Slow Cooker Pavlova Recipe

Did you know you can bake pavlova in your slow cooker? It’s easy, fun and foolproof – let me walk you through the steps on how to make it!

You guys probably know that pavlova is one of my favorite desserts… and I have plenty of pavlova recipes to prove it! Over the years I perfected how to make the perfect pavlova in the oven, the air fryer and now the slow cooker.

I had four egg whites left over from making my Pasta alla Zozzona and decided to turn them into pavlova so as not to waste them. My oven and air fryer were both being used that day – I was in a frantic whirl of recipe testing – so my only option was the slow cooker.

Well why not bake the pavlova in the slow cooker? Why not indeed! The results were so impressive that I am now adding the recipe on Nusde so you can all have a go! This spectacular dessert is perfect for so many occasions such as Mother’s Day, Easter, Christmas or a dinner party.

Slow Cooker Pavlova Ingredients

However you decide to bake your pavlova, the ingredients remain the same and the recipe is simple. You will need a stand mixer to make the meringue as hand mixers are simply not powerful enough in my experience.

• Egg whites – using egg whites from fresh eggs rather than liquid egg whites from a carton yields the best results. Cold eggs are easier to separate.
• Sugar – ideally superfine baking sugar (caster sugar in the UK). You can also use granulated sugar since we are making Swiss meringue as the base of our pavlova but it will take longer to dissolve.
• Cornstarch (cornflour) – a tablespoon helps stabilizes the foamy texture of your meringue, absorbs moisture and creates that marshmallowy texture we crave in a pavlova.
• Cream of tartar, lemon juice or white vinegar – helps stabilize the meringue
• Vanilla – vanilla bean paste or powder is the perfect flavor enhancer.

How to Make Slow Cooker Pavlova

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Swiss Meringue

1. Wipe the stand mixer bowl with a little vinegar or lemon juice to make sure it is clean and free of grease. Add the egg whites, sugar, cream of tartar and vanilla and place the bowl over a double boiler (a small pot of simmering water) making sure the bottom of the mixing bowl doesn’t come into contact with the water.
2. Stir the egg white mixture with a balloon whisk for four minutes to help the sugar dissolve. Rub a little of the mixture between your fingers – it should feel warm and smooth with no gritty texture from undissolved sugar grains.

1. Secure the bowl on your stand mixer fitted with the whisk attachment. Start whisking on medium speed until the egg whites become frothy, then increase speed to maximum until the meringue forms firm peaks and the bowl no longer feels warm to the touch.

Pipe the Pavlova in the Slow Cooker and Bake

1. Preheat your slow cooker on HIGH, setting to cook for 3 hours. Place a silicone mat or a silicone bread sling into the slow cooker insert. Spoon the meringue to a large piping bag fitted with a large star tip.
2. Carefully pipe a ring for the base of the pavlova on the silicone ring (in the slow cooker insert). Build up the sides by piping meringue all around the edge.

1. Cover the slow cooker with a clean dish towel folded in half – you don’t want any condensation to drip on the pavlova as it cooks. Add the lid and leave the pavlova to cook without opening the slow cooker (no peeking!).
2. After two hours you can gently lift the lid and towel and quickly check on the pavlova, it should feel dry to the touch. If it is still very very soft and tacky you can add 30-60 minutes to the cooking time.
3. Leave the pavlova to cool down in the slow cooker before lifting out. This gentle cooling down finishes cooking the meringue and prevents cracking.

Fill and Serve

1. Place the cream, powdered sugar and vanilla in the bowl of your stand mixer or use a hand mixer with whisk attachment. Whisk on medium speed until soft peaks form.
2. Place the pavlova on a cake plate or stand. Fill with softly whipped cream and fresh raspberries / strawberries or a medley of sliced fruit and serve immediately!

Recipe Notes and FAQs

• Can I bake the pavlova in advance? You can bake the meringue shell up to a few days in advance and keep it in an airtight container at room temperature.
• The pavlova needs to be served immediately after it has been filled as the moisture from the fillings will cause it to soften and become a soggy mess!
• Make sure that none of the yolk gets into the egg whites when separating the eggs – even the tiniest speck will prevent the egg whites from frothing and turning into meringue.
• Use two layers of baking paper to line the slow cooker if you don’t have a silicone mat or bread sling
• The key to a successful pavlova is baking it low and slow and avoiding temperature fluctuations. Baking pavlova in a slow cooker is a good option provided you place a cloth, such as a clean tea towel, underneath the lid to prevent any moisture from dripping down.

More Slow Cooker Baking Recipes

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Three Ingredient Banana Bread

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Slow Cooker Orange and Almond Steamed Pudding with Toffee Sauce

HAVE YOU MADE MY SLOW COOKER PAVLOVA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!