Dessert

Pavlova

Name: Pavlova
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10–12
Cuisine: Australian
Ingredients: 150 ml egg whites (from 4–5 fridge-cold eggs); 1 cup caster sugar; 1 tbsp cornflour, sifted; 1 tsp white vinegar; 375 ml (1½ cups) thickened cream; ¼ cup caster sugar (for cream); 1 tsp vanilla extract; Fresh fruit to top (berries, kiwi, passionfruit)

Serves 10–12 Prep 10 min Cook 1 hr 30 min Total 1 hr 40 min (plus overnight cooling in oven)

Ingredients

150 ml egg whites (from 4–5 fridge-cold eggs)
1 cup caster sugar
1 tbsp cornflour, sifted
1 tsp white vinegar
375 ml (1½ cups) thickened cream
¼ cup caster sugar (for cream)
1 tsp vanilla extract
Fresh fruit to top (berries, kiwi, passionfruit)

Method

Separate eggs while cold; measure 150 ml whites and bring to room temperature.
Heat oven to 170°C (180°C fan to start). Beat whites to soft peaks, then add sugar 1 tbsp at a time. Beat 3 minutes more until thick, glossy and grit-free.
Mix in cornflour and vinegar on low for a few seconds.
Pile onto baking paper on an inverted 24 cm cake-tin base. Shape a 20 cm dome, 4–5 cm high, with slightly sloping sides.
Put in the oven and immediately turn down to 100°C fan (115°C conventional). Bake 1½ hours — no peeking.
Turn oven off; leave pav inside overnight. Top with softly whipped cream and fruit just before serving.

Tip: Measure whites by volume. In hot humid weather keep the pav low and dome-shaped. Do not refrigerate the unfilled meringue.

Source: RecipeTin Eats