Pavlova is a delicious dessert originating in Australia and New Zealand. It is a meringue base filled with fresh fruit and whipped cream. If you want, you can add sorbet or ice cream as well. It is the perfect end to a dinner party meal.
The question is; however, can you make it ahead of time and freeze it so that you can save some time when you are preparing a meal for guests? The simple answer is yes but you need to freeze the meringue base separately from the other components.
You can freeze the fruit at the same time in a separate container, but we suggest that you don’t freeze the cream as cream tends to split in the freezer. It is best whipped and added fresh to the pavlova before serving. In this article, we will tell you how to freeze pavlova and how to defrost it.
How To Freeze Pavlova
1. Make the meringue.
2. Cool down the meringue.
Leave the meringue to cool down in the oven. Open the oven door slightly to let the heat escape and allow it to cool to room temperature. This gradual cooling down stops the meringue from cracking.
3. Flash-freeze the meringue.
Line a baking tray with parchment paper and put the pavlova on top. Put it in the freezer and leave it until it is frozen solid. This should take around three hours.
4. Put the meringue in a freezer bag.
Squeeze out the air from the bag to ensure freezer burn doesn’t occur. Freezer burn will ruin the taste and texture of your meringue. Put a label on the bag with the date. If you have room in the freezer, you could put the meringue in an airtight container as this will prevent it from being crushed.
5. Freeze.
Tips For Freezing Pavlova
- Don’t freeze pavlova with toppings. Fruit will make the meringue base soft. You will want the meringue to be crispy on the outside with a chewy center.
- Remove the air from the freezer bag to avoid freezer burn. One way of doing this is to almost close the bag and put a straw in the hole. Suck out the air and then quickly close the bag.
- Pavlova is a delicate dessert so be careful when you are handling it as it will crack easily. Clear a space in your freezer so that nothing touches the freezer bag or use an airtight container.
For How Long Can You Freeze Pavlova?
You can freeze the pavlova base for up to three months although the sooner you use it, the better it will be. It is best to freeze it whole, defrost it, add the toppings, and then slice it.
How Do You Defrost Pavlova?
Take the pavlova out of the freezer and leave it to defrost on the countertop. It will take around two to three hours to defrost. Cover it with a paper towel while it defrosts to prevent it from cracking. When it has defrosted, top it with fresh fruit and whipped cream. If you have frozen the fruit, remember to take it out of the freezer, giving it enough time to defrost. If you are not serving it immediately, put the pavlova in the fridge. This is because of the cream. Dairy products tend to develop bacteria if left at room temperature for longer than two hours.
Can You Refreeze Pavlova?
We don’t recommend that you refreeze pavlova. The meringue is delicate, and the texture will be ruined if it is frozen for a second time. In addition, you will have topped the pavlova and these toppings will make the meringue soggy. As we have said, cream doesn’t freeze well.
If you don’t think you will want the whole pavlova in one go, you can slice the meringue before you freeze it so that you only take out as much as you need. Freeze the portions in different freezer bags to stop them from sticking together. You will have to be careful doing this as the meringue is delicate.
Is It A Good Idea To Freeze Pavlova
Yes, it is a good idea to freeze pavlova as long as you only freeze the meringue base. Toppings will make the meringue become soggy. It is best to add them before serving. The only thing that can destroy meringue is freezer burn so ensure that your meringue base is airtight.
Frequently Asked Questions
Hopefully, you now know all there is to know about freezing pavlova but in case you still have questions, we have answered a few here.
Putting your pavlova in an airtight container should last for two days in the fridge.
Italian meringue is a type of meringue made by beating egg whites with hot sugar syrup. Unfortunately, it doesn’t freeze well and can turn rubbery. Stick to French meringue for pavlova.
Strawberries are the classic topping for pavlova but you could use a mixture of berries such as raspberries, blackberries, blueberries, and redcurrants. Peaches, pears, and kiwi fruit are all good choices as well. You could also put on a fruit compote or jam. The choice is yours.
