You’ll never make a Pavlova in the oven again!!!!
Yes! You Can Cook a Pavlova in the Slow Cooker, and I am pretty sure you will forget about the oven in the future 🙂
Looking for dessert ideas? This slow cooker Pavlova recipe is the easiest you will ever cook. Your Crock Pot has the perfect low heat and even temperature that pavlovas require for a consistently good result.
- 6 eggs, separated
- 1¼ cups caster sugar
- 2 tsp corn flour
- 1 tsp vanilla
- 1 tsp white vinegar
- Whisk egg whites in clean, dry bowl until soft peaks form
- Gradually add sugar, 1 tbs at a time, mixing well after each addition
- Mix until meringue is thick and glossy, until all sugar is dissolved
- Add cornflour, vinegar and vanilla and whisk until just combined
- Pour into slow cooker bowl lined with baking paper. Put teatowel under lid.
- Cook on low for 1 to 1.5hrs or just keep an eye on it until done. Leave in slow cooker until completely cold then dress with whipped cream and fruit
Pavlova Recipe Frequently Asked Questions:
Why does Pavlova flop?
Pavlova can flop for several reasons. It might be due to under-beaten or over-beaten egg whites. Make sure to whip egg whites until they form stiff peaks; otherwise, the meringue won’t hold its shape. Moisture is another culprit, as high humidity can cause the Pavlova to deflate. Additionally, rapid temperature changes, such as opening the slow cooker lid during cooking or cooling too quickly, can cause it to collapse.
Why does Pavlova weep?
Weeping occurs when moisture leaks from the meringue. It happens when the Pavlova is overcooked, drawing out too much moisture. Another cause is undissolved sugar in the egg whites, so make sure to dissolve sugar to prevent this issue fully. Humidity is also a factor, as high moisture in the air can cause the Pavlova to absorb extra moisture and weep.
What happens if you put too much vinegar in Pavlova?
Excessive vinegar can make the Pavlova too soft and alter its taste. Vinegar is used to stabilize egg whites, but too much can leave a noticeable vinegar flavor and affect the texture by making it overly soft instead of crisp.
What happens if you don’t add cornflour to Pavlova?
Cornflour helps stabilize the meringue and absorb extra moisture. With it, the Pavlova may achieve the desired texture, potentially becoming too soft or chewy. Additionally, it might be more prone to weeping as the cornflour helps to prevent excess moisture from forming.
What happens if you overcook Pavlova?
Overcooking can cause the Pavlova to become excessively dry and crumbly. It may also crack and draw out too much moisture, leading to weeping once cooled. The ideal Pavlova should have a crisp crust with a soft, marshmallow-like center, so avoiding overcooking is important.
What happens if you get egg yolk in Pavlova?
Even a slim amount of egg yolk can hinder the proper whipping of egg whites., resulting in a dense and heavy meringue instead of a light, airy one. The fat in the yolk inhibits the foam formation necessary for a successful pavlova.
What happens if you overbeat egg whites for Pavlova?
Overbeating egg whites can cause them to become dry and grainy, losing their ability to hold air. This results in a less stable meringue and more likely to collapse during or after cooking, compromising the Pavlova’s texture.
What happens if you don’t add cornflour to Pavlova?
Without cornflour, the meringue may lack stability and have a different texture. Cornflour helps create the signature crisp crust and soft center of a pavlova. It also absorbs extra moisture, reducing the likelihood of the Pavlova weeping.
What happens if you add sugar too soon to meringue?
Adding sugar too soon can inhibit the egg whites from reaching their total volume, resulting in a denser meringue. It can also cause a gritty texture because the sugar must dissolve properly. Gradually add sugar after the egg whites have formed soft peaks for optimal results.
Conclusion
To prepare the perfect Pavlova in a slow cooker, it’s crucial to pay close attention to the details and steer clear of common mistakes. Properly beating egg whites, avoiding yolk contamination, and adding ingredients like vinegar and cornflour in the correct amounts are essential. A brief stint in a low-temperature oven can help if the pavlova sides aren’t crispy enough. By addressing these potential issues, you can achieve a light, airy Pavlova, and perfectly balanced between crispness and softness.
If you want to know the origin of Pavlova, Wikipedia says that it is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and a soft, light inside, usually topped with fruit and whipped cream. The name is pronounced like the name of the dancer, which was Pavlova.
The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s
I hope you enjoyed this recipe, if so don’t forget to share!
