Pavlova

Pavlova

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Serving: 8
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 8

Ingredients
 

  • 6 eggs, separated
  • 1 and 1/4 cups caster sugar
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 2 teaspoon cornflour

Instructions
 

  • Separate egg whites from yolks
  • Discard or use yolks for alternative usage
  • Line slow cooker with baking paper
  • Whisk egg whites until soft peaks form
  • Gradually add 1 tablespoon of caster sugar at a time, mixing each time you add
  • Add remaining ingredients and whisk until just combined
  • Pour the pavlova mix into lined slow cooker
  • Place dry clean tea towel between slow cooker bowl and lid to absorb condensation during cooking
  • Cook on LOW
  • Depending on your slow cooker this may take from 1hr to 2hrs but check after 1hr.
  • Leave IN slow cooker to cool, with lid off and swap tea towel for a dry tea towel
  • Dress with whipped cream and fruit (such as passion-fruit, mango, strawberries, kiwi fruit etc)
  • *Photo credit to all our group members who's photo's feature in the group pic above*
Tried this recipe?Let us know how it was!

33 thoughts on “Pavlova”

  1. As the other reviews stated, very easy recipe turned out well.
    Wasn’t sure how to tell when it was cooked. The meringue should be firm and outside of the pavlova should have formed a crust. That’s how I judged it when it was cooked.
    I cooked mine for nearly 2 hours on low. I didn’t heat it up.
    My slow cooker is a Sunbeam SecretChef and slow cooker.

  2. Great recipe.
    I cooked pavlova for nearly 2 hours.
    Make sure you use baking paper and leave sides longer so it makes it easier to lift out.
    Cooked when sides of pavlova form a crust and meringue is firm. I checked it a couple of times and it didn’t effect it.
    My slow cooker is a Sunbeam SecretChef Sear and Slow Cooker.

  3. I made this meringue and it was a hit with my family
    The sides were crusty, centre was still soft on top but when cream etc was added it was delicious.
    I cooked for two hours. Yum

  4. Love this recipe. And so does everyone who I make it for.
    So easy and simple, and cooks to perfection in the slow cooker.
    Only down fall, my crumbly sides keep sticking to the baking paper, but even still, you do get a nice crunch when eating.
    I give this a 10/10.

  5. Hi would like to no about cooking times some say 1or 2 hours others say 8 hours I’m a little confused pav. Looks yummy just worried about cooking
    Times

  6. Hiya. I have praticed and perfected the slow cooker pav, but it’s a small one. I need to make two for Christmas day. Do I just double the recipe? just checking as the measurements in the recipe I used was perfect.

  7. If the Pavlova has a syrupy film over it – is that because there’s too much sugar or that the mixture isn’t beaten long enough

  8. Samantha Mc Quaid

    Tried making it and it turned out terrible..😂 .. i left it in for 1hr.30mins and took it out to cool n it Strunk and was all sticky.. one of the sides was burnt.. woulent come away from the paper when it cooled! I’ll have to try again!

  9. I never made a Pavlova before until today , and wow am pleasec too say it turned out perfect and will be doing it again , thx for the recipe

  10. I don’t know where I went wrong but the outsides of the pav weren’t crunchy at all by one and a half hours, so I thought to leave it in longer. Come 2 hours still not crunchy, so pulled it out anyway. It was completely cooked though the outside was more soft/sticky and it deflated right down.

    Could anyone advise the possible problem? Using a Zip 3.5L. Should I perhaps have beaten it longer or used a higher setting rather than low?

    Since it was cooked I still ate it and my god it was absolutely divine. 😍 I hope to perfect it!

  11. Haven’t made a pavlova in the slow cooker before,
    After hearing all the good reviews l may have to do one that way for Christmas.

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