Kaz Delaney’s Light as a Feather Pavlova

I love to bake, so it was no surprise that in my Hart of Texas Murder Mystery series, Rosie Hart also loves to bake. In fact, she has her own baking business, From the Hart, and she’s way more skilled than I am! Actually, Rosie hasn’t yet made a pavlova, but I wanted to include a recipe that reflected our Christmases here in Australia, and not too complicated. We all get busy enough at this time of the year, so something relatively easy that’s still a decadent treat? Yes, and yes!

I’ve been making this pavlova for over 40 years. The recipe was passed from a friend, and quickly became the most often requested, especially by my family. Our Christmas Days are hot, and this is just a lovely light dessert after a big meal. I guess it wouldn’t be Christmas here without what the kids call Kaz’s Pav! 

Light as a Feather Pavlova

DIRECTIONS

Set oven to 350F (180c)

Separate eggs very carefully. (Even the tiniest speck of yolk will not allow whites to whip properly.)

Ensure the mixing bowl is perfectly clean and dry before adding egg whites.

Using a stand mixer, thoroughly whip egg whites until peaks form.

Add sugar slowly while continuing to whip.

Add vanilla, vinegar and cream of tartar.

Continue whipping until the mixture is very firm, and the peaks will stand by themselves. (Feeling brave? Hold the inverted bowl over your head. It’s a sure test.)

Cover a flat baking tray with baking paper. Use little dabs of prepared meringue mixture in 4 or 5 places to secure the paper so it doesn’t slip around.

Carefully spoon the mixture onto the tray, building a high little drum-shape that is about 7 inches – no more – across. Smooth sides and flatten top with a spatula. The mixture will spread in the oven and there will be plenty, but it’s important to begin with this shape to ensure that lovely feather soft, marshmallow-like center. Otherwise, it will spread too thin and become hard and crunchy.

Place in oven and bake for 5 minutes only at 350F (180c).

Lower oven temp after 5 minutes to 240F (120c) and continue baking for one hour.

When the time is up, turn the oven off, but leave the pavlova in oven to cool completely. (At Christmastime, I will bake this the day before, the last bake of the day, and leave it in the oven overnight.)

It can also be stored for a day or two in an airtight container. Top with cream and preferred fruit – and serve!

Or top with cream, then add chopped pink and white marshmallows and grate chocolate, or crumble a Cadbury Flake bar, over the top. That’s how my grandchildren prefer it, and I often have to decorate the pavlova half and half to satisfy everybody.

This will serve 8 or more depending on serving portions.  

For the topping:

Note: any preferred fruit can be used. I simply recommend the addition of at least one selection with a natural tartness or tang, such as fresh passionfruit. This can cut through all the sweetness of the meringue and give your dessert balance.

First, prepare the fruit – wash, peel, slice. Then whip cream until stiff. (Sugar is not needed as the meringue is so sweet.)

Additional notes:

This is an easy recipe to tweak to your own size requirements. E.g. 4 egg whites = 1 cup of sugar. 8 egg whites = 2 cups of sugar. (The size I usually have to make, though the accompanying image is simply a 4-egg version.) Temperatures and baking times will remain the same. Adjust the other ingredients accordingly. Also, the pav may split or collapse somewhat as it cools. This is fine. It all gets covered, and you will still have a soft, high pavlova inside.   

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