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Thermomix Christmas Pavlova


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Ingredients

8 portion(s)

Thermomix Christmas Pavlova

  • 4-6 egg whites
  • 200 g castor sugar
  • 1 tsp vanilla extract, (optional)
  • 1 tblsp cornflour
  • 40 g granulated sugar
  • 1 tsp lemon juice
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking 1h 0min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Pre heat oven to 150°C. Line baking tray with baking paper.

    Mix cornflour and granulated sugar together in small bowl and set aside.

     

    Ensure TM bowl completely clean and dry. Do self clean with hot water and vinegar if necessary and dry thoroughly.

     

    Insert butterfly into TM bowl and leave MC off. Place egg whites into bowl and whisk for 3 - 5 minutes at 50 ° C at Speed 3until egg whites stiff.

     

    Over next 3 minutes at 50 °C on Speed 3 add castor sugar 1 tblsp at a time, sprinkling slowly through hole in lid.  Add lemon juice, and add vanilla if desired

     

    Using same method, add cornflour and sugar mixture to incorporate.

     

    Using silicon spatula scrape all of mixture onto baking tray to required diameter, piling high or spreading wide as desired.  Bake for 15minutes at 150°C then reduce to 120°C for 40minutes. Allow to cool slowly in the oven with door propped slightly open (use wooden spoon)

     

    Add your favorite toppings!

    Pavlova is usually served with softly whipped cream and fresh fruit. (For a lower fat dessert, instead of whipped cream, try serving the Pavlova with a sorbet or fruit sauce and fresh fruit. Place whipped cream and fruit on the meringue shortly before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.

    Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.  

     

  2. Describe the preparation steps of your recipe

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Have just made this recipe...so far so good! It's...

    Submitted by SupaNannah on 2. January 2017 - 15:00.

    Have just made this recipe...so far so good! It's still in the oven. Did the vinegar wash of my TM31 just to make sure there was no residual grease.

    I used 5 large eggs, vanilla bean paste and lemon juice, otherwise followed the recipe....and yes Butterfly is essential.

    Never have had much luck with pavs before, and was fascinated to read this recipe which instructed '50 degrees...' sort of compares with 'warm the bowl' I remember my mother saying.

    But I digress, it's nearly done. YUM! There goes the waist line!!!

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  • Great recipe. Added ingredients more slowly and...

    Submitted by Brett_1978@hotmail.com on 30. December 2016 - 14:50.

    Great recipe. Added ingredients more slowly and used common sense about consistency of mixture. Used brown sugar and white vinegar as alternate ingredients and whipped for a little longer. Lower temps for my oven - again you just use common sense. Yum-rama! Thank you!

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  • I don't know what I did wrong but when finished I...

    Submitted by bojo on 16. December 2016 - 15:28.

    I don't know what I did wrong but when finished I had a milkshake instead of fluffy merangue. HELP?????

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  • Just beautifull, the recipe

    Submitted by Debbiemaree on 15. March 2016 - 16:59.

    Just beautifull, the recipe works at treat 

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  •    

    Submitted by Nbourke17 on 31. December 2015 - 14:59.

     

     

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  • I'm so excited at how well

    Submitted by debbie@dynamicrisk.com.au on 28. December 2015 - 10:00.

    I'm so excited at how well this turned out. Like others, I was nervous but couldn't be happier at the end result. I used Apple cider vinegar, 5 700g egg whites, followed the fan forced oven advice and also the comment about dusting the caster sugar into the bowl.  beautifully crunchy outside and just gooey enough inside. Next time I won't pile the mixture so high so the fruit decorations don't roll off. 

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  • Thank you so much for this

    Submitted by Michelle1908 on 26. December 2015 - 13:25.

    Thank you so much for this recipe! It is perfect! I used caster sugar rather than granulated.

    I was sceptical about making a pav in thermi, but I shouldn't have been, it was delicious and impressive tmrc_emoticons.)

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  • Awww that's a real pain. I've

    Submitted by Leish-88 on 24. December 2014 - 19:14.

    Awww that's a real pain. I've misplaced mine tmrc_emoticons.( 

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  • No Leish- the butterfly is

    Submitted by Belinda on 24. December 2014 - 19:12.

    No Leish- the butterfly is essential for the aeration. tmrc_emoticons.;)

    Belinda, California USA

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  • Would this work without the

    Submitted by Leish-88 on 24. December 2014 - 18:54.

    Would this work without the butterfly whisk?? 

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  • i have an electric oven ,

    Submitted by Belinda on 24. December 2014 - 12:31.

    i have an electric oven , however just use your intuition about your oven- so long as it is not too hot. Party

    Belinda, California USA

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  • What do you use for the

    Submitted by MrsJ on 23. December 2014 - 11:58.

    What do you use for the granulated sugar?

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  • This time it was very

    Submitted by McCubbinMama on 21. December 2014 - 10:57.

    This time it was very flat...any tips on why?

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  • Nice and easy, and worked a

    Submitted by tashandpete on 17. August 2014 - 17:08.

    Nice and easy, and worked a treat. I redued the cooking time as I made mine into mini pavlovas.

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  • Just made this for the second

    Submitted by McCubbinMama on 2. February 2014 - 17:13.

    Just made this for the second time...again so easy!!! Put grated chocolate and strawberries on top this time....everyone loved it. Thanks again for the recipe.

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  • My first attempt at pavlova.

    Submitted by paperazzi on 26. January 2014 - 19:13.

    My first attempt at pavlova. I was very nervous but this turned out fantastic! Thank you tmrc_emoticons.)

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  • I am a new TM owner and have

    Submitted by McCubbinMama on 24. January 2014 - 21:12.

    I am a new TM owner and have never made desserts! My daughter recently fell in love with pavlova and I promised to find a recipe and make it for her.

     

    WOW! When it came out of the TM it looked so lovely and silky and perfect! It didn't look too crash hot when it came out of the oven however but only as I think I put it on the tray too spread out and it cracked - however after the cream (whipped in TM - too easy) and fruit it looked the part and the plate was empty! (Outdid the baked cheesecake I also made in the TM!).

     

    It was really lovely and scrummy in the middle and crunchy on the outside - thanks for the recipe you have converted me into a dessert maker!!!

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  • Easy to follow.  I had to mix

    Submitted by VeggieNessie on 13. January 2014 - 20:38.

    Easy to follow.  I had to mix it about 6 minutes longer than the recipe asked for, but I suspect that was my eggs.

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  • Phew! I am delighted with

    Submitted by Vickilev on 10. January 2014 - 13:43.

    Phew! I am delighted with this recipe. My previous pavlova was disappointing and I had developed a bit of a phobia about the butterfly. I used 6 egg whites and beat for about 6 minutes before adding the sugar. It is piled high in the oven. Thank you it will be my go to recipe for pav.

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  • Delicious and easy! I've only

    Submitted by AndreaH on 29. December 2013 - 22:14.

    Delicious and easy!

    I've only ever attempted pavlova once before and it was a total failure so I was nervous about using this recipe, but it turned out amazing. The outside was nice and crispy and the inside was gooey and mashmallowy. I used 5 extra large eggs and only baked at 150 for 11 mins cause I have a fan forced oven. Will definitely use this recipe again.

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  • Prior to the Thermomix, I

    Submitted by thegirlwho on 27. December 2013 - 14:06.

    Prior to the Thermomix, I regularly baked Pavlovas so was very nervous using this slightly different recipe and doing it in the Thermomix, but I must say it turned out really well. It looked and tasted great. I would say go easier than adding one tablespoon of sugar at a time to the egg whites, dust it in oh so even more gradually as that is the big secret to a really good pav. Fan forced ovens take 10 degrees off the temperature as well. I did this as our oven is fan forced and quite strong in heat and it worked out really well. Great recipe, thank you.

     

    By the way, I only used 4 eggs (extra large size ones, though).

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  • Love this recipe.  Worked

    Submitted by miasmum2000 on 26. December 2013 - 22:21.

    Love this recipe.  Worked perfectly.  Made two for Christmas and they were a total success.  Definitely a recipe to bookmark and recommend.  Thanks for sharing.

     

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  • Wish I'd turned the temp

    Submitted by Pontifek on 22. December 2013 - 20:40.

    Wish I'd turned the temp down! Have a fan forced, burnt two of these pavs! Better recipe than the EDC though.

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  • Pav turned out perfectly with

    Submitted by BecMac on 17. November 2013 - 20:16.

    Pav turned out perfectly with 4 large egg whites. Thanks for sharing.....

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  • Wow - Congratulations Eva-

    Submitted by Belinda on 7. November 2013 - 20:23.

    Wow - Congratulations Eva- sounds beautiful!

    Belinda, California USA

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  • WOW, this recipe made the

    Submitted by foody4eva on 7. November 2013 - 20:19.

    WOW, this recipe made the most amazing pavlova ever!  I used 4 extra large egg whites (ALDI free range eggs), used lemon juice and also reduced the oven to 100 degrees as it was starting to brown a little (I have an old gas oven).  I let in cool in the oven with the door slightly ajar as suggested. I baked it in a rectangle shape, topped with lemon butter from EDC, then whipped cream, fresh raspberries and blueberries and a dessert passionfruit sauce as I was unable to buy fresh passionfruit.  I made it for a Melbourne Cup lunch and the entire pav was devoured, will definitely be making this as a standard dessert  in the future.    Cooking 7    Love    Cooking 7

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  • Just made this and mine was

    Submitted by spunkytrunks15 on 17. September 2013 - 14:38.

    Just made this and mine was the best Pav I've ever made! Only change I made was 150 oven for 12 minutes and 120 for 30... Gotta say though it was perfecto, and really high!

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  • This absolutely fantastic -

    Submitted by Carol Millington on 4. September 2013 - 14:21.

    This absolutely fantastic - so easy and I had no problems at all with recipe - did use vinegar instead of lemon juice. Thanks Belinda for recipe.

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  • (No subject)

    Submitted by MeniqueLever on 8. May 2013 - 17:26.

    tmrc_emoticons.)

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  • I have made this pav a number

    Submitted by Sunday Mason on 7. February 2013 - 21:33.

    tmrc_emoticons.) I have made this pav a number of times and turns out perfectly.   The only thing I changed was the lemon juice for white vinegar.  I make a three rectangle pavs and layer them with cream and fresh raspberries and kiwifruit with toasted almonds on top.   Sensational receipe - thankyou for sharing. Cooking 7

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  • I have made this pav a number

    Submitted by Sunday Mason on 7. February 2013 - 21:33.

    tmrc_emoticons.) I have made this pav a number of times and turns out perfectly.   The only thing I changed was the lemon juice for white vinegar.  I make a three rectangle pavs and layer them with cream and fresh raspberries and kiwifruit with toasted almonds on top.   Sensational receipe - thankyou for sharing. Cooking 7

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  • I made this and is was

    Submitted by Jenny Jens on 27. January 2013 - 19:20.

    I made this and is was superb. The only thing I did a bit differently was to beat for a little longer after adding the sugar at speed 4 to ensure the meringue held its shape when shaping on the tray. Have saved this recipe for future use! Thanks!

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  • MERRY CHRISTMAS

    Submitted by Belinda on 25. December 2012 - 00:47.

    MERRY CHRISTMAS EVERYBODY!! 

    pavlova is always one to polarise cooks. tips- not too fresh on the egg whites(frozen then defrosted great). No moisture, no oily residue. However we can always have an off day. 

    Belinda, California USA

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  • HI I treid this xmas eve, and

    Submitted by KatieJamesOmar on 24. December 2012 - 22:10.

    HI I treid this xmas eve, and i too had a runny bowl of egge white - and im usually pretty good at pavalova. what went wrong?

     

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  • HI I treid this xmas eve, and

    Submitted by KatieJamesOmar on 24. December 2012 - 22:08.

    HI I treid this xmas eve, and i too had a runny bowl of egge white - and im usually pretty good at pavalova. what went wrong?

     

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  • Great recipe. I was extra

    Submitted by Nikki Perth on 24. December 2012 - 17:06.

    Great recipe. I was extra vigilant about having a clean bowl and did the vinegar and water wash beforehand. I changed the lemon juice to vinegar as that is how my sister makes hers. I also used raw sugar but processed it at speed 9 for 6 seconds before washing the bowl. I found after making the pavlova the first time I needed a cooler oven so preheated the oven at 150 but turned it down to 120 when I put the pav in and cooked it for an hour. Turned the oven off and left it in there. This worked much better and my pav wasn't too brown when doing it this way. (My oven always cooks too hot and too fast following recipes anyway).

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  • What a disaster, I was

    Submitted by Dare To Be on 24. December 2012 - 11:40.

    What a disaster, I was totally confused regarding the instructions, now I have a bowl of warm runny egg white???

     

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  • What a disaster, I was

    Submitted by Dare To Be on 24. December 2012 - 11:40.

    What a disaster, I was totally confused regarding the instructions, now I have a bowl of warm runny egg white???

     

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  • can this be made the day

    Submitted by Melanie Sharp on 23. December 2012 - 12:13.

    can this be made the day before? never made pavlova before

     

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  • Thanks Belinda, it tasted

    Submitted by vintageorganic on 20. December 2012 - 19:19.

    Thanks Belinda, it tasted nice!! I will be giving it another go tomorrow and hopefully with better results, Cheers

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  • pavlova is a challenge with

    Submitted by Belinda on 20. December 2012 - 12:11.

    pavlova is a challenge with any appliance- yes take your time. 5 miutes was an indication not the add all at once. put on the lid and allow to shake through.

     

    most important - all equipment must be scrupulously clean, dry and no oily residue. never separate eggs between fingers- body oils will affect the whisk for example.  best wishes!! Belinda

    Belinda, California USA

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  • I have just made this today

    Submitted by vintageorganic on 20. December 2012 - 10:56.

    I have just made this today as a practice for Xmas day and thank goodness I did as my mixture was really runny too?! ts has turned out tiny and flat. I thought there was a quite a lot of variance between 4 and 6 egg whites. I used 5 med size ones. And the other thing I noted was 3-5 mins to add the castor suagr is quite a short time, particularly wen you have to slowly add it. I felt like I had to hurry before the time ended. I was following the recipe to a T.


    Its probably just me though as I am a brand new thermomix owner and this is the first recipe I have made (except for custard) tmrc_emoticons.;)


    Any pointers for me would be much appreciated, Id love to make the perfect pav for Xmas day.


     


    Thanks tmrc_emoticons.D

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  • Is the oven temperature

    Submitted by hevstar on 16. December 2012 - 14:14.

    Is the oven temperature listed for an electric or gas oven?

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  • Hi, I used this recipe today

    Submitted by timandjacqui on 15. December 2012 - 16:07.

    tmrc_emoticons.) Hi, I used this recipe today for an early Christmas lunch. It turned out a bit flat so I am going to make another one and stack them! That should do the trick.

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  • Thanks Belinda, that

    Submitted by MeriMyers on 9. December 2012 - 01:21.

    Thanks Belinda, that worked... Then it collapsed on cooling, obviously didn't cook it quite long enough, never mind, we'll go with that...

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  • it is really important to add

    Submitted by Belinda on 8. December 2012 - 17:42.

    it is really important to add the suger slowly while the TM is on. sprinkle onto the lid and allow to shake through the hole slowly. . keep soeed 3 - 3.5

    Belinda, California USA

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  • Ok, I've done something

    Submitted by MeriMyers on 8. December 2012 - 14:58.

    Ok, I've done something wrong... It's too funny to form into shape... Stiff peaks achieved at stage 1, but once I'd added sugar etc its really runny... What did I do wrong?

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  • All I can say is YUM YUM. I

    Submitted by AndiB on 1. August 2012 - 21:38.

    All I can say is YUM YUM. I had left over egg whites and so decided to try a PAV so glad I did the kids loved thr special dessert tonight

    Learner hoping to get my P's soon!

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  • Can't wait to give this a

    Submitted by Miss.rat on 22. February 2012 - 20:57.

    Can't wait to give this a whirl!

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  • Was a bit concerned the TM

    Submitted by babafish on 13. January 2012 - 22:06.

    Was a bit concerned the TM would not whip egg whites adequetly but this receipe worked a treat. Will use this receipe for all future pavlova's.

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