Pavlova!!
Recipe video above. A classic Aussie Pav recipe with my tips that make all the difference, especially during hot humid summers which make Pavs prone to collapsing during or after baking. Top your Pav with whatever fruit you want!
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 ml / 5 oz egg whites ((4-5 eggs fridge cold eggs) (Note 1))
- 1 cup caster sugar ((superfine sugar))
- 1 tbsp cornflour / cornstarch, sifted
- 1 tsp white vinegar
- 1 1/2 cups thickened cream / heavy cream (any whipping cream)
- 1/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract or essence
- Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.
Instructions
- 1
Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 - 160ml is ok).
- 2
Set whites aside to come to room temperature.
- 3
Preheat oven to 170°C/340°F (180°C fan-forced).
- 4
Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
- 5
Add sugar 1 tbsp at a time, beating as you go. (Note 3)
- 6
After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
- 7
Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.
- 8
Making the Pav (Note 4)
- 9
Topping