Making a Pavlova in a slow cooker is a clever twist on the classic oven-baked dessert! The slow cooker steams the meringue instead of baking it, giving it a soft, marshmallowy interior with a slightly crisp exterior. Here’s a step-by-step guide:
Ingredients
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- Optional: pinch of salt
- Toppings: whipped cream, fresh fruits (berries, kiwi, passionfruit), chocolate shavings
Instructions
- Prepare the slow cooker
- Line the slow cooker insert with parchment paper. Make a round “nest” shape for the Pavlova, leaving a slight well in the center for the toppings.
- Make the meringue
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Fold in cornstarch, vinegar, and vanilla extract gently.
- Shape the Pavlova
- Spoon the meringue into the lined slow cooker, forming a circular nest with a slight indentation in the middle.
- Cook
- Cover the slow cooker with the lid, optionally wrapped in a kitchen towel to catch condensation.
- Cook on low for 2-3 hours. Avoid opening the lid too often.
- Check at 2 hours: the Pavlova should be firm to the touch and slightly dry on top.
- Cool
- Turn off the slow cooker and let the Pavlova cool completely inside for at least 30 minutes before removing.
- Serve
- Top with whipped cream and fresh fruits right before serving.
💡 Tips for Success:
- Make sure the egg whites are completely free of yolk for maximum volume.
- Don’t rush folding in cornstarch and vinegar—they stabilize the meringue.
- Condensation is the enemy of crispness; using a towel under the lid helps reduce moisture.
If you want, I can also give you a version where the slow cooker gives a slightly crisp Pavlova edge, almost like a baked one. This makes it more like the traditional dessert.
Do you want me to share that trick?
