When I heard of pavlova being baked in a slow cooker, I was all nahhhhh, surely it can’t be done. In the name of research (and by research, I mean dessert) I tried it and boy, was I quick to eat my doubtful words.
Sure enough, turns out you CAN successfully bake pavlova in the slow cooker. I hereby sit eating humble
Slow cooker out and egg whites at the ready, let’s GO.
How to make a slow cooker pavlova
Granted, my attempt wasn’t as neat, round or crunchy as when I use the oven and it did rise up and sink – but I’m willing to overlook that in favour of the brilliant, fluffy cloud like marshmallow centre. This is also not MasterChef, so no points are lost for presentation.
If you’re currently renovating your kitchen, camping in a caravan, without an oven for whatever reason or just plain curious – see the slow cooker pavlova recipe below! Don’t have a slow cooker? Check out our slow cooker buying guide to find one!
Important note about safety
Please note this method DOES use a tea towel in the slow cooker to absorb moisture. It is a potential safety issue – DO NOT leave home while using this method and keep your eye on it. You could try making it without a tea towel, but I can’t vouch for the results. Other than that, all usual pavlova making rules apply (ie. everything must be clean as a whistle!).
RECIPE: slow cooker pavlova (using a 5.5L slow cooker)
- 6 eggs, separated
- 1 1/4 cups caster sugar
- 2 teaspoons cornflour
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
1. Using a stand mixer, whisk the egg whites in a clean large bowl until soft peaks form.
2. Add the sugar a tablespoon at a time, whisking for 20 seconds between additions. Mix until the meringue is thick, glossy and all sugar is dissolved.
3. Sift in the the cornflour and the vinegar and vanilla. Mix until just combined.
4. Line the slow cooker with baking paper, the best you can with limited origami skills. Pour the meringue into the pot and spread it out lightly.
5. Place a clean tea towel over the top of the slow cooker bowl, place the lid on top and fold the excess up over the lid. Cook on low setting for 1.5 to 2 hours. Turn the slow cooker off and leave the pavlova to cool in the slow cooker.
6. Gently pull the pavlova out using the edges of the baking paper. Carefully pull the paper away and serve with cream and fruit.
There you have it folks, slow cooker pavlova! Want to try it the traditional way? Here’s our recipe for a true blue Aussie pavlova cooked in the oven.