Pavlova
Pavlova’s are always a popular dessert all year round, often served with cream and fruit. They can be easily picked up for cheap at your local supermarket, cake shops or even bakeries.
While the thought of making a Pavlova can seem daunting, this recipe I have always found to work very well. It has been passed down through a few generations on my mother’s side of the family.
Just keep in mind that Pavlova is high in sugar and needs to be enjoyed in moderation!
| Servings |
|
Ingredients
- 4 egg whites room temperature
- 1 cup caster sugar
- 1 dstsp corn flour
- 2 tsp white vinegar
Ingredients
|
|
Instructions
- Preheat oven to 130 degrees Celsius and line a baking tray with baking paper.
- Using a mix master or hand held mixer, add egg whites and start beating on high speed.
- As the egg whites start to become white and fluffy and form soft peaks, add sugar little by little. This will take a good 5-10 minutes.
- Once egg whites are glossy and thick, add corn flour slowly followed by vinegar and beat until combined.
- Carefully spoon out mixture and place on your lined baking tray shaping into a circle. You want to aim for some height while shaping into a circle so you get more marshmallow in the middle.
- Bake in the oven for 1 hour and 30 minutes. Allow to sit in the oven for 2 hours once cooked to cool before removing.
- Serve immediately or store in a container in the fridge until you are ready to eat.
Recipe Notes
- Pavlova can be made a few days in advance if required.
- Serve with fresh cream or coconut cream and fresh fruit if desired.