This recipe is almost fool-proof!
This Pavlova is a large, light, luxurious dessert that is chewy and crunchy all at the same time! It is quick to prepare, easy to make and inexpensive. It looks impressive and kids and adults both love it.
We eat this Pavlova all year round as a fruity summer pudding or as a light Christmas dessert.
Ingredients (serves 8-10)
For the meringue:
- 6 egg whites
- 375g caster sugar
- 1.5tsp white wine vinegar
- 1.5 tsp cornflour
- 1.5 tsp vanilla extract
For the topping:
- 500ml double cream
- strawberries
- icing sugar for dusting
Method
- Pre-heat the oven to 150°C / Fan: 130°C / 300°F
- Whisk the egg whites until they form stiff peaks.
- TIP: If you use a clean, dry, metal bowl, your eggs will whisk better.
- Continue to whisk and add the caster sugar slowly, one spoonful at a time.
- Add the white wine vinegar, cornflour and vanilla extract.
- Stop whisking when the meringue looks glossy.
- Spread the mixture onto a baking tray lined with baking paper. Spread into a circle shape, with the sides slightly raised.
- TIP: Use a dinner plate to draw a circle in the middle of the baking paper as a template.
- Bake in the oven. After 1 hour, turn off the oven and allow the meringue to cool whilst still inside.
- The meringue should crack around the edges and be soft and chewy in the middle.
- Just before you serve your pavlova, whip the double cream into soft peaks and spread it generously over the meringue base. Remove the strawberry stalks, cut in half and spread over the top of the cream. Lightly dust icing sugar over the top.
