Ingredients
For the pavlova meringue base
6 egg whites (using extra large, 59 g eggs)
390 g caster sugar
1 tsp cornflour, heaped
1 tsp vinegar
1 tsp vanilla essence
For the whipped cream
400 g thickened cream
75 g caster sugar
1 tsp vanilla essence
Topping suggestion
1 punnet strawberries, sliced
1 kiwi fruit sliced
1 banana sliced
1 passionfruit, pulp extracted
1 tbsp icing sugar, to sprinkle
Method
For the pavlova meringue
- Pop your egg whites into the mixing bowl and attach the whisk to the stand mixer (or use a hand mixer). Start by whipping them on speed 2 then move through to speed 4 after a couple of minutes.
- When the egg whites turn into bubbly soft peaks, up the speed to 6 and add the caster sugar and cornstarch, then increase to speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
- Now bring the speed down to 4 and pour in the vinegar and vanilla essence. You might need to scrape down the meringue from the sides of the bowl every now and again with a spatula to make sure it mixes through. Let it mix for 1 minute then switch off your mixer.
- Preheat your oven to 150˚C / 300˚F (Fan Forced) and line your tray with baking paper.
- Scoop out the glossy meringue mixture onto a lined baking tray and form a flat circle shape. Smooth it out or get creative with decorative patterns, twists or twirls.
- Pop in the oven, lowest rack, and bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven completely with the door slightly open.
For the whipped cream
- While the pavlova is cooling, pour your cream into your cleaned mixing bowl and pop in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer (or grab your hand mixer) and whip the cream on Speed 6 – 8. Add in the caster sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
To assemble
- Top your cooled pavlova with whipped cream and sliced fruit such as strawberries, kiwi fruit, banana and passionfruit, and sprinkle with icing sugar.
