How do I prevent a soggy pavlova?

Don't let your pavlova fall flat! Learn the tips and tricks to prevent your dessert from turning into a soggy mess. Get ready to create a pavlova that stays crisp, airy, and utterly delicious!

You'll need

Items needed to answer the question, How do I prevent a soggy pavlova. Items include: Eggs eggs sugar cornstarch vinegar

Eggs 4 large eggs
eggs 6 large
sugar 1 and 1/4 cups
cornstarch 1 teaspoon
vinegar 1 teaspoon

Take note
Be cautious when handling hot equipment, as burns may occur. Ensure that the eggs you use are fresh and at room temperature to achieve the best results. Always preheat your oven before baking.

1

Separate the eggs

Carefully separate the whites from the yolks of six large eggs, ensuring no traces of yolk are mixed in with the whites. Yolks can hinder the meringue's ability to properly set and dry out.

2

Whip the egg whites

In a clean, dry mixing bowl, whisk the egg whites on medium speed until they become frothy. Then, increase the speed to high and continue whisking until stiff peaks form. The egg whites should hold their shape when the whisk is lifted.

3

Gradually add sugar

With the mixer still running, gradually add 1 and 1/4 cups of granulated sugar to the whipped egg whites. Adding the sugar gradually allows it to dissolve completely and creates a stable meringue. Continue whisking until the sugar is fully incorporated and the meringue becomes glossy and smooth.

4

Add cornstarch and vinegar

Gently fold in 1 teaspoon of cornstarch and 1 teaspoon of white vinegar into the meringue. These ingredients help to stabilize the mixture and provide structure, preventing the pavlova from becoming soggy.

5

Shape the pavlova

Transfer the meringue onto a parchment-lined baking sheet and shape it into a round, high-sided disc. Create a slight well in the center to hold the toppings. Smooth the sides and top, ensuring an even thickness to promote even drying.

6

Bake low and slow

Preheat your oven to 250°F (120°C) and place the pavlova on the middle rack. Bake for approximately 1 hour and 30 minutes to 2 hours, or until the exterior feels dry and crisp to the touch. The slow baking at a low temperature allows the pavlova to dry out gradually without browning.

7

Cool in the oven

After baking, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This gradual cooling helps to prevent any moisture from entering the pavlova, keeping it crispy.

8

Top and serve

Once the pavlova has cooled, carefully transfer it to a serving platter. Fill the well in the center with whipped cream and garnish with fresh fruits, such as berries or kiwi. Serve immediately and delight in your perfectly crisp and delicious pavlova!