I made this Festive AF Pavlova Slab with a recipe that I have been using for the past 20 years. It’s served with some coco whip and tart Cranberry Chia Champagne Jam.
Pavlova Slab
Okay. I am letting you in on one of my secret recipes for making this Festive AF Pavlova Slab with Festive AF Pavlova Slab with Cranberry Chia Champagne Jam. I have held on to it since 1995 and I would freak out if I lost the recipe so I am going to document it here so that I have it forever and ever amen.
The ingredients list is super simple:
- Egg Whites
- Sugar
- Cornflour
- Vinegar
- Vanilla Essence
Tips and Tricks
It’s the technique however that gets some people in trouble. Some tips for you to help you get that perfect Pavlova Slab:
- Make sure your mixing bowl is super clean. I even go the extra mile of rubbing the insides with a wedge of lemon and then wiping it off dry with a paper towel.
- Make sure there are no egg yolks at all when you separate your eggs.
- Don’t use egg whites from a box, they put many stabilizers in there and messes with the protein structure of the eggs, and you won’t be able to whip the eggs good.
- Whip your eggs first with a pinch of salt until they are very stiff and then add in the sugar a tablespoon at a time. This ensures your meringue has some structural integrity before adding in the sugar.
- Sift in the cornflour and add in the vinegar and vanilla all at the same time. You only need to fold in the ingredients once and helps the meringue stay stiff.
- Bake in the oven low and slow. I suggest baking it the night before so that it can cool down in the oven overnight very slowly.
- Don’t add the toppings until you serve. This will keep the meringue very crisp.
What goes well with a Pavlova Slab?
Since a Pavlova is very sweet it’s a good idea to serve it with a very tart fruit. A good counter point to it is fresh Passion fruit. However, since it’s the holiday season the perfect fruit to use is the cranberry. I served it with both fresh cut cranberries and cranberry jam.
You also need something smooth to balance out the crispness and I like mine with some coconut whip lightly flavored with vanilla. To make the coconut whip all you need to do is place a can of coconut cream in the refrigerator the same time you are cooling down the Pavlova Slab overnight in the oven. The next day take it out and pour it into a bowl and add some vanilla essence. Whip it until it’s nice and pillowy. Put it in the fridge until you are ready to serve.
Cranberry Chia Champagne Jam
To make the jam all you need is a cup of fresh or frozen cranberries, a cup of apple cider, a stick of cinnamon and a quarter of a cup of date syrup. You bring all of that to a boil until the cranberries start popping and breaking down. Once it looks all mushy turn off the heat and add in 2 tablespoons of chia seeds and 1/2 cup of champagne. Leave it to cool to room temperature and transfer to a jar and leave in the fridge until serving time.
How to serve the Pavlova Slab
With this version that is no fuss, I bake it on a baking tray and spread it out like a rectangle. To serve it I break off pieces of the Pavlova Slab and place it on a platter and I slather it with some coconut whip and dot it with the Cranberry Chia Champagne Jam. I also like to add some sliced fresh cranberries and for a little herbal note some fresh tarragon.
Other Variations
These are some other combinations I have made Pavlova’s with:
- Mixed Berries with Vanilla Marscapone
- Mango and Passion fruit with Coconut Whip
- Bitter Chocolate Pudding with Mint and Chocolate Chips
I would say have fun with your flavor combinations. Just make sure you have something creamy, something tart or bitter to counter with the sweetness. When you make this Pavlova Slab for the holidays don’t forget to let me know below or even take a photo and tag @rezelkealoha on Instagram.