Classic Pavlova

Pavlova is one of the prettiest most decadent looking desserts you can make, but they’re actually quite light and easy to eat. I use this simple recipe from @nigellalawson and it turns out perfectly every time. It’s also a very forgiving dessert, because even when the base is crackly and imperfect, it still is beautifully rustic and presentable.

Classic Pavlova

Recipe Credit: Nigella Lawson

8 large eggs whites
pinch salt
1 1/2 cups sugar
4 tsp cornflour
1 tsp vanilla essence
2 tsp white vinegar

Preheat oven to 150˚C. Whisk egg whites with salt till they are holding peaks but are not stiff. Add sugar 1 Tbsp at a time, beating till you have a shiny, satiny meringue. Sprinkle cornstarch, vanilla and vinegar over and fold through to combine.
Draw a circle of about 20-25cm on a sheet of baking paper and place the paper on a baking sheet. Spoon your meringue on to the baking paper and spread within the circle. Allow the sides to come up a little higher.
Put into the oven and turn it down to 120˚C. Bake for 45 minutes to 1 hour. Turn oven off and leave in for another 30 minutes. The longer you leave it in the more crisp it will be (my mom would make this at night and leave the meringue in the switched off oven overnight). Remove to cool on a wire rack. Gently remove the baking paper before it’s cold as it tends to stick.
Fill it with softly whipped cream and fruit of your choice. I love red fruit like strawberries, fresh cherries and dark chocolate. No sugar is needed to sweeten the cream as the pavlova is quite sweet already.
Serve immediately.

Tip: The shell can be made ahead and stored in an airtight container for months.


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