Pavlova
A Chef Aly Thermomix reinterpretation of Margaret Fulton-style pavlova: a crisp meringue shell with marshmallow centre, topped with billowing cream and fresh fruit, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Margaret Fulton taught generations of Australians that pavlova was the centrepiece of every celebration — crisp on the outside, marshmallow-soft within, crowned with cream and whatever fruit is in season. This Chef Aly Thermomix version gives you the same iconic dessert with perfectly whisked meringue, every time.
Ingredients
- 🥚6 egg whites (about 210 g), room temperature
- 🍬300 g caster sugar
- 🍷1 tsp white vinegar
- 🌽2 tsp cornflour
- 🌼1 tsp vanilla extract
- 🥛300 mL thickened cream, chilled
- 🍬2 tbsp icing sugar
- 🍓1 punnet strawberries (about 250 g), hulled and halved
- 🥄1 kiwi fruit, peeled and sliced
- 🥄2 passionfruit, pulp scooped out
Thermomix method
- Preheat oven to 120°C. Line a large baking tray with baking paper and draw a 22 cm circle as a guide.
- Insert the butterfly whisk into the spotlessly clean, dry mixing bowl. Place egg whites in the bowl. Whip 4 min / speed 4 until soft peaks form.
- With the blades running on speed 4, add caster sugar 1 tablespoon at a time through the hole in the lid, waiting about 10 seconds between each spoonful. This should take roughly 5 minutes in total. Continue whipping 2 min / speed 4 after the last sugar is added until the meringue is thick, glossy and holds stiff peaks.
- Add white vinegar, cornflour and vanilla extract. Whip 10 sec / speed 4 to fold through. Remove the butterfly whisk.
- Spoon the meringue onto the prepared tray, shaping it into a 22 cm round with a slight dip in the centre and higher edges. Smooth the sides with a palette knife.
- Bake for 90 minutes until the outside is crisp and dry. Turn the oven off, prop the door slightly ajar with a wooden spoon, and leave the pavlova inside to cool completely for at least 2 hours (or overnight). This prevents cracking.
- To assemble: Place thickened cream and icing sugar in the clean mixing bowl. Insert the butterfly whisk. Whip 1–2 min / speed 4 until soft peaks form — watch carefully to avoid overwhipping. Remove the butterfly whisk.
- Pile the whipped cream onto the centre of the cooled pavlova. Arrange strawberries, kiwi fruit and passionfruit pulp over the cream. Serve immediately.
Aly's tips
- Room-temperature egg whites whip to a greater volume than cold ones. Separate eggs while cold, then let the whites sit for 30 minutes.
- Adding sugar slowly is the single most important step. Rush it and the meringue will weep and collapse.
- Cornflour and vinegar are the secret to the marshmallow interior — never skip them.
- A completely dry mixing bowl and butterfly whisk are essential. Even a trace of yolk or grease will prevent the whites from whipping.
- Pavlova can be made a day ahead and stored in an airtight container. Add the cream and fruit just before serving.
Questions
Can I make Pavlova in a Thermomix TM6 or TM7?
Yes. The Thermomix whips the egg whites and cream perfectly using the butterfly whisk. The pavlova itself bakes in a conventional oven. Both models work identically for the whisking steps.
Why did my pavlova crack or weep?
The most common cause is adding the sugar too quickly. Add it one tablespoon at a time with the blades running. Also ensure the meringue reaches stiff glossy peaks before shaping, and cool the pavlova slowly in the oven with the door ajar.
Can I use frozen fruit for the topping?
Fresh fruit is best for the topping as frozen fruit releases water as it thaws, which can make the cream soggy. If using frozen, thaw and drain well first.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.