Slow Cooker Pavlova Recipe

Slow Cooker Pavlova Recipe

Indulge in the blissful delight of Slow Cooker Pavlova is a meringue-based dessert with a crispy exterior and soft, pillowy interior, adorned with luscious fruits. Made with just 6 eggs, sugar, and a few essentials. This sweet treat takes 1 hour 40 mins and serves 8 dessert.

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💗 Why This Slow Cooker Pavlova Recipe Will Leave You Wanting More:

  • Effortless Prep: Simple ingredients for a stunning dessert in minutes.
  • Foolproof Technique: No-fail method for a perfect Pavlova every time.
  • Versatile Delight: Customize toppings for diverse flavor combinations.
  • Crowd Pleaser: Serves a sizable group with heavenly satisfaction.

What Is Slow Cooker Pavlova Recipe?

Slow Cooker Pavlova Recipe is a luscious dessert crafted from egg whites, sugar, vinegar, and cornflour. Its texture is a delicate balance between crispy on the outside and marshmallowy inside.

Slow Cooker Pavlova Recipe
Slow Cooker Pavlova Recipe

🥚 Slow Cooker Pavlova Recipe Ingredients

  • 6 eggs, separated
  • 1¼ cups caster sugar
  • 2 tsp corn flour
  • 1 tsp vanilla
  • 1 tsp white vinegar

🍰 How To Make Slow Cooker Pavlova

  1. Beat the egg whites in a clean, dry bowl until they form soft peaks.
  2. Slowly add the sugar, one tablespoon at a time, mixing well after each addition.
  3. Keep mixing until the mixture is thick and shiny, and all the sugar is dissolved. Add the cornflour, vinegar, and vanilla, and mix until just combined.
  4. Pour the mixture into a slow cooker bowl lined with baking paper. Put a tea towel under the lid.
  5. Cook on low for 1 to 1.5 hours, or until it’s done.
  6. Leave it in the slow cooker until it’s completely cold, then top it with whipped cream and fruit.

💭 Recipe Tips

    1. Use room temperature eggs for better volume; cold eggs hinder proper whipping and might deflate the Pavlova.
    1. Gradually add sugar while whipping egg whites to ensure a stable meringue; adding too quickly may lead to a grainy texture.
    1. Avoid opening the slow cooker during baking; sudden temperature changes can cause cracking or collapsing of the Pavlova.
    1. Cornflour acts as a stabilizer; don’t skip it, as it helps create the Pavlova’s signature marshmallow-like interior.
    1. Cool the Pavlova completely in the slow cooker with the lid slightly ajar; rapid cooling can cause cracking.
Slow Cooker Pavlova Recipe
Slow Cooker Pavlova Recipe

🍒 What To Serve With Pavlova?

Top Pavlova with whipped cream and fresh fruits like berries, kiwi, or passion fruit drizzle with sauces like raspberry coulis for a delightful finish.

🎚 How To Store Leftovers Pavlova?

  • In The Fridge. Store Leftovers Pavlova in an airtight container at room temperature for 1-2 days. Avoid refrigeration to prevent sogginess.
  • In The Freezer. Freezing alters texture; avoid freezing Leftovers Pavlova as it becomes soft and loses its crispness.

🚫 How To Reheat Leftovers Pavlova?

Reheating Slow Cooker Pavlova isn’t advised; it may lose its texture and collapse. Best savored fresh for its delicate crispness and marshmallow-like interior.

FAQs

Why Didn’t My Pavlova Go Crispy?

Insufficient baking time or high humidity can prevent crispness in Pavlova bake longer or reduce moisture in the oven.

How Do I Prevent A Pavlova From Collapsing After Baking?

Avoid underwhipping egg whites, use cream of tartar, and cool slowly to prevent collapsing after baking Pavlova.

How Do I Know When A Pavlova Is Done Baking?

A baked Pavlova should be dry on the outside and sound hollow when tapped.

What Causes A Pavlova To Develop A Brown Crust On The Outside?

Excessive sugar or oven temperature causes browning; reduce sugar or shield with foil during baking.

How Long Should I Beat The Egg Whites For Pavlova?

Beat egg whites until stiff peaks form for about 5-7 minutes, ensuring stability for Pavlova.

Slow Cooker Pavlova Nutrition Facts

Amount per Serving

  • Calories: 210
  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 33mmg
  • Sodium: 32mg
  • Potassium: 94mg
  • Carbohydrates: 32g
  • Fiber: 1g
  • Sugar: 29g
  • Protein: 4%
  • Vitamin A: 11%
  • Vitamin C: 2%
  • Calcium: 19mg
  • Iron: 1mg

Slow Cooker Pavlova Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 30 minutesRest time: minutesTotal time:1 hour 40 minutesServings:8 servingsCalories:210 kcal Best Season:Suitable throughout the year

Description

Indulge in the blissful delight of Slow Cooker Pavlova is a meringue-based dessert with a crispy exterior and soft, pillowy interior, adorned with luscious fruits. Made with just 6 eggs, sugar, and a few essentials. This sweet treat takes 1 hour 40 mins and serves 8 dessert.

Ingredients

Instructions

  1. Beat the egg whites in a clean, dry bowl until they form soft peaks.
  2. Slowly add the sugar, one tablespoon at a time, mixing well after each addition.
  3. Keep mixing until the mixture is thick and shiny, and all the sugar is dissolved. Add the cornflour, vinegar, and vanilla, and mix until just combined.
  4. Pour the mixture into a slow cooker bowl lined with baking paper. Put a tea towel under the lid.
  5. Cook on low for 1 to 1.5 hours, or until it’s done.
  6. Leave it in the slow cooker until it’s completely cold, then top it with whipped cream and fruit.

Notes

  • Use room temperature eggs for better volume; cold eggs hinder proper whipping and might deflate the Pavlova.
    Gradually add sugar while whipping egg whites to ensure a stable meringue; adding too quickly may lead to a grainy texture.
    Avoid opening the slow cooker during baking; sudden temperature changes can cause cracking or collapsing of the Pavlova.
    Cornflour acts as a stabilizer; don’t skip it, as it helps create the Pavlova’s signature marshmallow-like interior.
Keywords:Slow Cooker Pavlova Recipe

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