This pavlova is one of my mother’s most classic desserts, and a dessert that everyone looks forward to - with such light, airy, fresh flavours. Mum likes to top her pavlovas with a lemon curd cream, strawberries, drizzled with dark chocolate and topped with a cashew praline.
ingredients.
3 large egg whites (chilled)
6 oz caster sugar
½ tsp vanilla
1 tsp white vinegar
1 tsp cornflour
process.
Preheat the oven to 150°C. Whip egg whites on a medium speed until they are stiff. Beat in the vanilla (take the speed down to low-medium), and add the sugar - in at least 3 additions. Beat well in between to ensure the sugar dissolves and that the mixture isn't grainy. Add the vinegar, and then cornflour, beating for at least 30 seconds after each addition. The final mixture should be glossy and smooth.
To help guide you, trace a small plate (25cm) on the underside of the parchment paper. Use this parchment paper to line a baking sheet. Pour out the mixture and shape meringue into the circle. Bake at 150C, in the middle of the oven for an hour and 15 minutes. It is crucial that you do not open the oven door whilst baking, to prevent cracking. After an hour and 15 minutes, turn the oven off - leaving the pavlova in the oven. A quick change in temperature can also cause cracking, so it is best if you leave it to cool down in the oven.
Mum's pavlova is usually served topped with slightly sweetened whipped cream (about 300ml + 1.5 Tbsp caster sugar), with a touch of almond essence. Spread cream on top of pavlova once completely cooled, and top with fruit. Decorate with drizzled dark chocolate, praline dust or flaked almonds.
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