CLASSIC PAVLOVA
This Classic Pavlova features a cloud-like meringue shell, light and airy on the inside with a delightful crispness on the outside. The meringue encases a soft, marshmallowy center that practically melts in your mouth. Topped with fluffy whipped cream and a vibrant array of fresh seasonal fruit, it's a beautiful and delicious treat that's perfect for any occasion.
Equipment
Ingredients
- 4 egg whites for smaller pavlova or 6 egg whites for larger pavlova
- A pinch of salt
- 1 cup caster (superfine) sugar for smaller pavlova (or 1 1/2 cups caster sugar for larger pavlova)
- 2 tsp cornflour (cornstarch) for smaller pavlova (or 3 tsp cornflour for larger pavlova)
- 1 tsp white vinegar
- 1 tsp vanilla extract or paste (optional)
- About 2 cups whipped cream to serve
- Seasonal fruit to serve
Instructions
- Preheat the oven to 130°C (265°F). Place some baking paper on an oven tray and draw a 16cm (6 inch) circle in the middle of it (I use a bread plate and a marker) for the smaller pavlova (or an 18cm (7 inch) circle for the larger pavlova). Turn the baking paper over so the drawn circle is now underneath, but still visible. You’ll be using it as a guide later on.
- Place the egg whites in the bowl of your electric mixer with the pinch of salt and whisk the egg whites until they hold stiff peaks. A little at a time, add the sugar until the mixture is very stiff and glossy (this should take around 10 minutes all up). If you rub a little mixture between your fingers, you shouldn’t be able to detect any sugar granules in the mixture once finished.
- Sift in the cornflour and add the vinegar and vanilla (if using) and beat until combined (about a minute more).
- Spoon the mixture onto the baking paper in large dollops (using the circle as a guide). Slightly level the top so that it creates a good surface to add the cream later on. Bake for 1 hour for smaller pavlova (1 hour 15 minutes for larger pavlova).
- Turn the oven off and let the pavlova cool completely in the oven, oven door closed, for several hours, or overnight.
- Transfer the pavlova carefully to a serving plate (I use a large plate sized metal spatula).
- Whisk the cream to a soft peak stage and spread over the pavlova. Top with seasonal fruit and serve.
Notes
If you make this ahead, store the pavlova (without cream) in an airtight container – it should last for up to about 3 days so long as it’s not too humid. Don’t refrigerate it as it will become soft. However, if you want to store left-over pavlova (with cream), you’ll need to refrigerate it – just eat it as soon as possible.
Nutrition
Calories: 87kcalCarbohydrates: 21gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 23mgFiber: 0.1gSugar: 20gVitamin A: 0.05IUCalcium: 2mgIron: 0.03mg
Tried this recipe?Let us know how if you liked it in the comments below!