Baking · serves 2

Pavlova

Aquafaba whipped to stiff peaks, dried low for hours. Crisp shell, marshmallow middle.

180 min A proper cook Vegetarian

Ingredients

  • 150g icing sugar
  • A pinch of salt
  • 150ml chilled aquafaba
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 200ml double cream, cold
  • 2 tbsp icing sugar
  • Fresh fruit — berries, mango, kiwi, passion fruit

Method

  1. Trace a 20cm circle on baking paper and turn it over.
  2. Whisk the aquafaba on low, then increase and beat 5 minutes to soft peaks.
  3. Cream of tartar, one more minute.
  4. Sugar added a spoonful at a time on medium, then high for 3 minutes until glossy and stiff. You should be able to hold the bowl upside down.
  5. Vanilla folded in. Spread onto the circle with a dip in the middle.
  6. 105°C for 2 1/2 hours, then oven off and leave it inside until completely cold. Opening the door early cracks it.
  7. Whip the cream with icing sugar, pile on, fruit over the top. Assemble just before serving.

Questions people ask about Pavlova

How long does Pavlova take?

About 180 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of cream in Pavlova?

Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.

Can I make Pavlova ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pavlova vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Pavlova?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Pavlova?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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