Pavlova

Pavlova seems to have developed an unfair reputation as a ‘complicated’ dessert. Let me tell you, it’s not. Baking a pavlova is no harder than baking a cake. Like all things it requires practice and you will, of course, get better the more frequently you try. I have tried a number of recipes and the following is the best. You can easily halve the ingredients and make a 4 egg pav if you don’t want to make this monster 8 egg version.

INGREDIENTS

8 egg whites

Pinch salt

500g caster sugar

4 teaspoons cornflour

2 teaspoon white wine vinegar

1 teaspoon vanilla extract

METHOD

Preheat oven to a slow 120 degrees and line an oven tray with baking paper. Beat egg whites and salt until you have satiny peaks. Beat in the sugar gradually, tablespoon by tablespoon, beating all the time, until you have a thick, shiny meringue. Gently fold in the cornflour, vinegar and essence. Pile mixture into a rough circle on your baking tray and cook for 1 ½ to 2 hours. The pavlova should rise and crack all over and begin to look like a giant moon crater. Turn off the oven, open the door and allow the pavlova to cool completely. Gently peel off the baking parchment and mound with whipped cream which is thick and billowing, but still soft and decorate with the fruit of your choice.