Why does my chocolate pavlova collapse? I don’t know, but it’s frustrating. I follow all the instructions to a tee, yet it always falls apart.
Maybe it’s the oven temperature. Perhaps it’s the baking time. But no matter what I do, my pavlova won’t stay together.
I’ve tried every recipe out there, but none seem to work. What am I doing wrong?
Several issues might be the problems. They may have to do with the type of egg whites used, the method of beating the eggs, mixing the meringue, and the oven temperature.
Let’s see what is wrong with your chocolate pavlova!
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a cake or pie that consists of a crust or shell made from meringue and filled with fruit, whipped cream, and often yogurt or ice cream.
The meringue for pavlova is usually made from egg whites and sugar, although some recipes use only egg whites. The mixture is beaten until stiff peaks form, then baked in the oven until crisp.
Chocolate Pavlova is simply a pavlova with chocolate added to the meringue mixture.
Why Does My Pavlova Collapse?
Chocolate pavlova with chocolate topping. Credit: canva
The problem you’re having may be the type of egg whites used. Egg white proteins tend to denature at higher temperatures than yolk proteins.
When your eggs reach room temperature, the protein structure changes and the mixture becomes unstable. The result: it collapses into an unappetizing mess.
To avoid this issue, use only freezing eggs. You could also try using pasteurized eggs instead of raw ones.
Why Did My Pavlova Collapse?
Several issues could be causing your pavlova to collapse.
One issue might be the type of egg whites you used. Pasteurized egg whites will not work well and will not yield the same results.
Make sure to use fresh, unpasteurized egg whites. Another issue might be the method you used to beat the egg whites. When beating egg whites, use a clean bowl and whisk. Any traces of fat will prevent the egg whites from stiffening properly.
Additionally, make sure to mix the meringue gently. Over-mixing will deflate the egg whites and cause your pavlova to collapse.
Finally, the oven temperature might be too high. Pavlovas should be baked at a low temperature, around 250 degrees Fahrenheit. Baking at a higher temperature will cause the pavlova to brown too quickly and will not give it enough time to set correctly.
How do you fix a collapsed meringue? Here are several tips:
Don’t overmix the meringue
To avoid having your cakes collapse, don’t overmix the meringue. Instead, gently fold the meringue into the rest of the batter by hand.
Don’t worry; there’s no need to get fancy. Mix everything very lightly so that the chocolate meringues don’t lose structure.
Don’t overbake the base.
The most common cause of pavlova collapsing is overbaking the base. If your oven has an internal temperature probe, it’s best to use this as a guide. When baking:
200°C/400°F should take about 15 minutes;
210°C/410°F will take 20–25 minutes;
220°C/425°F will take 25–30 minutes;
230°C/450°F will take 30–35 minutes.
Once baked:
Turn off your oven with a low heat setting before leaving them inside while turning it down to 20 degrees Celsius without opening the door.
Allow the pavlova to sit at room temperature for 5–10 minutes before serving.
Or simply reduce the heat slightly until the center has set enough so it will not fall apart on cooling.
Other Pavlova Problems
Credit: canva
Why Does My Pavlova Crack While Baking?
If your pavlova cracks while baking, it is likely due to one of two things:
You baked the pavlova at too high of a temperature. Pavlovas should be baked at a low temperature, around 250 degrees Fahrenheit. Baking at a higher temperature will cause the pavlova to brown too quickly and will not give it enough time to set correctly.
You opened the oven door while the pavlova was baking. Opening the oven door while the pavlova is baking will cause a sudden drop in temperature, which can cause the pavlova to crack.
To avoid these issues, make sure to bake the pavlova at a low temperature and do not open the oven door while baking.
Why Did My Pavlova Sink?
What happens if you overbeat your meringue?
The key to perfect pavlova is beating the egg whites until stiff peaks form. If you hit them too much, then when you fold in the sugar, it will cause the mixture to deflate.
This means that the meringues won’t rise properly, and the center of the cake will not have enough volume. The result: a collapsed cake!
Why Did My Pavlova Fall Apart?
There are several reasons why your pavlova might fall apart:
You didn’t beat the egg whites long enough. The key to perfect pavlova is beating the egg whites until stiff peaks form. If you don’t hit them long enough, they won’t be able to support the weight of the sugar and will deflate when you fold it in.
You overbeat the egg whites. If you beat them too much, then when you fold in the sugar, it will cause the mixture to deflate. The result: a collapsed cake! This means that the meringues won’t rise properly, and the center of the cake will not have enough volume.
You used too much sugar. When folding in the sugar, be careful not to add too much, or the pavlova will be too sweet and collapse.
You didn’t bake the pavlova long enough. The pavlova needs to be baked until it is crisp and marshmallowy on the inside. It will be too soft and collapse if you don’t bake it long enough.
You opened the oven door while the pavlova was baking. Opening the oven door while the pavlova is baking will cause a sudden drop in temperature, which can cause the pavlova to collapse.
To avoid these issues, make sure to beat the egg whites until stiff peaks form, be careful not to add too much sugar, and bake the pavlova until it is crisp on the outside and marshmallowy on the inside.
If you do all of these things, your pavlova should be perfect!
How to Make Chocolate Pavlova
Now that you know what went wrong let’s try making chocolate pavlova again.
This time, use fresh, unpasteurized egg whites and gently mix the meringue. Additionally, bake the pavlova at a low temperature, around 250 degrees Fahrenheit.
Following these instructions, your dessert should be light, fluffy, and delicious!
Tools you need:
Baking Sheet
Baking Tray
Parchment Paper
Rubber spatula
Mixing Bowl
Food Processor
You will need:
1 cup + 2 tbsp granulated white sugar
3 large eggs
½ tsp salt
¼ cup water
4 oz unsalted butter
5 cups icing sugar
1½tsp pure vanilla essence
1¾tbsp corn flour mixed with 1 tbsp cold water
A pinch of bicarbonate from soda
Milk Powder
Cocoa Powder
Food Coloring
Directions:
Pre-heat oven to 200 degrees C / 400 F. Grease an 8-inch round springform pan. Line the base with greased aluminum foil. Set aside.
Whisk together all dry ingredients except the cocoa powder in a bowl. Whisk in the wet ingredients. Add the cocoa powder last. Pour batter into the prepared pan—Bake for 15 minutes. Reduce heat to 160 degrees C / 320 F and cook for another 30 minutes.
Turn off the oven and leave it inside overnight. Remove from oven and let cool completely. Chill in the refrigerator for about 6 hours.
To serve, remove the sides of the springform pan. Cut into wedges and dust with powdered sugar. Serve immediately.
To decorate your pavlova, add frosting and sprinkle with sprinkles. You may use colored sprinkles if desired.
Preheat the oven to 275°F. Place parchment paper on two large baking sheets and draw three 8-inch circles.
Pour egg whites into a large bowl. Whip the egg whites with a hand or stand mixer on high speed until soft peaks form. Pour in sugar, salt, and vanilla extract and whip on high speed until the mixture forms hard, shiny peaks.
In a small bowl, mix the cornstarch and cocoa powder. Add into the egg white bowl, mixing on medium speed until combined.
Next, using a spatula, gently fold in the melted bittersweet chocolate until incorporated. Scoop the meringue onto the centers of the three circles. Spread the meringue almost to the edges of the circles, leaving room to expand. Make an indent in the center of the meringues so the sides are slightly higher than the middle.
Bake for 1 hour, then allow cooling in the oven for another hour.
For the Ganache: Bring the heavy cream to a near boil. Remove from heat and pour over chopped chocolate. Stir until smooth. Allow sitting for 10 minutes until the ganache is thick and slightly warm.
Place a layer of pavlova on a large plate or cake stand—spoon 1/3 of the whipped cream over the pavlova, smoothing it out to the edges. Drizzle a few spoonfuls of ganache over the edges, so it drips down the sides. Repeat the process with the second layer.
Place the third pavlova on top of the second layer. Cover with the remaining whipped cream, using a spoon or spatula to smooth. Spoon more ganache over the whipped cream, again letting it drip down the sides of the pavlova. Top with chocolate shavings.
What is the difference between chopped chocolate pavlova and chocolate pavlova with cocoa powder?
The difference is that the former contains chunks of chocolate throughout the cake. At the same time, the latter is simply flavored with cocoa powder.
How do I know if my chocolate pavlova is overcooked?
If your dessert is overcooked, it will be dry and crumbly. To avoid this, make sure to bake the cake until it is just set and still moist in the center.
Why Did Meringue Collapse?
Why pavlova cracks? If you had a pavlova shell of meringue that was very fragile, there might be some things to check:
One is whether you didn’t cook it enough, so make sure the oven isn’t too cold.
Or if your fan oven cools down quickly after turning off by continuing to run the fan.
If you have one of these ovens, it’s best to bake the meringue base for 30 minutes, and once they’re done baking, keep them in there for another 10-15.
Then turn off your oven with a low heat setting before leaving them inside while turning it down to 20 degrees Celsius without opening the door.
Why Did My Pavlova Deflate?
Why does my pavlova deflate?
The most common cause of pavlova deflation is the oven temperature being too high during baking. This causes the egg whites to cook before they have had time to expand correctly. The result is an undercooked shell that collapses when it cools down.
If this occurs, reduce the heat slightly until the center has set enough so it will not fall apart on cooling.
