Pavlova is one of those desserts that you either ace or you flop. There’s really no in between but it is truly one of my favourite (if not my favourite) desserts and I adore it with lashings of whipped cream and fruit on top!
I find it is one of the hardest things to make because a variety of different elements can change the way it turns out including room temperature, temperature of the ingredients, time in oven and how it’s left to cool.
I have shared a great recipe on the blog previously with some great tips but this one is my favourite so far because it seemed so easy and it turned out perfectly!
One of my biggest tips if to make sure your eggs are at room temperature and make sure the sugar has dissolved after beating.
Also, the pavlova will continue to grow in the oven so don’t be disheartened at the size prior to baking as it will come out the perfect size.
I started decorating mine before moving it which was silly. Make sure you put it on to your serving plate before topping it with cream and berries.
I was so happy to see it didn’t crack and it had the most deliciously Marshmallow centre. I can’t wait to make it again!
Enjoy xox
The Perfect Pavlova
Ingredients:
4 egg whites, at room temperature
1 cup (220g) of caster sugar
1 TBSP of cornflour
1 tsp of white vinegar
300ml thickened cream, whipped
2 passion fruit
1 cup each of strawberries and raspberries.
Method:
1.preheat oven to 110 C. Mark a 20cm circle on a piece of baking paper. Turn the paper over and place it on a baking tray. Brush the paper with a little melted butter and dust with a little flour.
2. Place egg whites in a clean, dry large mixing bowl. Use an electric mixer with a whisk attachment to whisk egg whites until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition. Continue to whisk for 6-7 minutes until the mixture is very thick and glossy.
3. Fold the sifted cornflour and the vinegar through the meringue mixture. Spoon the mixture on to prepared tray and use a spatulas to spread it in to a circle using your marking as a guide.Smooth the sides up to make it like a little mountain or create swirls as desired
4. Bake for 1 hour and 20 minutes or until the meringue is crisp,but not coloured. Turn the oven off. Cool completely in the oven with a wooden spoon keeping the door slightly ajar.
5. Whip cream in to soft peaks. Spread over top of the pavlova (on serving plate) and then top with berries and pulp of passion fruit. Dust with icing sugar.
Serve!
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