Preparation and Consumption
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornflour, and sometimes vanilla essence, and slow-baking the mixture, similarly to meringue.
The major difference between the pavlova and a large meringue is the addition of cornflour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.
Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.
Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.
Read more about this topic: Pavlova (food)
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