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The Pavlova

April Windsor

The most wonderful pavlova in the world.

//find the recipe below.

COOK TIME: 1hour 15minutes

RESTING TIME 3hours

TOTAL TIME 4hours 15minutes

// ingredients

  • 6 organic egg whites at room temperature (room temperature is important)

  • 1 ½ cups caster sugar

  • pinch of sea salt

  • 3 teaspoon cornflour

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla essence or one stick of fresh vanilla bean

  • 1 cup thick organic cream for whipping

  • strawberries or other fresh berries serving

// instructions

  1. Preheat oven to 150C

  2. With a paper towel wipe out your bowl and whisk with some lemon juice to remove any unwanted oils.

  3. Whisk together the egg whites and salt until stiff peaks form. 

  4. Gradually add sugar, ¼ of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking. 

  5. After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.

  6. Combine the cornflour, lemon juice and vanilla essence in a very small bowl. 

  7. Add to the meringue mixture and whisk until just combined. 

  8. Line a tray with a piece of baking paper.

  9. Start scooping out the meringue mixture, forming a circle roughly 15-20cm in diameter.

  10. Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova.

  11. Reduce oven temperature to 120C and place pavlova in the oven on the middle shelf.

  12. Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch. 

  13. Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.

  14. To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries or any other topping you may fancy.

NOTES: I believe organic eggs and cream yield a better result in terms of flavour and texture.

enjoy x

-April