It's not a kiwi summer without a pavlova! So many people are daunted by this delicate dessert but I promise you it doesn't have to be that difficult. Step one is to let go of all expectations and be proud of yourself no matter the outcome! (Watch me lead by example here - just go with the flow baby) Step two, follow the instructions and you'll be fine 🤗 I also have an in depth tutorial on tik tok here.
4 eggs, separated
1 Tbsp water
1 tsp white vinegar
1 Tbsp cornflour
Pinch of salt
200g caster sugar
Preheat oven to 160°C (do not use fan bake). Line an oven tray with baking paper.
Separate egg whites from yolks (the yolks could be saved for making curd or custard or in a Tiramisu). Place egg whites in a large, clean, dry bowl (or bowl of your stand mixer) and use electric beaters to whisk on medium speed until soft peaks form, 3-4 minutes until frothy.
In a small bowl, combine water, vinegar, cornflour and a pinch of salt, until smooth. Add to egg whites and whisk briefly to combine.
Continue to whisk egg whites on medium speed. Add the sugar in four parts, to slowly incorporate. Then set a timer and beat the meringue for 8-10 minutes, until it looks fluffy and silky and the mixture stands up by itself.
Use a little bit of meringue to stick down the baking paper onto the baking tray. Dollop meringue onto tray and use a spoon to create desired design. I like to make a circle and make swoops up the side using the back of the spoon. You could also make a flat circle or a rectangle or even a wreath!
Turn oven down to 100°C and bake pavlova for 1 hour 45 minutes (DO NOT open door during this time.) The pavlova may crack slightly, this is completely normal.
NB: Some people enjoy a more crispy, chewy pavlova – for this I recommend cooking at 160°C for one hour and then turning the oven off. This method will produce a more browned/golden meringue but it is super delicious.
Turn the oven off and leave pavlova in the oven to cool completely. Do this for 2 hours minimum, or overnight if possible, put a sign on the door so you don’t forget it’s in there! Once completely cooled, the pavlova can be stored in an airtight container.
Decorate your pav to your hearts desire. My personal favourite is pictured here with whipped cream, passionfruit curd and some berries that have been tossed in a bit of icing sugar with a little mint for garnish which always looks super festive.
Best of luck! 💕
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