Easy Microwave Pavlova

Easy Microwave Pavlova
Cooking can be fun. And when I feel like it, I’m happy to work away in my kitchen all day cooking something special. Like when I made some choc mint cupcakes that took several hours to prepare. And like when I design new cupcake decorations. But often I am in too much of a hurry and need something quick and easy, thus why I cook so many Crock Pot Meals. Well this recipe is fast and easy and you can make it right now. It’s neither a Crock Pot Recipe nor a Cupcake Recipe. It is a Pavlova Recipe. Those of you who know what a Pavlova is, will think I’ve gone stark raving mad because a Pavlova recipe typically takes almost two hours of long, slow cooking. Well now we have the 3 minute version. For those unlucky souls who have not had a Pavlova before, let us tell you it is devine. Traditionally it is a large round dessert with a meringue type shell and a soft marshmallow type inside. Once cooked and cooled it is decorated with fresh whipped cream and fruit. This delicious sweet desert was first cooked in either Australia or New Zealand (let’s not start that argument) to commemorate a visit from a Russian ballet dancer called Anna Pavlova, in the 1920’s. Anyway, this microwave recipe results in the sweet marshmallow type of flat round that you cover in cream and fruit and then roll up. It looks fabulous and tastes great. Neil and I made it the other night and it is so quick and easy. Give it a try as we are sure you will add it to your list of recipes.
  • ¼ cup hazelnut meal or cinnamon sugar or crushed nuts
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 4 egg
  • ¾ cup of superfine (castor) sugar
  1. Firstly you need to take some baking paper and shape it to fit in your microwave. We took the glass tray out of our microwave and made it on it. But you don’t have to. Just make sure it is going to fit.
  2. Ok, now cover the baking paper with a layer of your nuts. We used hazelnut meal because that is what we had in the pantry.
  3. Using an electric beater, whip the egg whites until light and fluffy.
  4. Now add the caster sugar, vinegar and vanilla extract. Whip until it forms stiff peaks. This will take a few minutes and when you mix it, it should retain it’s shape. Once it's firm you can spoon the mixture onto the cinnamon sugar or crushed nut covered baking paper.
  5. Plop the mixture into blobs linked up all over the baking paper and then with the back of your spoon, smooth it out as best you can. Be gentle so as to not disturb the sugar/nuts too much. I does not have to be perfect, just roughly smooth.
  6. Now put in the microwave and cook for 3 minutes on high. It should look light and fluffy and feel like soft marshmallow.
  7. Cool the pavlova in the microwave with the door open to stop condensation forming that will spoil your pav.
  8. When you're ready to serve up whip some cream. Spread this all over the pav and then lightly cover with the fruit of your choice. We use a mix of berries or strawberries and passionfruit.
  9. Gently roll it up into a roll.


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