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Pavlova Redemption: From Fail to Fabulous (with Eton Mess Along the Way)
Let’s talk about the rollercoaster ride that is making pavlova. It’s delicate, finicky, and prone to disaster—much like my first attempt. The plan was simple: create an elegant pavlova inspired by the recipe from Broma Bakery and showcase its airy, marshmallowy beauty. What actually happened? A baking fail so epic it deserves its own blooper reel. But like any good kitchen adventure, We dusted off the sugar, adjusted my approach, and gave it another go. Spoiler alert: the results were worth every crumb of chaos.
The First Attempt: Pavlova Problems
The first try? Utter disaster. My meringue collapsed, cracked, and mocked me from the baking sheet. Maybe it was the humidity, or maybe my egg whites weren’t whipped to stiff peaks. Either way, my pavlova dreams were crumbling—literally. But if Great British Bake Off has taught us anything, it’s that you don’t cry over split meringue. You regroup, you learn, and you bake again.
Round Two: Redemption and Eton Mess
For my second attempt, I switched gears and went with a more classic meringue-style recipe. Smaller pavlovas were the move, and they turned out beautifully—crispy on the outside, chewy on the inside, with just the right amount of puff. Instead of one large pavlova, I created individual servings perfect for an Eton Mess, a delightful mix of crumbled meringue, whipped cream, and toppings. It was a win-win: elegance for serving and a forgiving format for mistakes.
The Condiments: A Flavor Explosion
To take this dessert to the next level, I whipped up six (yes, six) condiments:
- Vegan Lemon Curd: Bright, tangy, and silky smooth without a single egg.
- Classic Lemon Curd: The OG citrus spread, rich and luscious.
- Persimmon Puree/Jam: Sweet, velvety, and a little unexpected—perfect for winter vibes.
- Berry Compote: A jewel-toned burst of tart and sweet.
- Zabaglione: A light, boozy custard that screams sophistication.
- Whipped Cream: Fluffy, cloud-like perfection because, obviously.
Each topping brought something special to the table, turning these little pavlovas into customizable desserts that could rival any pâtisserie.
The Video: Mistakes and Magic
To document this culinary adventure, I created a video showing the whole process—failures, successes, and all. Watching it back, I realized that even the mistakes were part of the fun. Baking is as much about the journey as the results, and there’s something so satisfying about seeing a once-collapsed pavlova rise again (literally and metaphorically).
So, whether you’re a seasoned baker or just looking for a sweet project, pavlova is worth the ride. It’s delicate, delicious, and endlessly versatile. And if your first attempt doesn’t work out? Don’t sweat it. Dust off your whisk, whip up those egg whites, and try again. Who knows—you might just end up with your own pavlova redemption story, complete with six condiments and a side of Eton Mess. 🥄✨
✰✰✰✰✰ star TRY
Simple Meringue Pavlova / Eton Mess Recipe
Equipment
- 1 Stand Mixer or Large whisk
- 1 Cookie Sheet
- Parchment Paper Sheets or Silicone backing mat
- 1 Rubber spatula
- 1 Wire Rack
- 1 Glass Bowl sterilized with hot water
- 1 Large platter
- 2 Small bowls
Ingredients
FOR THE LARGE PAVLOVA or 6 SMALLER MERINGUES
- 1 teaspoon vinegar*, apple cider, white vinegar, or lemon juice will work.
- 1 ½ teaspoons corn starch
- 6 large egg whites, separate when cold but use at room temperature
- 1 cup granulated sugar
- ½ cup confectioner’s sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt, a pinch
FOR THE TOPPINGS
- Whipped cream, a lot
- 1 cup Berries, mixed & fresh
- ½ cup Chopped pistachios
- Lemon curd
- Zabaglione
- Berry compote
- Persimmon purée
Instructions
PREP
- Sterilize all tools with boiling hot water. Bowls must be very clean before use.
- Preheat oven to 300°F and adjust the rack to the lower part of the oven.
- To make an 8-inch single meringue Pavlova, draw a circle on parchment paper place on a cookie tray. Set aside.
- In a small bowl, combine the vinegar, vanilla extract and cornstarch and whisk together until liquid. Set aside.
- In another bowl, pass both sugars through a sieve to catch large chunks and to combine both sugars together. Set aside.
IF USING A HAND WHISK
- In clean glass bowl, beat the egg whites until they're foamy and little bubbles form. Continue whisking, gradually intensifying speed, beating until the egg whites forms soft peaks. This can take up to 30mins to achieve soft peaks.
- Begin to gradually beat in the sugars (a spoonful at a time), until stiff peaks form and the sugar is almost completely dissolved.* (DO NOT dump all the sugar into egg whites at once. ADD spoonfuls at a time). Beat well after every spoonful. The meringue will start to thicken, turn white and shiny gloss.
- Gently fold in the cornstarch, vanilla and vinegar mixture, and the pinch of salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining anywhere in the bowl. Stop whisking.
IF USING AN ELECTRIC MIXER WITH WHISK ATTACHMENT
- In stand mixer or electric beater, start at a low speed gradually increasing the speed as the egg whites form soft peaks.
- Begin to gradually add in the granulated sugar (a spoonful at a time), until stiff peaks form and the sugar is almost completely dissolved.* (DO NOT dump all the sugar into egg whites at once. ADD spoonfuls at a time). Mix well after every spoonful. The meringue will start to thicken, turn white and shiny gloss.
- Gently fold in the cornstarch, vanilla and vinegar mixture, and the pinch of salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining anywhere in the bowl.
**MIXING NOTES**
- Which ever mixing tool you use, be careful not to over mix egg whites or they will separate.
PREPARING TO BAKE THE MERINGUES-PAVLOVA
- Spoon the meringue onto the parchment paper, either in 6 ovals or in one large circle about 4 inches high (using the circle on the paper as a guide).
- Immediately turn oven heat down to 230°F. Bake meringue(s) in the oven for 1 hour 5 minutes. Then turn off heat, crack the oven door so it stays open, and allow meringue(s) to sit for an additional 30 mins (for 6 meringues) or 1 hour (for large meringue for Pavlova) in the oven so they dry out, but are still soft in the center.
- Remove from oven and allow to cool completely on a wire rack.
TO ASSEMBLE MERINGUES INTO AN 'ETON MESS'
- On a large platter, apply the whipped cream to the back of the meringue to stack them into a mound. Be generous with the cream. Pour Zabaglione and other condiments on top of the stack of meringue. It will be messy, hence the name Eton Mess.
TO ASSEMBLE PAVLOVA
- For the large Pavlova, put the whipped cream in the centre and add toppings to the middle.
- Then gloat and enjoy with friends or by yourself. Judgement-free zone here!
- If you have any leftovers, freeze them. It will turn into a delicious frozen, crunchy ice cream, semi-freddo treat.
Notes
- Use clean glass instead of metal bowls. Thank us later.
- Borrow a strong stand mixer or use one of those granny mixers. By hand, it will take 45mins+ just for the whisking.
- Don’t skip sieving your sugars.
- It’s easier to separate eggs when cold, but they should be room temperature making the recipe
- Use 6 egg whites, not less. Save the yokes for your Zabaglione creamy topping
- Heat oven between 250°F and 300°F. It shouldn’t be too hot but warm.
- Make the jams and condiments the night before not the same day like we did lol
- This recipe will take HOURS. Be patient and don’t rush the whisking. We had to learn this the hard way.* You can tell if the sugar has dissolved just by looking at it, or by taking a small amount of meringue between your fingers and rubbing them together to feel for granules.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
More Pavlova-Eton Mess toppings to try…
