Um, Did You Know You Can Make Light and Airy Pavlova in Your Slow Cooker?
If you’re just using your slow cooker for chili, hearty soups, and meaty mains, then you’re really missing out. Don’t get me wrong — those things are great, but there’s a whole slow cooker world out there waiting for you to discover, and that involves dessert. In 2017 we discovered Martha Stewart’s brilliant slow cooker cheesecake, and this week we learned about slow cooker pavlova. Yes, those airy desserts that usually involve a quick bake in the oven — it turns out that you can make them in the slow cooker, too.
The recipe for a slow cooker pavlova was posted on a Facebook page dedicated to slow cookers (no surprise there) and all the slow cooker fanatics are gobbling it up.
The ingredient list is short: egg whites, sugar, vinegar (we’re guessing distilled white vinegar), and cornflour. You start by beating the egg whites in a stand mixer until they form soft peaks, and then you gradually add in the sugar until it dissolves. When that’s done, you fold in the cornflour and the vinegar.
Now it’s time for the magic part: After lining and greasing your slow cooker, you just dump the combined ingredients straight in! It should take a little less than two hours to complete. Top with berries, fruit, chocolate, whatever you want. How easy is that?
A couple of the commenters on Instagram were worried that their pavlova would break when it was time to take it out of the slower cooker, but that’s what the parchment paper is for: Just lift it out!
What I love about this slow cooker dessert in particular is that I normally think of slow cooker foods as a little bit heavier or denser — cheesecake, chocolate pudding cake, and cinnamon rolls. But pavlova is so light and crisp! It makes you wonder what other hidden things the slow cooker is capable of. I guess we’ll just have to find out!
Try the recipe: Slow Cooker Pavlova from Acoking