Teacher Katie Lolas reveals the seven steps to perfecting your pavlova this Christmas

A secondary school teacher who is known for her incredible meal prepping has shared the seven steps to perfecting your pavlova this Christmas, as well as her tried and tested recipe.

Katie Lolas, from Sydney, said while pavlova can be ‘finicky at times’, it is also one of her favourite desserts.

‘Here are my top tips to help you navigate the common mistakes people encounter when making this beauty,’ Katie posted on Instagram.

Katie Lolas, from Sydney, said while pavlovas can be ‘finicky at times’, it is also one of her favourite desserts (pavlova pictured)

The first thing the teacher explained you need to remember is that your eggs must always be at room temperature.

This is because room temperature egg whites will create a more stable and airier meringue.

‘Secondly, sugar must be added slowly,’ Katie explained. She recommends adding one tablespoon at a time.  

The reason why you should add your sugar slowly is because it then dissolves easier into the egg white.

‘My third tip is that you make sure your bowl is squeaky clean to achieve stiff peaks,’ Katie said.

Similarly, your electric mixer should be at a high speed to make the meringue perfectly soft and fluffy. 

The first thing the teacher explained you need to remember with pavlovas is that your eggs must always be at room temperature (Katie Lolas pictured)

Finally, if you want to know whether your pavlova is perfectly cooked or not, judge it by its colour; it should be pale in colour (pavlova pictured)

‘Fifth, you’ll know you’ve achieved stiff peaks when you can turn your bowl upside down and the contents don’t spill out,’ Katie said.

‘You should also ensure it cools down slowly to avoid it collapsing.’

Finally, if you want to know whether your pavlova is perfectly cooked or not, judge it by its colour.

‘It should be pale in colour and look dry, but if you insert a skewer inside it should come out with a thick, sticky, marshmallow-like consistency,’ Katie said. 

How to make Katie Lolas’ perfect Christmas pavlova 

INGREDIENTS 

Four egg whites

Katie shared her perfect pavlova recipe for Christmas (pictured)

Three quarters of a cup of caster sugar

One teaspoon of lemon juice

Half a teaspoon of vanilla essence

TOPPING SUGGESTIONS

Freshly whipped cream

Mascarpone

Berries

Mango

Kiwi fruit

Raspberry sauce

Passionfruit pulp

Chocolate ganache

METHOD 

1. Preheat oven to 150 degrees Celsius. Line an oven tray with baking paper. In a large bowl, beat egg whites until soft peaks form.

2. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves.

3. Add lemon juice, vanilla and beat well until stiff peaks form.

4. Dollop mixture on tray to form your desired shape. The above wreath is roughly 20cms in diameter.

5. Bake for 20 minutes, then reduce heat to 120 degrees Celsius and bake for an additional 45 minutes. Turn off oven and allow pavlova to cool with the oven door slightly open.

6. Once the pavlova is completely cool it’s time for you to add your toppings of choice.

Source: Katie Lolas

Hundreds who saw the teacher’s pavlova on Instagram said it looked ‘delicious’ and shared tips of their own for making it, including not opening the oven door for an hour 

To recreate her perfect pavlova for yourself, you’ll need egg whites, caster sugar, lemon juice, vanilla essence, freshly whipped cream, marscapone, berries, mango, kiwi fruit, raspberry sauce, passionfruit pulp and chocolate ganache.

You can also add any other toppings you like, Katie added, ideally fruit-based or chocolatey.

Hundreds who saw the teacher’s pavlova on Instagram said it looked ‘delicious’ and shared tips of their own.

‘I turn the oven off before it’s fully done and don’t open the oven for an hour – so then the pav is white and not off-white!’ one person commented.

‘Leave it in the oven overnight to completely cool down and avoid collapsing. This works every time for me,’ another added.