Recipe Index

Ingredients

• 5 oz egg whites (4–5 eggs, fridge cold)
• 1 cup caster sugar (superfine sugar)
• 1 tbsp cornflour / cornstarch, sifted
• 1 tsp white vinegar
• 1 1/2 cups thickened cream / heavy cream (any whipping cream)
• 1/4 cup caster sugar (superfine sugar)
• 1 tsp vanilla extract or essence
• fruit of choice (author used raspberries, blueberries, strawberries and cherries)

Method

1. Separate the eggs while cold, measure 10 Tbsp egg whites and leave them to come to room temperature.
2. Heat the oven to 340°F.
3. Beat the whites to soft peaks.
4. Add the sugar a tablespoon at a time, beating as each addition goes in, then beat about 3 minutes more, until thick and glossy with no gritty sugar felt between the fingers.
5. Beat in the cornstarch and vinegar briefly, just until mixed.
6. Set parchment on the upturned base of a large springform pan, using dabs of meringue to hold it.
7. Pile half the meringue into a round about 7¾ in across, add the rest on top and shape a dome 1½ to 2 in high with a flattened top.
8. Put the meringue in the oven and immediately reduce the heat to 240°F; bake about 1 hour 15 minutes, until the shell is crisp and dry, then turn the oven off and cool the pavlova completely in the oven with the door closed.
9. Whip the cream with the sugar and vanilla to soft peaks.
10. Set the pavlova on a serving plate, cover with the whipped cream and arrange the fruit over the top; serve at once.

Total: 1h 40m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data