Recipe: The perfect pavlova
A classic favourite in many households. Here we bring you the ultimate recipe for the trusty old pav as well as some handy hints on how to ensure you make it to perfection.
Serves: Eight
Preparation time: 15 minutes
Cooking time: One hour
Perfect pavlova tips
If you want to ensure your pavlova rises, doesn’t sink and is the perfect texture, here are some handy hints for perfecting the recipe…
• Make sure your whisking bowl is clean. Give it a light wash with vinegar before use.
• Have everything ready on the bench. When you start mixing the pavlova, you should not stop for anything.
• Make sure the eggs are as fresh as possible.
• The egg whites must not contain any trace of yolk. Separate the eggs individually and bring the whites to room temperature.
• You can use the yolks to make a delicious custard to go with the pav.
Ingredients:
- 6 egg whites
- 1½ cups caster sugar
- 1 tablespoon cornflour, sifted
- 1½ cups thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 250g strawberries, halved
- 150g blueberries
- 1/3 cup fresh passionfruit pulp
Method:
- Preheat the oven to 150°C (130°C fan-forced). Cut out a circle with baking paper – between 23cm and 29cm is optimal. Place the circle on baking tray.
- Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the caster sugar, beating until dissolved – between adding in sugar, scrape down the side of the bowl occasionally. Use a large metal spoon or spatula to fold in sifted cornflour.
- Spoon the mixture onto the prepared baking paper on the tray. Use a metal spatula or the back of a spoon to spread the meringue into a circle.
- Bake pavlova in the lower half of the oven for 1½ hours or until dry and crisp. Turn off the oven; cool in oven with door slightly ajar.
- Using the electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit (you can really use any fruit you like here). Serve.
Note on storage: Although it's best to make the pavlova a day before you serve it, the base will keep for up to two days in an airtight container at room temperature. Don't refrigerate it as it will lose its crunchy texture.