Perfect pavlova

The classic pavlova is always a tradition in our house on Australia Day.   There is still the ongoing issue of who actually invented the pavlova?  Whatever and whoever wins on that score between us or the Kiwi’s is irrelevant to us – we just love it any day but particularly on Australia Day!

My tips for the perfect pavlova would be;

Use room temperature egg whites that are as fresh as possible, making sure that there isn’t one skerrick of yolk in it.

Make sure your bowl and the beaters are super clean.  Wash and dry them thoroughly in hot, soapy water first.

Don’t be in a hurry to add the sugar and certainly don’t add it in large quantities.  The trick is to let it dissolve before adding the next bit.

Make sure that it is completely stiff and doesn’t drop from the beaters at all.  You can then shape it on the circle you have drawn on the baking paper and smooth it out beautifully….

Cook it on a Conventional or Static Oven setting.  Not Fan Forced.  You don’t want to blow it around and you do need the elements on the top and bottom for the light browning that happens on a beautiful pavlova.  As the top and bottom elements are on be sure to place it in the centre of the oven.

Let it cool – IN the oven with the door ajar.  You can do this by sticking a wooden spoon into the top edge if your oven doesn’t stop at the appropriate spot.

Finally – it must be served with FRESH fruit, never canned as it just doesn’t stack up.  Remember it’s also gluten free!

Ingredients:  Serves 10

6 egg whites
1½ cups (330g) castor sugar
1 tbsp. cornflour
½ tsp white vinegar

300g cream, whipped
1 tbsp. icing sugar mixture
1 tsp vanilla essence
fresh fruit of your choice to serve but 2 passionfruit a must….

Method:

1. Preheat oven to a very slow 125°C Conventional.  You shouldn’t use fan forced for a pavlova.
2. Mark a 23cm circle on baking paper and put onto a flat oven tray.
3. Beat egg whites with an electric mixer with a tiny pinch of salt until soft peaks form.
4. Gradually add castor sugar a little at a time, beating well after each addition until it is all incorporated and the meringue is well beaten and glossy.  It should be stiff enough to turn upside down without falling out of the bowl!
5. With a large spoon gently fold in cornflour and vinegar.  Make sure it is all incorporated but do it gently – you don’t want to flatten the egg whites.
6. Spread the mixture onto your paper circle and using a palette knife or spatula shape it into a huge, high circle.  Level the top.
7. Bake in the slow oven for about 1½ hours.  Turn off oven.  You may have a couple of cracks, but that’s ok.
8. Leave the Pavlova in the oven to cool with the door ajar.  This can be done overnight.  Stick a spoon or something in the door if your oven doesn’t have a stop at that level.  You will get a few more cracks now, as it cools.
9. You can make it ahead of time and store, covered until required.  Not suitable to freeze.
10. Before serving whip cream with icing sugar and vanilla.  Top Pavlova with cream and decorate with fresh fruit.