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.
- 4 egg whites
- 1 cup castor sugar
- 1 TBSP cornflour
- pinch salt
- 1 pinch citric acid
- 1/4 tsp cream of tartar
- 600 ml thickened cream
- 2 TBSP icing sugar
- Vanilla Extract
- Fruits like berries, passionfruit, banana and even grated chocolate
- Grease baking tray and sprinkle with cornflour to prevent pavlova sticking to the tray.
- Preheat oven to 130C.
- Place egg whites, salt, cream of tartar and citric acid in a bowl and beat until glossy.
- Gradually beat in the sugar adding a TBSP at a time.
- Gently stir in cornflour.
- Bake for 1 1/2 hours.
- Allow to cool in the oven.
- To make the topping, whip the cream with the icing sugar and vanilla extract.
- Cover the top of the pavlova with the cream.
- Decorate with fruit and grated chocolate
- Basic Meringues
- Apple Turnovers
- Apple Crumble
- Banana, Mango and Raspberry Popsicles
- Chocolate Cheesecake Slice