Perfect your pavlova with this classic pavlova recipe – a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.
There’s no occasion that can’t be improved with the addition of pavlova. Crunchy meringue, gooey on the inside, piled high with cream and the topping of your choice. It’s the perfect ending for a summer barbecue. Whether you prefer a classic pav with strawberries, a summer pav topped with juicy stone fruit or even a chocolate pavlova, our recipes will impress.
Named after the Russian ballerina, the pavlova is a familiar and well loved Antipodean dessert. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.
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Ingredients
Method
Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.
Undecorated pavlova can be made several days ahead; store in an airtight container.
Note
