Pavlova – Dani Valent

A festive and colourful and - most importantly -

There’s no dish that evokes such delighted ‘oohs’ and ‘aahhs’ as a fruit-strewn pavlova with a gorgeously crisp and chewy base. At the same time, there’s probably no dessert that causes such anguish among cooks – a ‘pavlova fail’ is just about the saddest kitchen event ever!

A great pavlova is simple and tricky at the same time; the ingredients and method are uncomplicated but there are some key pointers to pav perfection. A super-clean mixing bowl is key – watch the video to learn how to get your bowl squeaky clean. Adding sugar slowly is also important: match my pace and your egg whites will be fluffy, sturdy and glossy all at once.

Time: 2 hours, plus up to 24 hours egg white standing.
Serves 10.


  • 225 grams egg whites (from about 8 eggs, ensure no yolk at all!)
  • 330 grams sugar
  • 30 grams vinegar, to clean TM bowl
  • a pinch of cream of tartar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence
  • 600 grams cream
  • 3 punnets berries, to serve


  1. Leave the egg whites in a bowl, uncovered, at room temperature for up to 24 hours. You don’t have to do this but it helps reduce the moisture content and ensure a good whip.
  2. Preheat oven to 150°C/Gas Mark 2.
  3. Turn the sugar into icing sugar by blitzing for 5 sec/speed 9. Set aside.
  4. Clean the mixing bowl, blade and the Butterfly scrupulously then put the Butterfly in place. Give the TM a spring-clean by pouring 1 litre of water and 30 grams of vinegar into the TM bowl. Heat for 10 min/Varoma/speed 4. Dry everything with a clean tea towel.
  5. Tip the egg whites and cream of tartar into the TM bowl and insert the Butterfly. Set time for 10 min/37°C/speed 4/MC off.
  6. After 5 minutes of beating, the egg whites should be very fluffy and smooth. Reduce to speed 3 and very slowly add the sugar, spoon by spoon, through the lid. This process should take nearly all of the remaining 5 minutes.
  7. Reduce to speed 2 1/2 and add the vinegar and vanilla.
  8. Stop the machine and gently dollop the pavlova mixture onto a lined baking tray, into a tall cake shape.
  9. Place in preheated oven. Turn temperature down to 120°C/Gas Mark 1/2. Bake for 1 hour 20 minutes, then turn oven off and leave the pavlova inside the oven to cool completely.
  10. Clean the mixing bowl and whip the cream by inserting the Butterfly and mixing for 1 min/speed 4 or until it remains on the side of the bowl in gentle furrows.
  11. Spoon cream onto pavlova and top with berries.
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