You don’t need an oven to make your Pavlova anymore, all you need is your slow cooker and egg whites, sugar, cornstarch, and vanilla extract.

To make Slow Cooker Pavlova in your slow cooker or crockpot, whisk egg whites until soft peaks form, gradually add sugar, then cornstarch, vanilla, and vinegar. Pour into a lined slow cooker, and cook on low.

This method simplifies dessert preparation and is great for those who prefer not to use an oven. It’s a convenient way to achieve a delicious, perfectly crisp Pavlova.”

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What is Pavlova?

Pavlova is a meringue-based dessert named after the ballerina Anna Pavlova. It is characterized by a crisp crust and soft, light inside, typically topped with whipped cream and fresh fruit.

Slow Cooker Pavlova Ingredients

• 6 large eggs, whites separated
• 1¼ cups caster sugar (superfine sugar)
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

How To Make Slow Cooker Pavlova

1. Prepare egg whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form. Ensure that when you lift your whisk or beaters, the peaks gently fold over.
2. Add sugar gradually: Add the sugar one tablespoon at a time, beating well after each addition. Continue this process until the meringue is thick and glossy, and the sugar is fully dissolved. Test the meringue by rubbing some between your fingers; it should feel smooth without any granules.
3. Incorporate dry ingredients: Sprinkle the cornstarch over the meringue. Add vanilla extract and white vinegar, then whisk gently just until combined to avoid deflating the mixture.
4. Prepare the slow cooker: Line the slow cooker with baking paper, making sure it covers all sides. Pour the meringue mixture into the cooker.
5. Set up for cooking: Place a clean tea towel under the lid of the slow cooker to catch any condensation, preventing it from dripping onto the meringue.
6. Cooking time: Set the slow cooker to low and cook for 1 to 1.5 hours. Start checking at the 1-hour mark to prevent overcooking. The Pavlova is done when it has a firm touch and a pale, crisp crust.
7. Cooling phase: Turn off the slow cooker and let the Pavlova cool completely inside. This slow cooling process helps prevent cracking.
8. Add toppings: Once cooled, top the Pavlova with freshly whipped cream and a selection of fruits such as kiwi, strawberries, or passionfruit.

Recipe Tips

• Ensure Clean Equipment: To get the fluffiest meringue, make sure your mixing bowl and beaters are completely grease-free before you start.
• Sugar Integration: Add sugar gradually to the egg whites to avoid deflating them; ensure each tablespoon is fully incorporated before adding the next.
• Test for Doneness: Rub a small amount of meringue between your fingers; if it feels gritty, continue beating as the sugar hasn’t fully dissolved.
• Cooling Method: Let the Pavlova cool in the slow cooker with the lid slightly open to avoid sudden temperature changes that can cause cracks.
• Moisture Control: Placing a tea towel under the lid during cooking catches excess moisture, which helps keep the top of the Pavlova crisp.

Recipe Variations:

• Chocolate Pavlova: Add 2 tablespoons of cocoa powder to the cornstarch and mix into your egg whites for a chocolate twist.
• Lemon Zest Twist: Incorporate the zest of one lemon into the sugar before adding it to the egg whites for a citrusy flavor.
• Mixed Berry Topping: Instead of one type of fruit, use a mix of berries like blueberries, raspberries, and blackberries for a colorful and tangy topping.
• Almond Pavlova: Sprinkle finely chopped almonds over the meringue mixture before cooking for a nutty flavor and added texture.
• Coconut Flair: Mix 1/3 cup of shredded coconut into the meringue mixture for a tropical touch to your Pavlova.

Can I make this Pavlova recipe ahead of time?

Yes, you can prepare this Pavlova recipe ahead of time. Complete the cooking process, allow it to cool thoroughly, and then store it in the refrigerator. This ensures the Pavlova remains fresh and maintains its texture until you’re ready to serve.

How do I know when the Pavlova is done cooking?

You know the Pavlova is done cooking when its exterior is dry and has a pale, crisp crust. The edges should be firm, while the center will feel just set, with a slight give under gentle pressure, indicative of a marshmallow-like interior.

What To Serve With Pavlova

You can serve your light Pavlova with tangy sides like lemon curd, raspberry coulis, fresh mint leaves, and a scoop of lime sorbet. Or try creamy mascarpone, passion fruit pulp, and chopped pistachios for a luxurious twist.

How To Store Pavlova

In The Fridge:

Store Pavlova in an airtight container in the fridge. Place parchment paper between the meringue and the lid to avoid sticking. It’s best consumed within two days for optimal texture and taste.

In The Freezer:

Pavlova should not be frozen. Freezing can cause the delicate meringue to become chewy and moist, ruining its crisp texture. Instead, store it refrigerated and consume it quickly.

Check out More Slow Cooker Recipes:

• Slow Cooker Berry Crumble
• Slow Cooker Caramel Fudge
• Slow Cooker Brownies