Pavlova
Cooking time
Prep: 30 mins Cook: 1 hr, 30 mins Plus time to coolSkill level
EasyServings
Serves 6An Australian classic (from Perth, in fact) - this pavlova is a marriage of meringue and fresh, juicy berries...
Nutrition and extra info
Additional info
- Vegetarian
Nutrition per serving
- kcalories
- 424
- protein
- 3.8g
- carbs
- 47.7g
- fat
- 25.6g
- saturates
- 14.3g
- fibre
- 1.2g
- sugar
- -
- salt
- 0.17g
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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Method
- 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 ½ and cook for 1½ 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).
- 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.
Recipe from olive magazine, October 2005
Comments, questions and tips
Comments
This pavlova was AMAZING!!!
It was so delicious and everybody loved it.
This is a great dessert and it is perfect for intreating.
but if you want a more elegant dessert you can make mini cake bases instead of a big one then everyone can have there own little circle. I think it makes it more sophisticated.
AMAZING..
Make it for easter for family.
so easy to make & leaving in the oven over night really cooks it right through so its not sticky in middle. Next time I am going to use just plain caster sugar rather then golden caster sugar because it came out a brown color which I didn't like with the white cream on top.
I also just whipped cream & added nothing to it because it was not nice when i made it 1st & put on top strawberry's & blue berry's.
After making carbonara I found myself with some egg whites on my hands - not wanting to let them go to waste I decided to try my hand at Pavlova. I had always convinced myself it was a difficult thing so I didn't expect it to succeed. How wrong I was - it was delicious and so easy to follow. I highly recommend anyone to try this! It's great to have found another use for my hens eggs - although perhaps not so great for my waistline ;o)
Trouble separating the egg yolks from the whites? Watch this video to make it really easy, without breaking the yolk:
http://bbs.wenxuecity.com/cooking/1160651.html
It's in Chinese, but don't worry, just do what she shows you here.