Vanilla Marshmallow Pavlova; a pile of crispy marshmallowy meringue topped with a cloud of fluffy vanilla cream, white chocolate and squishy marshmallows.
Ever eaten a pavlova and thought, “this would be better without the fruit” ?
For those with fructophobia, a penchant for colourless desserts, or a keen interest in maximising space for more whipped cream, this pavlova is here to help.
Typically this meringue based dessert is served in a giant spoonable form, piled with thick whipped cream and an assortment of fruit. Raspberries, oranges, cherries, anything that adds a discernible tart flavour to contrast with the rich fluffiness below. Lovely. But could be lovelier. How about some chocolate instead?
There’s no shame in admitting that your taste in food is filthy. As long you remember to eat a vegetable every now and again, who am I to tell you not to deep fry everything and dip in chocolate, eh? This Vanilla Marshmallow Pavlova is an ideal dessert for those of us who love a bit of filth with our food. It’s remarkably light and spring-appropriate to the eye, but gloriously sweet and satisfying to the mouth.
Much like the Vanilla Tahini Cake I posted at the end of last month, this Vanilla Marshmallow Pavlova celebrates both richness and lightness, fluffiness and crispiness. The sweet meringue is nicely balanced out by the pillow of cream, just enough to keep you coming back for one more spoonful.
Topping this pavlova with white chocolate and marshmallows only adds to its joy. The marshmallows are a continuation of the mallow-like texture of the centre of a pavlova (thanks to a long baking time, and a touch of cornflour and vinegar added to the mixture). Similarly, the white chocolate serves as a lovely partner to all the vanilla swirled through the meringue and the whipped cream. Ultimately, it’s just bloody nice.
Love marshmallows? You NEED to try this cake!
I made this Vanilla Marshmallow Pavlova as part of a recent YouTube video, in which I challenged myself to eat nothing but white food for 24 hours. I’ve managed to tackle every food colour of the rainbow now, plus black, brown and white food. It’s been fun, but I can’t say I’ll ever ask for another blue food day ever again. The challenge of creating a recipe for each colour has also been fun, and has forced me to get creative in ways I’d probably have been too lazy to try beforehand!
If you want to try out this pavlova, you’ll definitely need a good whisk. I’d recommend getting your hands on an electric one if you haven’t already, unless you fancy a good bicep workout of course. Otherwise, as long as you can pick up some decent vanilla extract, you’ll be well on your way to making this fluffy wonder.
I hope you guys enjoy this Vanilla Marshmallow Pavlova as much as we have – and see you soon!
Want to save this Vanilla Marshmallow Pavlova for later? You can pin the image below!
To make this Vanilla Marshmallow Pavlova, simply follow the recipe below:
Ingredients
For the meringue:
- 4 large egg whites
- 200g (1 cup) caster sugar
- 1 tsp vanilla extract
- 1 tsp vinegar or lemon juice
- 1 tsp cornflour
- Pinch of salt
For the topping:
- 200ml (scant 1 cup) double or whipping cream
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- White chocolate and marshmallows to decorate
Instructions
For the meringue:
- Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
- Line a wide, flat baking tray with a sheet of greaseproof paper.
- In a large bowl, whisk the egg whites until thick and holding stiff peaks. This is easiest with an electric whisk or standing mixer.
- Slowly add the sugar, one spoonful at a time, whisking continuously until you have a thick glossy mixture.
- Add the vinegar, cornflour, and salt and whisk for a few seconds just to combine.
- Pile the meringue mixture onto your prepared lined tray, forming a sort of wide, tall, dome shape. I dragged a spoon up the sides to create the effect you see pictured.
- Pop the tray into the oven, turning the heat down to – 140 C / 120 C fan / 275 F / gas mark 1 – and bake the big pile of meringue mixture for 1 hour.
- Once baked, switch off the oven and leave the meringue inside for a further 1 hour.
- When cooled, it’s time to assemble your pavlova!
For the topping:
- In a medium bowl or jug, whisk the cream, sugar and vanilla until thick, soft, and airy.
- Pile the whipped cream onto the cooled meringue.
- Scatter over your marshmallows and chocolate.
- Serve immediately or chill in the fridge until needed.
- Enjoy!
BE A MAVERICK: why not grate over some lemon or orange zest for a burst of fruity flavour?
This Vanilla Marshmallow Pavlova will keep well in the fridge for up to 2 days, but is best eaten fresh!
