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Pavlova recipe

Pavlova

Sunita Bhuyan
A meringue based desert with a crisp exterior and gooey marshmallowy interior which is slathered with whipped cream and topped with fresh fruits.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Course Dessert
Servings 8 portions

Ingredients
  

Meringue base

  • 4 egg whites
  • 1ΒΌ cup caster sugar
  • 2 tsp cider vinegar or lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornflour

Topping

  • 200 ml double cream
  • 2 tsp icing sugar
  • 1 tsp vanilla extract
  • fresh fruit of choice( I used kiwis, strawberries, plums and blueberries)

Instructions
 

  • Pre heat the oven at 130 deg C.
  • Beat the egg whites with an electric whisk till bubbles start to form.
  • Increase the speed and continue to whisk till it forms soft peaks.
  • Add the sugar, a tablespoon at a time and continue whisking at medium speed till all the sugar is added.
  • Continue to whisk at a high speed till stiff peaks form and all the sugar has dissolved. If you rub a little of the mixture between your thumb and forefinger, you should not feel the sugar.
  • Add the vinegar / lemon juice and vanilla extract and whisk till just combined.
  • Add the cornflour and fold in with a metal spoon till well incorporated.
  • Add four small blobs of the meringue to the four corners of a baking tray. Place a piece of parchment paper on top of the tray, pressing down on the meringue blobs. This helps to hold the paper in place while shaping.
  • Tip the meringue onto the centre of the parchment in a mound and spread out into a round of 9 inches in diameter. Shape it like a crater with the sides higher than the centre. This is to help hold the topping. You can put it in the oven at this stage for a rustic look. I wanted to pretty up mine, so used a spatula to smooth the sides and used a smaller spatula to make strokes all round. Each stroke was from the bottom to the top.
  • Place the tray in the centre of the pre heated oven and bake for 10 minutes.
  • Reduce the oven temperature to 100 deg C and bake for another 1 and a 1/2 hours.
  • Switch off the oven and let it cool completely inside the oven.
  • Don't worry if you see slight cracks on the outside of the meringue. It is quite normal and does not affect the texture of the meringue.

The topping-

  • In a bowl, combine the double cream, icing sugar and vanilla extract.
  • Whisk until soft peaks form.
  • Chop /slice the bigger pieces of fruit and keep aside.

Assembly-

  • Place the pavlova onto a serving plate.
  • Spoon the cream over it; the concave middle will help hold it in place.
  • Arrange the fresh fruit on top.
  • Cut in wedges and serve immediately.
  • Store any leftovers in the fridge.
Keyword British dessert, fruit pavlova, pavlova, summer dessert