Pavlovla – thermomix

 January 23, 2014
Posted by hipcook



Many of my friends don’t have a thermomix and they always say “I’ve got along quite well without one so far, why would I need one now?”.  I have had mine for nearly 5 years now and I am still learning new tricks.

I was too scared to try my pavlova recipe in the thermomix, I just thought there was no way it could be as good as the original way. How wrong was I. Its just so much easier in the thermomix and is possibly even better!!! I love that I was able to carry on doing other things in the kitchen while the thermomix blended the egg whites.

I also have the ‘normal’ version in my app for those of you who haven’t got a thermomix……yet!

1 pavlola


4 egg whites
200 g castor sugar
1/2  tsp vanilla extract

1 tsp white vinegar
1 tblsp cornflour


Pre heat oven to 200°C. Line baking tray with baking paper.

Ensure TM bowl completely clean and dry.

Insert butterfly into TM bowl and leave MC off. Place egg whites into bowl and whisk for  5 minutes at 50 ° C at Speed 3 until 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.  Wait until nearly the end (last 30 seconds) and add the vinegar and vanilla essence. To check the sugar has dissolved, stop the thermomix and rub a bit of mixture between your thumb and index finger, you should not feel any grain.

Add the cornflour at the end and mix (speed 3-6) quickly and gently for a couple of seconds, just until its incorporated.

Using silicon spatula scrape all of mixture onto baking tray to required diameter, piling high or spreading wide as desired.  Turn oven down to 150 and cook for around 1 hour or until shell has hardened a bit.

Add your favorite toppings!

Pavlova is usually served with softly whipped cream and fresh fruit. I used figs because I had fresh figs on our fig tree. However strawberries or any fresh fruit is lovely.


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