Hairy Bikers Pavlova​ Recipe

This stunning Hairy Bikers Pavlova is made with simple ingredients like egg whites, caster sugar, cornflour, and white wine vinegar to create the perfect meringue base. The result is a spectacular dessert with a crisp, delicate meringue shell that gives way to a soft, marshmallowy inside, all topped with rich cream and fresh berries. It’s the perfect showstopping summer dessert for any celebration, serving 6-8 people.

Hairy Bikers Pavlova Ingredients

For the Meringue:

• 4 large egg whites, at room temperature
• 225g (8oz) caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ tsp vanilla extract

For the Topping:

• 300ml (10fl oz) double cream
• 1 tbsp icing sugar
• 400g (14oz) mixed fresh berries (such as strawberries, raspberries, blueberries, and blackberries)

How To Make Hairy Bikers Pavlova

1. Preheat oven and prepare: Preheat your oven to 150°C (130°C Fan/Gas 2). On a sheet of baking parchment, draw a circle about 20cm (8in) in diameter. Place the parchment on a large baking sheet.
2. Whip the egg whites: In a large, spotlessly clean glass or metal bowl, whisk the egg whites with an electric mixer on medium speed until they form stiff peaks. This means when you lift the whisk, the peaks hold their shape.
3. Add the sugar: Begin adding the caster sugar one tablespoon at a time while continuing to whisk. Wait until each spoonful is fully dissolved before adding the next. Once all the sugar is added, the meringue should be very thick, stiff, and glossy.
4. Fold in final ingredients: Gently fold in the cornflour, white wine vinegar, and vanilla extract using a large metal spoon. Be careful not to knock the air out of the mixture.
5. Form and bake the pavlova: Spoon the meringue mixture onto the circle on your prepared baking parchment. Use a spatula to shape it into a nest, creating a crater in the middle to hold the cream and fruit later. Place the baking sheet in the oven, then immediately reduce the oven temperature to 120°C (100°C Fan/Gas ½). Bake for 1 hour and 15 minutes.
6. Cool the pavlova: Once the baking time is up, turn the oven off completely, open the door slightly, and leave the pavlova inside to cool down slowly and completely. This can take a few hours and is the key to preventing cracks.
7. Assemble and serve: Just before you are ready to serve, whip the double cream with the icing sugar until it forms soft peaks. Carefully transfer the cooled meringue base to a serving plate. Fill the centre with the whipped cream and pile the fresh mixed berries on top.

Recipe Tips

• Use a spotless bowl: Any trace of grease or yolk in the bowl or on the whisks will prevent the egg whites from whipping up to their full volume. Make sure everything is perfectly clean and dry.
• Add sugar slowly: Adding the sugar one spoonful at a time is crucial. It allows the sugar crystals to dissolve fully into the egg whites, which creates a stable, smooth meringue and prevents a gritty texture or weeping syrup.
• Don’t skip the vinegar and cornflour: These two ingredients are essential for the perfect pavlova texture. The vinegar helps to stabilize the egg whites, and the cornflour guarantees that classic soft, marshmallowy centre.
• Cool it down slowly: The most important step for a crack-free pavlova is a slow cool-down. Letting it cool completely in the turned-off oven prevents the drastic temperature change that causes meringues to crack and collapse.

What To Serve Pavlova

This Hairy Bikers Pavlova is a complete dessert that needs no extra accompaniment. It is classically served topped with a generous layer of softly whipped cream and a colourful pile of fresh berries. The combination of the sweet meringue, rich cream, and slightly tart fruit creates a perfectly balanced and delicious dessert all on its own.

How To Store Pavlova Leftovers

• Refrigerate: Pavlova is best eaten on the day it is made. Once you add the cream and fruit, the meringue will start to soften. If you have leftovers, they should be stored in the refrigerator and eaten within 24 hours.
• Store Separately: For best results, you can make the meringue base a day in advance. Once completely cooled, store the unfilled shell in an airtight container at room temperature. Do not refrigerate the plain shell as it will become sticky. Assemble with cream and fruit just before serving.

Hairy Bikers Pavlova Nutrition Facts

• Calories:330 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Sugars: 35g
• Sodium: 50mg
• Protein: 3g

Frequently Asked Questions

• Why did my pavlova crack? A few small cracks are normal and add to the charm! However, large cracks are usually caused by the pavlova cooling too quickly. Always let it cool down completely inside the turned-off oven to avoid a sudden change in temperature.
• Why is my pavlova weeping sticky syrup? Weeping is almost always caused by undissolved sugar. It’s very important to add the sugar slowly, one spoonful at a time, and to make sure it has fully dissolved before adding the next. The final meringue should feel smooth, not gritty, when you rub a little between your fingers.
• Can I use different fruit for the topping? Absolutely! While mixed berries are classic, you can use any soft fruit you like. Sliced peaches, passion fruit pulp, kiwi, or mango would all be delicious. Use whatever is fresh and in season.

Try More Recipes:

• Hairy Bikers Dundee Cake Recipe​
• Hairy Bikers Coffee And Walnut Cake​ Recipe
• Hairy Bikers Apple Crumble​ Recipe
  

Hairy Bikers Pavlova​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesRest time: minutesTotal time:1 hour 35 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:330 kcal Best Season:Summer

Description

The classic Hairy Bikers Pavlova is a showstopping dessert with a crisp white meringue shell, a soft marshmallowy centre, and a simple topping of whipped cream and fresh berries. It’s naturally gluten-free and perfect for summer.

Ingredients

For the Meringue:

• 4 large egg whites
  
• 225g caster sugar
  
• 1 tsp cornflour
  
• 1 tsp white wine vinegar
  
• ½ tsp vanilla extract

For the Topping:

• 300ml double cream
  
• 1 tbsp icing sugar
  
• 400g mixed fresh berries

Instructions

1. Prepare: Preheat oven to 150°C/130°C Fan. Draw a 20cm circle on baking parchment and place it on a baking sheet.
   
2. Make meringue: Whisk egg whites until stiff peaks form. Add sugar one spoonful at a time, whisking continuously until thick and glossy. Fold in cornflour, vinegar, and vanilla.
   
3. Bake: Spoon meringue onto the circle, creating a nest shape. Place in the oven, immediately reduce heat to 120°C/100°C Fan, and bake for 1 hour 15 minutes.
   
4. Cool: Turn off the oven and let the pavlova cool completely inside with the door ajar.
   
5. Serve: Just before serving, whip the cream and icing sugar. Top the cooled meringue with the cream and fresh berries.