In fact, the slow cooker makes the BEST pavlovas on the planet, and because it cooks nice and slowly, the pavlova will stay together unlike the oven versions that tend to crack and break.
I have read for years all the recipes for making pavlova in the slow cooker, but until I tried it myself, I wasn’t really convinced….
Call me a convert! Because it was amazeballs!
So soft and delectable! I’ll certainly be making it this way from now on!
Yes! You Can Cook a Pavlova in the Slow Cooker!
Course: DessertsCuisine: AmericanDifficulty: Medium
Servings
10
servingsPrep time
10
minutesCooking time
1
hour30
minutesCalories
310
kcalTotal time
1
hour40
minutesA clever twist on the classic dessert—soft, fluffy pavlova made effortlessly in a slow cooker.
Cook Mode
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Ingredients
6 Egg whites
1.25 cups Caster sugar
1 tbsp Cornflour
1 tsp Vanilla extract
1 tsp White vinegar
Directions
- Preheat your slow cooker to LOW (just turn it on before you start). Line it well with baking paper.
- Separate the eggs, place the egg whites into a clean bowl and beat on HIGH until soft peaks are reached.
- Whilst still whisking vigorously, slowly add the caster sugar.
- Sift the cornflour and add it to the mix, pop in the vanilla and vinegar.
- The mixture should be glossy and full.
- Pour into the slow cooker.
- Place a tea towel over the top, then place the lid on top.
- Cook for 90 minutes. Turn off the slow cooker.
- Allow the pavlova to cool totally, then serve.
- Recipe Hints and Tips:
- Cook your pavlova on the day or day before you intend to serve it.
Notes
- Cook your pavlova on the day or day before you intend to serve it.
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