starch