Teacher reveals the seven steps to perfecting your pavlova this Christmas – and her tried and tested recipe she makes every year
- A secondary school teacher has shared the seven steps to perfecting a pavlova
- Katie Lolas, from Sydney, shared her tips, the mistakes and her top tested recipe
- Others shared how they perfect pavs including leaving it in the oven overnight
- Katie said you can include any number of toppings including fruit and chocolate
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.
A secondary school teacher (pictured) 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 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.
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.
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