Slow Cooker Pavlova Recipe
Did you know you can bake pavlova in your slow cooker? It's easy and foolproof – let me walk you through the steps on how to make it!
Servings: 4 - 6
Calories: 543kcal
Equipment
Ingredients
For the Pavlova
- 1 tsp vinegar for the stand mixer bowl
- 4 large eggs whites only (approx. 1/2 cup / 120ml)
- 1 ¼ cups (250g) sugar superfine / caster or granulated
- ¼ tsp cream of tartar or lemon juice
- 1 tsp vanilla bean paste or extract
For the whipped cream
- 1 cup (230ml) cream heavy / double cream
- ½ cup (60g) sugar powdered / icing
- 1 tsp vanilla bean paste
To fill
- 1 cup (150-180g) fresh berries I used raspberries
- 1 tbsp chopped nuts (optional)
Instructions
- Wipe the stand mixer bowl with a little vinegar or lemon juice to make sure it is clean and free of grease. Add the egg whites, sugar, cream of tartar and vanilla and place the bowl over a double boiler (a small pot of simmering water) making sure the bottom of the bowl doesn't come into contact with the water.1 tsp vinegar
- Lightly stir the egg white mixture with a balloon whisk for about four minutes to help the sugar dissolve. Rub a little of the mixture between your fingers – it should feel warm and smooth with no gritty texture from undissolved sugar grains.4 large eggs , 1 ¼ cups (250g) sugar, ¼ tsp cream of tartar, 1 tsp vanilla bean paste
- Secure the bowl on your stand mixer fitted with the whisk attachment. Start whisking on medium-low speed until the egg whites become frothy and then increase speed to maximum until the meringue forms firm peaks and the bowl no longer feels warm to the touch.
- Preheat your slow cooker on the HIGH setting to cook for 3 hours. Place a silicone mat or a silicone bread sling into the slow cooker insert. Spoon the meringue to a large piping bag fitted with a large star tip.
- Carefully pipe a ring for the base of the pavlova on the silicone ring (in the slow cooker insert). Build up the sides by piping meringue all around the edge.
- Cover the slow cooker with a clean dish towel folded in half – you don't want any condensation to drip on the pavlova as it cooks. Add the lid and leave the pavlova to cook without opening the slow cooker (no peeking!).
- After twpo hours you can gently lift the lid and towel and quickly check on the pavlova, it should feel dry to the touch. If it is still very very soft and tacky you can add 30-60 minutes to the cooking time.
- Cover the slow cooker with the towel and lid and leave the pavlova to cool down completely before lifting out. This gentle cooling down finishes cooking the meringue and prevents cracking.
- Place the cream, powdered sugar and vanilla in the bowl of your stand mixer or use a hand mixer with whisk attachment. Whisk on medium speed until soft peaks form.1 cup (230ml) cream, ½ cup (60g) sugar, 1 tsp vanilla bean paste
- Place the pavlova on a cake plate or stand. Fill with softly whipped cream and fresh raspberries / strawberries or a medley of sliced fruit and serve immediately!1 cup (150-180g) fresh berries, 1 tbsp chopped nuts
Video
Notes
- Can I bake the pavlova in advance? You can bake the meringue shell up to a few days in advance and keep it in an airtight container at room temperature. The pavlova needs to be served immediately after it has been filled however as the moisture from the fillings will cause it to soften and become a soggy Eton Mess!
- Use two layers of baking paper to line the slow cooker if you don't have a silicone mat.
- The key to a successful pavlova is baking it low and slow and avoiding temperature fluctuations. Baking it in a slow cooker is a good option provided you place a cloth, such as a clean tea towel, underneath the lid to prevent any moisture from dripping down.
Nutrition
Calories: 543kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 207mg | Sodium: 71mg | Potassium: 131mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1095IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
