Pavlova

 

Pavlova
Prepares: 6–8 servings
 
  • Preparation time: 10 minutes, plus time to prepare the fruit
  • Cooking time: 1 hour
  • Standing time: 1 hour

  • Ingredients
  • 3 egg whites
  • 225g (8 oz) caster/superfine sugar (1⅛ cups)
  • ½ tsp cream of tartar
  • 1½ tsp vanilla essence
  • 2 tsp cornflour/cornstarch
  • 450g (1 lb) prepared fresh fruits
  • 2–3 tbsp Cointreau (with a winter pavlova)
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)

  • For a summer pavlova
  • Prepare strawberries, raspberries and other seasonal fruits of your choice.

  • For a winter pavlova
  • Melon (scooped out into balls), kiwi fruit, grapes and oranges.


  1. Method
  2. Preheat the oven to cool, 140°C (275°F) (gas 1).

  3. Separate the eggs. In a clean, grease-free bowl, whisk the egg whites until just stiff.

  4. Gradually whisk in 170g (6 oz) of the sugar, a tablespoon at a time, whisking well between each addition until the meringue is stiff and shiny.

  5. Whisk in the cream of tartar, vanilla essence, and cornflour.

  6. Cut a sheet of baking parchment large enough to fit a large baking sheet. Draw a 24cm (9½ inch) oval onto the paper. Dab a little meringue in each corner of the baking sheet to secure the paper and stop it moving. Then place the paper on the baking sheet with the drawn oval side down.

  7. Spread the meringue inside the marked oval shape. Bake in the centre of the oven for 1 hour.

  8. Turn off the heat and allow to cool in the oven with the door slightly ajar.

  9. Meanwhile prepare fruits. Cut larger fruits into slices or segments. Cut any orange segments free from their connecting tissue with a small, sharp knife. You want to end up with all the fruits being of a similar size. Place them in a bowl as you prepare them.

  10. Sprinkle the fruit with the remaining sugar and, if making a winter pavlova, add the Cointreau. Allow to soak for 1 hour before serving.

  11. Carefully peel the paper off the pavlova then place it on a flat serving dish.

  12. Whip the cream until it will hold a soft peak and then spread over the meringue.

  13. Carefully spoon the fruit on top.

  14. Serve immediately.

  15. More pavlovas
  16. If you enjoyed this recipe, you might like to try these other pavlovas:
  17. Individual Banoffee Pavlovas
  18. Strawberry Pavlova
  19. Individual Chocolate and Raspberry Pavlova
  20. Easter Lemon Pavlova

 

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