Crafting A Pavlova Wedding Cake: Tips And Tricks

A pavlova wedding cake is a stunning and elegant dessert that is perfect for summertime celebrations. Named after the famous Russian ballerina Anna Pavlova, it is a meringue-based dessert with a crispy shell and a soft, pillowy, marshmallow-like centre.

A pavlova is traditionally made with egg whites, sugar, and cream of tartar or vinegar, and is often decorated with whipped cream and fresh fruit. It is a simple dessert to make but requires some time and patience to ensure the meringue is baked to perfection.

Ingredients:

- Egg whites (at room temperature)

- Sugar (superfine or caster sugar is recommended)

- Cream of tartar or vinegar

- Vanilla extract

- Fresh fruit of your choice (such as strawberries, blueberries, raspberries, or peaches)

- Whipped cream

Method:

1. Preheat your oven to a low temperature, around 120°C/250°F.

2. Line a baking tray with parchment paper and draw a circle on it, about 20-23cm in diameter.

3. Whisk the egg whites until stiff peaks form.

4. Gradually add the sugar, a little at a time, whisking well between each addition.

5. Add the cream of tartar or vinegar and vanilla extract, and whisk until the mixture is thick, glossy, and free of sugar granules.

6. Spoon the mixture onto the prepared tray, within the circle, and use a spatula to shape it into a high circle, creating furrows along the edges.

7. Bake the pavlova for around 1-1.5 hours. Then turn off the oven and leave the pavlova to cool completely inside with the door closed or slightly ajar.

8. Once cooled, carefully transfer the pavlova to a serving dish.

9. Decorate the pavlova with whipped cream and your choice of fresh fruit.

Your pavlova wedding cake is now ready to be served and enjoyed! It is best eaten within 24 hours of baking and should be stored in an airtight container if not served immediately.

Choosing the right ingredients

The ingredients for a pavlova wedding cake are simple, but it's important to choose the right ones to ensure a perfect result. Here are some tips for selecting the best ingredients for your pavlova:

Egg Whites

Use room temperature egg whites, which are easier to whip and achieve the desired stiff peaks. Make sure to separate the eggs first and then let the whites come to room temperature. This will make it easier to separate the eggs and ensure that no yolk ends up in the whites, which can affect their ability to whip properly.

Sugar

The type of sugar you use is important. Superfine or caster sugar is recommended as it dissolves more easily into the egg whites and creates a smoother, less gritty texture. Regular granulated sugar can be used, but it may take longer to dissolve and could result in a grittier pavlova. If you only have granulated sugar, you can pulse it in a food processor first to create finer granules, which will help it dissolve more easily.

Acid

An acid such as cream of tartar, vinegar, or lemon juice is essential to help stabilise the egg whites, prevent them from collapsing, and give the pavlova its characteristic chewy-crisp texture. Cream of tartar is a good option as it is less likely to cause the pavlova to spread. White vinegar or lemon juice are also suitable, and the pavlova will not taste like vinegar.

Cornstarch

Cornstarch is not always included in pavlova recipes, but it can be helpful, especially in humid environments. It absorbs extra moisture and keeps the meringue dry, preventing it from becoming soggy. If you decide to use cornstarch, add a small amount (around 1-2 teaspoons) and mix it into the sugar before adding it to the egg whites.

Vanilla Extract

Vanilla extract is added for flavour and can be adjusted to your taste preferences. It enhances the overall flavour of the pavlova and complements the other ingredients well.

Baking the pavlova

Pavlovas are baked at a low temperature for a long time. Preheat your oven to 200°F and adjust the rack to the lower part of the oven.

Draw an 8-inch circle on a piece of parchment paper and place it on a baking tray with the drawn side facing down.

Use an electric mixer to beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, continuing to beat for 30 seconds between each addition. Once all the sugar has been added, keep mixing until the meringue is smooth and glossy, and the sugar granules are no longer present.

Add the cornstarch, vinegar, and vanilla extract, and beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no sugar granules remaining.

Spoon the meringue onto the parchment paper and, using a cake scraper, form the meringue into a tall cylindrical disk within the 8-inch circle. Using the cake scraper, create a slight divot in the centre of the meringue, like a volcano.

Bake in the oven for 1 hour and 30 minutes, then turn off the heat and leave the meringue to sit in the oven for an additional hour. It is during this time that the meringue will dry out completely.

Remove from the oven and allow to cool completely on a wire rack.

Tips for baking the perfect pavlova

• Don't grease the baking pan—use a non-stick surface instead.
• Avoid making Pavlovas on humid days. They will absorb moisture, weep and collapse.
• Don't open the oven door while the pavlova is baking! If you must check the shell when the baking time is up, very quickly open the door and tap on the shell, then gently close the door straight away.
• The pavlova must be left to cool completely in the oven, undisturbed.
• A low and slow cooldown creates the best texture, so prop open the oven door and let it cool completely inside.
• Store cooled pavlova in a large, airtight container in a cool, dark place for up to 2 days maximum. Do not refrigerate!

Cooling the pavlova

Turn off the Oven and Prop the Door Open:

When the pavlova has baked for the specified time (usually around an hour) at a low temperature (typically between 200-250 degrees Fahrenheit), turn off the oven. To initiate the cooling process, prop the oven door open. You can use a wooden spoon or any suitable object to keep the door ajar. This gradual cooling technique helps to prevent the pavlova from cracking too much and collapsing.

Slow and Low Cooling:

The best texture for a pavlova is achieved through a slow and low cooling process. After turning off the oven, allow the pavlova to cool completely inside. This slow cooling process can take several hours or even overnight. Be patient and give it all the time it needs.

Avoid Humidity:

Pavlovas are sensitive to humidity, so it's best to avoid making them on humid days. They tend to absorb moisture, which can lead to weeping and collapse. If possible, choose a dry day to make your pavlova wedding cake, and ensure the oven is well-ventilated during the cooling process.

Don't Rush the Cooling Process:

Resist the temptation to rush the cooling process. The pavlova needs to be completely cool before you assemble or decorate it. Warm meringue won't be firm enough to hold its shape and can cause the whipped cream to melt.

Store in a Cool, Dark Place:

Once the pavlova is completely cool, you can store it in an airtight container in a cool, dark place. However, it is best consumed within a day or two. Do not refrigerate the pavlova, as condensation will cause it to fall apart. If you need to store it for longer, keep the whipped cream and garnishes separately and assemble them just before serving.

Assembling the pavlova cake

First, prep your table with all the assembly ingredients. Start with a structural foundation layer of one large meringue, then stack smaller meringues to build stability. Add a scoop of coconut cream, then drizzle with peach purée and blueberry compote. Repeat these meringue, fruit, and cream layers to create a total of three layers. Be mindful of the wet-to-dry ingredient ratio, as too much moisture will cause the meringues to break down.

Once the tower is created, decorate the pavlova cake with grilled peaches and coconut chunks. Sprinkle toasted coconut flakes all over, and add flowers and greens for a lovely decorative look.

Decorating the pavlova

Fresh Fruit

Fresh fruit is a classic pavlova topping and can be used to create a rustic or elegant look, depending on your preference. Strawberries, blueberries, raspberries, blackberries, and kiwi are all popular choices. For a truly country Aussie Pav, you could even crush a Peppermint Crisp bar and sprinkle it over the top. Passion fruit is also a popular choice, especially in New Zealand.

Whipped Cream

Whipped cream is a must for any pavlova. You can flavour your whipped cream with vanilla or another extract of your choice.

Nuts

Toasted nuts, such as coconut or peppermint, can add a crunchy texture to your pavlova.

Chocolate

Shaved chocolate can be used as a topping, or you could make a chocolate pavlova by adding cocoa powder to the meringue mixture.

Flowers and Herbs

Edible flowers and herbs can be used to decorate your pavlova, adding a touch of elegance and freshness.

Sauces and Curds

Lemon curd, raspberry sauce, or blueberry sauce can be drizzled over the pavlova or used as a filling between layers.

Other Toppings

Some other toppings that would be delicious on a pavlova include wine-poached pears, banana slices, peach slices, and blood oranges.

Frequently asked questions