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Pavlova

Added by nzhippy | Wed 28 Jan 2009 @ 12:03

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Ingredients
4 egg whites
1 1/4 cups caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour

Topping:
Sweetened whipped cream
Fresh fruit: Strawberries, raspberries, kiwifruit, mandarins, or bananas.

Method
The pavlova is a sweet dessert, it has a meringue crust and a marshmallow centre. A perfect accompaniment is home made ice cream.

Preheat oven to 180'C. Beat egg whites till stiff. Gradually add caster sugar while beating. Beat on high speed for ten minutes. In a small bowl mix cornflour, vanilla essence and vinegar with one tablespoon of egg mixture. Add to remaining egg mixture. Beat on high speed for four minutes. Place mixture on a tray which has been covered with waxed paper, spreading mixture to a 18 centimetre circle. Turn oven down to 100'C. Pace tray in oven. Bake for one hour. Turn oven off and leave pavlova in oven to cool, or leave in overnight. Cover with whipped cream and fruit.

tried this recipe or a similar one? share your tips...

1. by bobby st arnold Valuva III on Sat 04 Aug 2012 @ 20:09

this was amazing!!! Smooches! Me and my classmatea loved this recipe!! I really recomend it for kids and adults!! LOVE MY FANS!! PLUMS

2. by Rrudi O from South Africa on Wed 21 Mar 2012 @ 06:30

I tried this and it was fantastic, what came out was even better than I expected, but instead of cream and strawberries I put peach halves< guava halves and caramel on top, left it in the fridge to set, and oh my word. Deeeelicious.<br /> <br />

3. by stevie pont on Mon 15 Aug 2011 @ 16:23

if i make the pavlova today and put it in the fridge will it be ok for tomorrow??

4. by Kay on Tue 28 Jun 2011 @ 13:23

Urgent... Im just about to cook this for my dinner party for guests and iv just realised iv got no baking paper. Will it work if i place it straight on to my bakin tray if i grease it?

5. by kim kelly on Wed 25 May 2011 @ 13:29

making now , looks fab in the oven. :) yumm cant to have a taste .

6. by YY Chen on Wed 04 May 2011 @ 18:45

I baked my first pavlova today, with 4 egg whites and 220grams of caster sugar, but it is way too sweet to be consume. I was wondering if I were to reduce the quantity of sugar, will it affect the pavlova? and my result is that the outer crust is beautiful but the inner marshmallow layer sinked, is that normal?

7. by Lena Dormer on Sun 30 Jan 2011 @ 10:45

hi love all your recipes the print is so small anyone with eyesight problems
cannot get the print any larger. I have tried everything and so have friends
I do not have this problem on other sites. Please allow your print to be made
larger from your end. We have used all larger print etc your print will not allow

8. by Caroline on Sat 29 Jan 2011 @ 10:33

My Mum's fool-proof pavlova recipe: this makes good size for 6 people, make in evening so can leave in oven overnight: 4 egg whites, 8oz caster sugar.Put oven on 160 degrees celcius, whisk egg whites (don't get any yolk in at all or won't work as is fat) in a bowl until stiff peaks. Whisk in, one spoonful at a time, half the sugar,consistency changes to silky as you do this. Then, with a metal spoon, one spoon at a time, fold in the rest of the sugar. Do this fairly slowly, as will bring in more air to the mixture. Folding is basically cut your mixture in 'half' each time in the bowl with the spoon, and then bring it up and over itself. do this with each spoonful until all mixed in. Then add one small teaspoon of vinegar to mixture (will make it chewy) Then get baking paper, which has waxy feel to it, put in on baking tray, spoon out your mixture gently onto tray - so you don't lose the air you've added, put in oven, close door and immediately turn down to 100 degrees celcius. leave this on oven - do not open door! for 1 - 1 1/2 hours. when done, do not open door, just turn oven off, and leave over night. Come down following morning, and you will hlave perfect pavlova. put in airtight container until you want to use, then add whipped cream and fruit - strawberries, rasberries, grapes etc. my favourite, and serve with love and enjoy with family/friends. Enjoy!

9. by Katie on Mon 24 Jan 2011 @ 10:59

I have tried 5 other pablover recipes and this is my 6th try. Every single way has either gone totally flat after the cooking time or just not risen at all. I have looked up all the possibilites why this has happen and tried to put it right with each recipe but still no luck. I really thought that this type of recipe was idiot proof but that's certainly not true. I feel such a fool and my family are getting a good laugh out of it. I give up now as my frustration is driving me to destruction.

10. by nzhippy on Wed 05 Jan 2011 @ 00:18

The bowl can either be glass or metal.

11. by nzhippy on Wed 05 Jan 2011 @ 00:14

Sorry for no response earlier, the vinegar is required, I suggest a little under 3/4 c caster sugar when making it with 2 eggs, when a pav turns brown it means ir is either cooked at to higher a temperaure, or it is in to long. I am glad that others have found this recipe to be of use.

12. by Liv on Tue 28 Dec 2010 @ 14:01

This is the best Pavlova recipe ever!!!!

13. by Ebony on Wed 22 Dec 2010 @ 13:28

Will it be ok if i don't put vinegar in it?

14. by Justine Brunton on Mon 23 Aug 2010 @ 12:24

Hi, how many grams of cater sugar do I need for 2eggs?

15. by foodies on Wed 09 Jun 2010 @ 14:57

Hi, i've tried a few pavlova recipes already and have never managed to get the crunchy outside. It always go carame-ly chewy. What am I doing wrong???

16. by Kristine on Sun 27 Dec 2009 @ 07:00

"It is amazing. It has the perfect crunchy outside and soft marshmallow inside. I'm not sure what makes his recipe so good. I think it's the 14 + minutes of beating. Don't be put off by the beating. It is a really easy fool-proof recipe." Check out the photo on my blog.

http://bilbified.blogspot.com/2009/12/christmas-baking.html

17. by claire white on Sat 19 Dec 2009 @ 09:49

Should I beat my egg whites is a metal bowl or is a glass bowl ok?
Is there a trick to whipping cream ????? Does it whip better in a metal bowl.
Rgds Claire