Perfect pavlova
Fluffy, chewy, crispy and delicious, there is nothing quite like a cloud of pavlova to start off a summer of al fresco dining
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
120
MINUTES
Ingredients
4 egg whites
110g caster sugarÂ
2 tsp cornflourÂ
1 tsp pure vanilla extractÂ
2 tsp white malt vinegarÂ
For the filling:
300ml creamÂ
fruit of your choiceÂ
Method
Preheat the oven to 150°C.
Line a baking tray with baking paper. Check that your bowl and whisk are dry and free of grease. Whisk the egg whites until stiff, then add the caster sugar, little by little at a time. Fold in the cornflour, vanilla extract and vinegar.
Spread the meringue mixture onto a 9 inch (23cm) round or oval on the silicone paper. Bake in the centre of a preheated oven for 45 minutes.Â
Then turn off the oven and leave for a further hour to dry out and crisp. Cool on a wire rack and peel off the paper. Remove from the oven and peel off the paper. Cool on a wire rack. Allow to get quite cold.
To serve, whip the cream softly, smother the pavlova with cream and decorate the top fruit of your choice.Â
