Hot Water Pavlova
Elevate your dessert game with this elegant Hot Water Pavlova, a delightful twist on the classic meringue-based treat. Using a unique technique that incorporates boiling water, this recipe ensures a perfectly soft and marshmallowy interior with a crisp, delicate shell. The pavlova is crowned with a luscious layer of freshly whipped cream and adorned with vibrant, juicy fruits like berries, kiwi, or passionfruit, making it a show-stopping centerpiece for any occasion. With just a handful of simple ingredients and clear, easy-to-follow steps, this recipe is perfect for both novice bakers and seasoned chefs. Whether you're planning a festive gathering or a romantic dinner, this light and airy Hot Water Pavlova is sure to impress with its flawless texture and irresistible flavor.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Caster sugar
- 2 tablespoons Boiling water
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 1 teaspoon Cornstarch
- 250 ml Heavy cream
- 2 tablespoons Powdered sugar
- 200 grams Fresh fruit (e.g., berries, kiwi, passionfruit)
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw a 20 cm (8-inch) circle on the parchment as a guide, then flip the paper over.
Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, beating well after each addition. The mixture should be thick and glossy.
Add the boiling water and continue to beat for an additional 1-2 minutes to stabilize the mixture.
Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined. Be careful not to deflate the meringue.
Spoon the meringue onto the prepared baking sheet, spreading it into the circle you drew earlier. Create a slight indent in the center to hold the toppings later.
Place the pavlova in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 90 minutes without opening the oven door.
Turn off the oven and allow the pavlova to cool completely inside the oven, preferably for several hours or overnight. This helps prevent cracking.
Whip the heavy cream with powdered sugar until soft peaks form.
Transfer the cooled pavlova to a serving plate. Fill the indent with whipped cream and top with fresh fruit of your choice.
Serve immediately and enjoy your light and fluffy Hot Water Pavlova!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 234.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
