With a delicate meringue crust on the outside, soft marshmallow on the inside, topped with cream, red fruit sauce and red fresh fruit, the pavlova always steals the show at gatherings!
My friend Anita (all the way from Ireland), shared with me this heavenly recipe together with some useful tips to make our life easier.
Its simple to follow and looks pretty impressive.
Pavlova is a show-stopping meringue dessert and it’s easier than you think.
INGREDIENTS:
For the meringue
6 egg whites
340gr caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
For the topping
500gr strawberries, hulled and halved
200gr redcurrants,
3 tbsp icing sugar
400ml double cream
METHOD:
Heat oven to 150C degrees
Using a pencil, mark out the circumference of a dinner plate on baking parchment
Whisk 6 egg whites with a hand mixer until they form stiff peaks, then whisk in 340gr caster sugar, 1 tbsp at a time, until the meringue looks glossy
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven
When the meringue is cool, chop 100gr of the strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve
Whip 400ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot
Although many people are scared to make pavlova, you should just accept that it may come out of the oven quite cracked but it does not matter! Even a perfect pavlova looks like a mess once it starts being served!
Anita's Tips:
1. Fully preheat your oven and bake right away or pavlovas can start melting or form a layer of brown sugar after baking at the bottom
2. Pipe meringue 3 to 3 1/2 inches wide onto the cooking paper. Indent the centre with a spoon to allow room for cream
3. Let pavlova rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately
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