My top baking request for birthdays, anniversaries, Christmas or whatever… is always a marshmallowy deliciously gooey, yet crisp Pavlova!
I’d love to share my trusted recipe and also offer my personal top tips so you too can create you own Prima Pavlova.
This recipe makes a huge Pavlova which could easily serve 8-10 greedy people and can sit comfortably on a 12″ serving plate.
You will need –
Large baking sheet covered with non-stick baking parchment – draw a circle 10-11″ in diameter onto the parchment as a guide to aid the spreading of meringue.
6 fresh egg whites (absolutely NO egg yellow allowed!)
12 ozs or 340 grams castor sugar
Set oven to 150 degC or 300 degF or Gas 2 or just a SLOW oven heat
Place egg whites into a large spotlessly clean & grease free mixing bowl and whisk with an electric whisk until the egg whites stand in soft snowy alpine-esk peaks.
Now begin to add the castor sugar 1 tablespoon full at a time whisking thoroughly in-between each spoonful; I believe this is one of the top secrets to a successful and voluminous Pavlova.
When all the castor sugar is added you will have a bowl full of glossy white, almost waxy looking stiff meringue which can easily hold it’s shape whichever way you swish or swirl it.
Spoon this amazing cloud like creation onto the baking parchment covered sheet (using your circle drawing as a guide) and loosely form into a round shape swirling and twirling the meringue mixture as you go…making pretty peaks and wisps around the edge to create a gentle outer lip.
Pop into the oven on the middle shelf and immediately turn down the heat to 100 degC (or equivalent) and bake for 1 1/2 hours – remember to set a kitchen timer!
After the baking time is up – turn the oven OFF and let the Pavlova cool down inside the oven for at least an hour before removing to a safe place to finish chilling off – I say a safe place because my lot will – much to my annoyance break off the tips “Just to try it”.
After cooling fill with whipped double cream and any soft fruit of your choice!
What are my top tips to a marvellous meringue or Pavlova?
Super clean, grease free equipment
Add castor sugar spoonful, by spoonful & not all at once
Leave inside the turned off oven to cool
For best & crisp results don’t decorate with cream & fruit until you’re almost ready to serve
An undecorated Pavlova will keep for a day or so in an airtight container
What’s your favourite way to top a pavlova? Share your ideas in the comments box below!