Pavlova

Pavlova is a yummy dessert made with only a few ingredients. The toppings can be changed to suit the seasons and your taste. We love using fresh berries and passionfruit that we grown ourselves.

Meringue can be difficult to get right, so here are a few tips to help you.

• Sprinkle the baking paper with a little cornflour before placing the pavlova on top of it. This helps prevent sticking.
• Make sure the egg whites are whipped well before adding the castor sugar. They should be fluffy and glossy.
• When adding the castor sugar, add it slowly and mix well while doing it. The sugar needs to be fully dissolved into the egg white. The mixture should be thickish too.
• When baking, the thicker your pavlova, the longer it will need to be cooked. Always cook at a low temperature, just add more time otherwise the pavlova will burn.
• Once cooked, leave the oven door slightly ajar, while the pavlova cools down or otherwise it may sink.
• A pavlova should be pale and dry on the outside, though when a skewer is inserted into the middle, it should come out with a thick, marshmallow-like consistency.