There is nothing quite like a beautiful pavlova smothered in whipped cream and fresh summer fruit. It immediately makes you think of home and mum’s baking, especially at Christmas time… but, hey we can have it anytime we feel like the taste of home and with my recipe you will be able to make it as often as you like.
I love making this dessert because it is easy to make… looks impressive and it tastes divine! Happy baking.
I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified 💕
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- 6 egg whites (at room temperature)
- 2 cups caster sugar
- 2 tablespoons corn flour
- 1 tablespoon malt vinegar
- 1 teaspoon vanilla extract
- Topping of choice to serve
- Pre heat the oven to 180°C.
- Beat the egg whites in a clean bowl with a mixer or hand held electric beater until stiff.
- While beating gradually add the sugar just one spoon at a time. This process of adding the sugar should take about 10 minutes, start off adding the sugar very slowly for the first cup and then the second cup may be added a little faster.
- Stop beating when all the sugar is added.
- Sprinkle over the cornflour, vinegar and vanilla extract. Slowly mix in but be careful not to overbeat, just a slow whiz for a couple of seconds should do it.
- Spoon the mixture onto a baking sheet lined with baking paper and fashion into any shape you want. I like a plate-sized, flat-ish pavlova with lots of surface area so that there’s lots of crunch and it cuts into nice wedges… but any shape is good.
- Pop the pavlova in the oven which has been preheated to 180°C and immediately turn the oven to 130°C and bake for 1 hour. Then turn off the oven and allow the pavlova to cool completely in the oven. Don’t open the oven. Cooling may take several hours or you could leave it to cool in the oven overnight. I love to make my pavlova on Christmas Eve 🙂
- Lift off the paper onto a serving plate and top with whipped cream and kiwi fruit, a drizzle of passionfruit is delish.
This recipe works just as well if you make a half quantity, just use half of all the ingredients and use the same baking method.
Make up to 3 days before you want to serve and store on a plate, cover with tin foil and leave it at room temperature on the bench or in the pantry.
Select your serving plate and draw an outline of it on the baking paper, invert the paper and spoon your mixture to sit within this outline. It will be sure to fit the plate.
Add your topping no more than 3 hours before you are ready to serve otherwise it might become soggy…
Store leftover pavlova in the fridge, it might become soggy but is a delicious treat to have with ice cream the next day when your guests have gone.
Other toppings can be used instead of or in addition to kiwi fruit… try strawberries and raspberries with whipped cream, fruit and whipped yoghurt, ambrosia, caramelized sweetened condensed milk topped with whipped cream and salted caramel shards, lemon curd and whipped cream, rhubarb and custard- the options are endless so a great idea is to use whatever fruit is in season and enjoy experimenting.
thanks Janet xxx ✨