When I asked my friend what he wanted me to bake for his birthday he instantly declared pavlova! I must admit I had a bit of “pavlova anxiety”. Having eaten a fair bit of bad pav in my life – dried out, collapsed or even undercooked (ugh) I wanted to perfect my recipe.
Fortunately this technique is easy and relatively fool-proof and produced the most gorgeous pavlova – crunchy on the outside and soft and marshmallowy on the inside. Success! I wanted to top it with seasonal fruit and picked up some gorgeous passionfruit and kiwis to adorn it with. Combined with a generous dollop of whipped cream it was promptly devoured.
- 4 egg whites room temp
- 1 cup caster sugar
- 3 tsps cornflour
- 1 tsps white vinegar
- 250 ml thickened cream
- 1 tbsp icing sugar
- 2 x kiwifruit
- 2 x passionfruit
- Preheat oven to 150°C and line a baking tray with parchment paper.
- Using an electric mixer, beat egg-whites until soft peaks form.
- Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
- Add the cornflour and vinegar and fold through.
- Spoon mixture into a 18-20cm circle. Using a palette knife, shape into a circle with high sides.
- Place in the oven, reduce the heat to 120°C and cook for 1 hour.
- Then turn the oven off and allow the meringue to completely cool in the oven.
- Using an electric mixer, beat cream and icing sugar until soft peaks form.
- Gently transfer pavlova to a cake stand. To serve, top with whipped cream and fresh fruit.
You can top it with whatever fruits are in season- berries, figs, cooked apples, or add cocoa powder to the meringue and top with chocolate and cream!
Your pav looks so perfect. Mine always goes deformed… Love the height of it. Just beautiful.
I would like to say it’s my advanced pavlova skills but maybe I just got lucky? hehe ;)
very nice looking pavlova! cant wait to try it out at home!
Thank you! Let me know how you go :)
STREWTH M8, SO GREEN AND GOLD! Actually it looks super fresh and delicious. Congrats on overcoming the anxiety and making this very robust (so tall!) pav!
It is indeed very robust, perhaps I am over compensating for my pavlova anxiety?! Thank you Alana!
OMG it looks AH-MAY-ZING! I need to test if this recipe is indeed “fool-proof” cos mine never look like this! ;)
Let me know how you go! I am sure yours will come out great :)
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