Pavlova is incredibly delicious, but notoriously tricky to cook. This pavlova recipe is simple to follow and makes the chances better that you will end up with a tasty pav!
Preparation Time: 20 minutes
Cooking Time: 60 minutes plus 60 minutes cooling time in the oven
Makes: 8 servings
Ingredients 4 egg whites
1 cup caster sugar
5 teaspoons cornflour
1 teaspoon white vinegar
Cream and berries, to serve
Preheat the oven to 150 C. Line a baking tray with non-stick baking paper.
Get out a clean mixing bowl. Make sure the bowl is completely dry before starting - the egg whites will rise more successfully in an environment that isn't humid.
Place the egg whites into the bowl. Beat with an electric mixer until soft peaks form. This can take some time, but is the most important part of the recipe.
While beating, gradually add the sugar. Beat it in until combined and the mixture becomes glossy.
The mixture should still have soft peaks. If the egg white mixture is runny, try to keep beating for a while longer. If it doesn't form into nice soft peaks, this is the point of no return - it's best to start again.
If soft peaks are still in your bowl (mini victory!!), then fold through the cornflour and vinegar. Do this quickly, and mix until just combined, being careful not to overmix the ingredients and lose the air that holds up the meringue peaks.
Lower the heat in the oven to 120 C.
Pile the pavlova mixture onto the baking tray in a big circle of yummy.
Bake for 1 hour. During this time, make sure not to open the oven - it will release all the heat from the oven and have devastating consequences for your pavlova.
After 1 hour, turn the oven off but leave the oven closed. Leave the pavlova in the (switched off) oven for another 30 minutes to an hour to cool.
Once the pavlova is cool, it's safe to bring it out of the oven without worrying that it will collapse!
Top the pavlova with your choice of toppings - cream, berries, and fruits are good.