Easy Pavlova Recipe
Delicous Pavlova
Pavlova
Pavlova is most certainly my favourite desert. My mum used to make one if we had friends to visit and it always tasted heavenly! I like my pavlova to be very crunchy on the outside and to have a marshmallow consistency on the inside. I also like my pavlova to be deep and have loads of cream on top. I have tasted lots of store bought pavlova and they usually just don't seem to get it right or should I say the way I like it!
The recipe below is my mums easy pavlova recipe and unless you do something drastically wrong it always works!
Prep time: 15 min
Cook time: 2 hours
Ready in: 2 hours 15 min
Yields: Should serve 10 people with a big slice!
- 8 Eggs, Organic is best
- 16oz Caster Sugar
- 1 teaspoon cornflour
- 1 teaspoon vinegar
- Preheat oven to 180 dgrees
- Prepare a large flat tin with greaseproof paper
- Seperate the 8 eggs and put the egg whites in your mixer.
- Whisk egg whites till stiff
- Gradually add in caster sugar while beating and then beat till stiff and shiney (about 5mins) add cornflower and vinegar and beat for 1 more minute.
- Pile mixture onto tray and spread into a circle shape but keeping it about 2 inches deep. Smooth of the top.
- Put into preheated oven and cook for 15mins at 150 and then turn down and cook for a further 1 1/2 hrs at 120. Then turn of the oven and leave to cool.
- When you remove it from the oven gently turn upside down being careful not to crack your pavlova. Then gently peel of the greaseproof paper in strips. Use this side to pile on some whipping cream and fruit of your choice.
- You can make a Pavlova a few days ahead and it can be kept by tightly wrapping it in plastic or store in an airtight container until you are ready to use it.
- Toppings suggested below are usually better added about a few hours before serving.
Tips For Baking The Perfect Pavlova
- Make sure your mixing bowl is clean and completely dry before using it. Also the same applies to your whisk attachment.....wash well before using; fat and grease will affect your meringue.
- Prepare your flat baking tin covered with baking parchment by greasing it and sprinkling some water over it. This makes it easy to remove the pavlova when you take it from the oven.
- Use egg whites that are at room temperature..... this will help to give maximum volume.
- Use caster or fine granulated sugar for an ultra smooth, silky meringue.
- Although you can use a hand mixer invested in a good free standing electric food mixer is something you won’t regret. When beating egg whites you can turn it on and leave it till they are stiff and use the time to prepare other ingredients.
When making a pavlova it helps to use a good mixer. You add the egg whites to the mixer with the sugar and let it whip up until it is stiff and shiny. A hand mixer is also ok but I prefer to use a good bench top one. It is a good investment and if you bake at home you will have it for many years.
Pavlova Fillings
- Fresh cream topped with strawberries, blueberries, raspberries blackberries.
- Fresh cream, topped with grapes, oranges and kiwis, sprinkle with a chocolate flake.
- Fresh cream topped with Chocolate curls figs and pomegranate.
- Fresh cream topped with cherries and chocolate curls.
- Fresh cream topped with pears and oranges sprinkled with nuts and drizzled with caramel.
