Pavlova

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
2. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don't worry if it cracks. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

Know-how

Make the pavlova the day before and then whip the cream and prepare the fruit at the last minute.

Per serving

424 kcalories, protein 3.8g, carbohydrate 47.7g, fat 25.6 g, saturated fat 14.3g, fibre 1.2g, salt 0.17 g

Latest comments and suggestions

• Vivo

  27 December 2007

  Vivo rated and commented on this recipe

  

  This is SO easy to make. I made it yesterday and just whipped cream and scattered in some Flake (chocolate) as I didnt have any berries at the time, for the topping. It was delicious!

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• munch

  27 January 2008

  munch rated and commented on this recipe

  

  Perfect meringue and very easy. I used a silicone cake 'tin' instead of a baking sheet and it worked brilliantly and turned out really easily

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• sarahkatek

  19 February 2008

  sarahkatek commented on this recipe

  This left me wondering why I don't make pavlova more often - it was sooo easy and everybody wanted seconds!

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• hilary buff

  02 March 2008

  hilary buff rated and commented on this recipe

  

  so easy! and SO tasty! i used defrosted frozen berries and passionfruit as the fruit topping. i was also worried that cheap white malt vinegar wouldn't do but it did. so crunchy and chewy at the same time. can't believe i thought meringues were hard to make

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• Lisa Online

  22 March 2008

  Lisa Online rated and commented on this recipe

  

  Yummy, and so quick and easy!

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• phirefly

  15 May 2008

  phirefly rated and commented on this recipe

  

  My first ever attemt at a pavlova and it was a resounding success. Couldn't be easier. I replaced 1/3 of the cream with Mascarpone to make a firmer filling and whizzed in some chopped strawberries. Perfect summer pudding.

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• ilovefood

  18 May 2008

  ilovefood commented on this recipe

  what do they mean by cook for 1/2 and cook for 11/2?

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• lisa taylor

  01 July 2008

  lisa taylor commented on this recipe

  to i love food the 1/2 in the tempreture in gas and cook for 1 1/2 hours hope this helps

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• Pam

  03 July 2008

  Pam rated and commented on this recipe

  

  I made this for our grandaughter's birthday lunch, well they didn't leave any but Daddy missed out so I had to make another one two weeks later. I have not made a Pavlova for years and had forgotten how easy and sensational they are. This recipe is Excellent and Very Easy to follow. Have recommended it to everyone. Thank you.

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• maiyanis

  04 July 2008

  maiyanis rated and commented on this recipe

  

  first time i mage a pavlova and it was a hit!!!

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• Amanda

  19 August 2008

  Amanda rated and commented on this recipe

  

  Always a winner with friends and family - and so easy!

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• Carla

  24 August 2008

  Carla commented on this recipe

  I ended up throwing the first attempt away when mixing the egg, sugar, flour and vinegar because I couldn't get it stiff enough, although i did use a food processor so I'm guessing that was why. Attempt no.2 was not much better when I used an electric whisk. The mixture still came out runny so I'm not sure what I was doing wrong. I used normal size eggs and followed the above receipe. It's in the oven at the mo, so who knows what it'll turn out like.......

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• Cupcake

  31 August 2008

  Cupcake rated and commented on this recipe

  

  Lovely

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• sally

  01 September 2008

  sally rated and commented on this recipe

  

  Extremely easy and loved by all. Carla are you sure there was no yolk at all left in with your egg white?or was your bowl or whisk slightly greasy?you could also try adding a pinch of salt to your egg white before whisking it up as this also helps it to stiffen and hold.

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Ingredients

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 284ml carton double cream
• 1 lemon , zested
• 450g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 30 mins

Vegetarian

Ingredients

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 284ml carton double cream
• 1 lemon , zested
• 450g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

Per serving

424 kcalories, protein 3.8g, carbohydrate 47.7g, fat 25.6 g, saturated fat 14.3g, fibre 1.2g, salt 0.17 g

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