The last two times I made it, however, the pavlova collapsed to a pancake and is slightly sticky on top. Hope that helps! I’m curious how i came out before i try it. Hi Yolla, did you ever end up trying this recipe using Swerve sugar? Love your recipes! A plain pavlova (ie no chocolate) with a dash of rose water in the meringue and finished with strawberries is really nice. Hope you enjoy! If you haven’t tried this one, I would suggest it. Hi Jenn, Can I substitute the red wine vinegar with something like balsamic, rice or white vinegar, even cream of tartar? Never got peaks out of my egg whites. Thanks for a wonderful recipe. Instead, I’d look for a non-chocolate pavlova recipe. Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Also, a residue of any kind in the bowl (where you beat the egg whites) can affect the peaks. Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds. Just thought I’d give you another option. I have used extra marscapone for a stronger flavour and it worked well. It was a great hit with my family, regardless of how far it spread on the pan. I love this recipe Jenn. Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan … I was a little intimidated to try this, as it looked super fancy to me. Good to know, Rhonda – I’m sure others who are at high altitude will appreciate the input! Pile high with lemon curd, whipped cream, and fresh … Can any aspect of the pavlova be made a day or days ahead and then constructed before serving? It all worked out due to the topping, but the cake was wider on one side. I’ve made it for so many events and it has never failed me! I tried to make it once before and its the same problem. Garnish with chocolate curls… I will say that of all three, this one was the easiest to make, looked the best, and got the most rave reviews. Would that change the baking time since it doesn’t have a center? Instead of making one meringue is it possible to make individual meringues? And time. Hi Jen! A light, elegant and gorgeous dessert, this pavlova has a crisp shell and fudgy, marshmallowy center. I kept tapping the top and when they were hard I took them out. 🙂 The one other take I have on meringue is for these peanut butter cookies. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Don’t worry if the top is cracked (it may crack even more than shown in the photo below) — this is normal and it all gets covered with whipped cream in the end. It was a huge hit! Made for a friends birthday- a huge hit. However, you will get much lighter and more delicate meringues from fresh eggs. You just cannot beat a pav in summer, and in particular this dark beauty. I was intrigued when I saw the picture for this Pavlova. I have made it the day of serving and have also made it a day in advance. Bake it too long? It is SO easy to make! I have a sweet tooth but this was extremely sweet. You mentioned that you didn’t get the meringue to peak as you expected – I don’t think that humidity would impact this. Wish I could attach a photo -was really proud of this one. The meringue collapsed but the cream covered it and it looked great. Can the red wine vinegar be replaced with cream of tartar? Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. I was using a kitchen aid handheld mixer and I also found it took about 15 minutes of beating to get stiff peaks, and it took 45 minutes to bake, not sure why? Regular whipped cream doesn’t seem like it would come close. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Hi KJ, I haven’t tried it in this recipe, but I suspect it should work. Do you have any idea what could be going wrong?? It was crusty all over including the middle. This was incredible! I’d like to do a plain pavlova with lemon curd/whipped cream on top. Sweet decadence and deliciously creamy but still light. Get creative using the meringue base and the whipped cream as … I am making this again tomorrow since it was such a huge hit a couple weeks ago. Can I make the meringue a day or two ahead and if so how would you suggest it be stored? Very good 😊😊💕💕🇨🇦. Hi Nicole, You can do that but I’d store it in the fridge. It should not be considered a substitute for a professional nutritionist’s advice. Because the recipe serves ten, perhaps I’d divide the batter into 8 to 10 smaller ones. 🙂. Love the simplicity and elegant presentation. This dessert looks delicious and I would love to make it if I can find the marscapone! Hi Elise, Yes, you can double this, but you’ll need quite a big bowl on your mixer to have all the batter fit. A delectable chocolate pavlova that is topped with peanut butter whipped cream, peanuts, and chocolate sauce. The raspberries make it so festive for the season, too. You could use softened cream cheese in place of the mascarpone. Made this for Christmas dinner last year, and then for NYE dinner for another group. I’m having a party, and one person is unable to eat gluten. Hi! I am making this one day ahead of time. What is the oven temp for this recipe please? I don’t won’t it to get soggy. Enjoy! The recipe was easy to follow and came out perfectly. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. Please send me details on brand etc re marscapone for pesach! Thank you so much, it turned out perfectly. Hope that helps at least a bit. It tasted delicious but it’s just a little pricey. Hi Iris, I’m sorry, but I don’t know where to find a kosher for Passover mascarpone :(. Either way, it is fabulous as are all your recipes. I will be making this again. Best thing is you don’t have to worry when the meringue cracks because it all gets covered up beautifully! The first time, it came out perfectly but last Thanksgiving the meringue just crumbled due to the humidity in Florida. Hi Carmit, thanks for your nice words about the recipes! Not to mention your macaroon recipe. Thank you. So sorry, wish I could be more helpful. This was still delicious and fun and easy to make. My only tip is to think about what you are going to plate it on in advance as it is a bit difficult to move. Hi Jenn! I am making this for a family dinner and it turned out very well, except has spread WAY out across the baking sheet and is very flat. I followed the recipe exactly. SO GOOD. Thank you so much!!! There’s a wonderful chocolate cake recipe in there. Dust with icing sugar and serve. Whip the cream until it holds its shape, then gently stir through the melted chocolate. This was amazing!!! Hi Boone, congrats on winning the contest! Please let me know how it turns out if you try it! The crisp and chewy chocolate meringue base, rich in cocoa and I have 70% Callebaut callers…they can be used in place of the bittersweet chocolate chopped and if so, can they be left whole, seeing they might be difficult to chop? I have made this several times, always a pleaser! This is now my go-to dessert recipe! Eggs Give Dessert A Spring In Its Step. Hope you enjoy it if you try it! Followed your recipe, except for cutting the sugar in the meringue back to 1 1/2 cups (it was plenty sweet with this measurement, but not overwhelming), and substituting blueberries for the raspberries since our blueberry bush is in season now. 🙂. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. The merengue is crispy on the outside and soft-ish on the inside, perfect! My relatives were in town. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. One more question to ask because I focused on the cocoa powder. Delicious! If I make it again, I will omit the chopped chocolate from the the batter, as it didn’t melt, and I didn’t like biting into the pieces. Make the pavlova: Heat oven to 250 degrees. Perfect dessert after a meal. Favorite Passover dessert EVER!!!!! This made 15 mini pavlovas. Unfortunately not Catherine- this really needs the superfine sugar. Hi Yolla, I wish I could be more helpful but I have never baked with Swerve sugar so I have no idea if it will work or how much you’d need to use. You can also roll pavlova’s up in to a log if cooked in a swiss roll tin. I thought that I followed the recipe exactly, but perhaps I didn’t beat the egg whites at a high enough speed? Perhaps it could be the altitude, but I’m not knowledgeable enough about baking at high altitudes to weigh in. I topped mine with a mixture of blackberries, raspberries and blueberries and brought the pavlova out to oohs and ahhs 🙂 Thanks Jenn! Can the meringue be made in advanced? Stay warm 🙂. Not certain why you’re experiencing so much shrinkage- if you’re referring to it “collapsing,” that’s actually normal for a Pavolva. I find the amount of sugar for 6 eggs white is going to be very very sweet for my taste. Note: all of these pavlova toppings start with a base of whipped cream, mascarpone or a combination of the two. So good! Thank you for your help. Everyone was impressed and it’s been requested for the up and coming holiday dinner. Very easy to make, even having never made meringue before. The outside was crisp and the inside marshmallowy, I really liked chopped pieces of chocolate on the inside as well. Everyone thought it was the best dessert they had ever eaten! My family has no complaints over the Pavlova regardless–never have a crumb left!! All in all it tasted good but then presentation and serving was not pleasing. Learn how your comment data is processed. Very light! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This was wonderful!! is this usual in a Meringue?? I’ve made this 3 times now and it has been a hit each time. I have used this recipe many many times at parties and special occasions and it is always remembered and requested. When the meringue is cool, make the topping by beating the heavy cream and mascarpone cheese on medium speed in the bowl of an electric mixer until evenly combined. It was the perfect size for our small family. Hi Jenn, I had tried many of your recipes before and loved it. I used what we had on hand, so subbed champagne vinegar, and made lightly sweetened whipped cream, and chopped strawberries. I would make this as a main desseret even when we don’t have any guests who are gluten-free. Hi Jenn, I want to make this for Christmas but want to turn it into a wreath. Super easy and beautiful presentation. I saw a comment about it being a bit too sweet, so maybe it was good I used them extra large eggs! Baking time will need to be reduced; I’d start checking around 50-60 min. Also, my family agreed that we enjoyed it more chilled. Thank you! I would significantly decrease the cooking time. The hit of the oven, so subbed champagne vinegar, even cream tartar! 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