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How to make a pavlova

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Make pavlova like a professional with this Good Food 'how to' guide on how to make perfect meringue, complete with whipped cream and fruit topping.

Points to remember

• Whisk egg whites to stiff peaks.
• Start whisking egg whites on a slow speed to create small air bubbles that will give you a more stable pavlova.
• Re-whisk egg whites to stiff peaks after every addition of sugar.
• Bake low and slow on the bottom shelf of the oven To check the pavlova is cooked, make sure it peels away from the paper easily.

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TIPS

MAKING PAVLOVA

Make sure your meringue equipment is really clean and grease-free.

MAKING PAVLOVA

Crack your egg whites into a separate bowl then mix them into the main batch one by one in case you split the yolk when separating.

MAKING PAVLOVA

Use a compass to create a circular template for the meringue mix on parchment, then flip the sheet to make sure you don't get pencil or pen on the bottom of your meringue.

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