Pavlova Recipe

Ingredients:

• 4 large egg whites
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tsp cornflour
• 1/2 tsp vanilla extract
• Whipped cream
• Fresh fruit (such as strawberries, kiwi and passionfruit) for topping

Instructions:

1. Preheat your oven to 150°C and line a baking tray with baking paper.
2. Separate the egg whites into a clean, dry bowl (make sure there is no yolk or shell). Using an electric mixer, beat the egg whites until stiff peaks form.
3. Gradually add the caster sugar, one tablespoon at a time, continuing to beat until the mixture is thick and glossy. Fold in the vanilla extract, vinegar and cornflour.
4. Spoon the mixture onto the prepared baking tray and use a spoon to shape it into a circle with a slight indentation in the centre – this will hold the whipped cream and fruit later.
5. Place the baking tray in the oven and immediately reduce the temperature to 120°C. Bake for 1 1/2 hours or until the pavlova is crisp on the outside and soft on the inside. Turn off the oven, leave the door slightly ajar and allow the pavlova to cool completely inside the oven before removing it.
6. To serve, spread whipped cream over the top of the pavlova, then add sliced fresh fruit on top.

Verdict:

The perfect pavlova has a crisp exterior and a marshmallow-soft interior, with a creamy filling and fresh fruit. This recipe will give you just that, creating a stunning dessert that is sure to impress.

Serving suggestions:

Serve pavlova immediately after adding whipped cream and fruit. Leftovers can be stored in an airtight container at room temperature for up to 2 days. Do not refrigerate as it will cause the pavlova to become sticky.