Pavlova Recipe

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and a soft, light inside, usually topped with fruit and whipped cream.

Yields: 8-10 servings Prep time: 20 minutes Bake time: 1 hour 15 minutes Cooling time: At least 2 hours

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Ingredients

For the Meringue:

• 4 large egg whites, at room temperature
• 250g (1 ¼ cups) caster sugar (superfine sugar)
• 1 tsp white vinegar
• 1 tsp cornflour (cornstarch)
• 1 tsp vanilla extract

For the Topping:

• 300ml (1 ¼ cups) thickened cream or heavy cream
• 1 tbsp icing sugar (powdered sugar)
• 500g mixed fresh fruit (e.g., strawberries, kiwi fruit, passionfruit, berries)

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Equipment:

• Electric mixer
• Large mixing bowl
• Baking tray
• Parchment paper
• Spatula

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Instructions:

1. Prepare the Meringue:

• Preheat your oven to 150°C (300°F) or 130°C (265°F) fan. Draw a 20cm (8-inch) circle on a piece of parchment paper and place it on a baking tray.
• In a large, clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
• Gradually add the caster sugar, one tablespoon at a time, beating on high speed until the meringue is stiff and glossy. This should take about 10-15 minutes. The sugar should be completely dissolved. You can test this by rubbing a small amount of meringue between your fingers; it should feel smooth, not gritty.
• Gently fold in the white vinegar, cornflour, and vanilla extract with a spatula.

2. Bake the Meringue:

• Spoon the meringue onto the parchment paper, using the circle as a guide. Shape it into a round, flat-topped cake, making a slight dip in the center to hold the cream and fruit later.
• Place the baking tray in the preheated oven and immediately reduce the temperature to 120°C (250°F) or 100°C (212°F) fan.
• Bake for 1 hour and 15 minutes, or until the outside is dry and crisp.
• Turn off the oven and leave the pavlova inside to cool completely with the oven door ajar. This prevents it from cracking. This will take at least 2 hours, but it can be left overnight.

3. Assemble the Pavlova:

• Once the meringue is completely cool, prepare the topping. In a medium bowl, whip the cream and icing sugar together until soft peaks form.
• Carefully transfer the cooled meringue to a serving plate.
• Spread the whipped cream over the top of the meringue, especially in the dip in the center.
• Arrange the fresh fruit over the cream.
• Serve immediately.

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Tips for Success:

• Make sure your mixing bowl and beater are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.
• Use room temperature egg whites as they whip up to a greater volume than cold egg whites.
• Don't open the oven door while the pavlova is baking, as the sudden change in temperature can cause it to collapse.
• Pavlova is best eaten on the day it's made, as the meringue will start to soften after a few hours, especially once topped with cream.

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