Ultimate Pavlova Recipe
Equipment
- 1 Mixer (a good quality mixer like a Kitchen Aid will give you better volume)
- 1 baking tray
- 1 Spatula
- Baking paper
Ingredients
Pavlova base
- 4 egg whites at room temp
- ¼ teaspoon salt
- 250 g caster sugar
- 2 teaspoon vinegar
- 2 teaspoon cornflour
- 1 teaspoon vanilla bean paste
Cream
- 600 ml thickened cream
- 1 teaspoon vanilla bean paste
- 1 tablespoon icing sugar
Instructions
Pavlova base
- Preheat the oven to 150 degrees Celsius and line a baking tray with paper. If you want it to be perfectly round, trace a circle on the paper.
- Put the egg whites and salt in a dry bowl, using the whisk attachment, and beat until fluffy. Add sugar ⅓ at a time, while beating, until the mixture is glossy and stiff. Add the cornflour, vinegar and vanilla and stir until just combined.
- Spoon the mixture onto the baking paper and then use the back of a spoon to build up the sides and make a bit of a hollow in the middle.
- Put in the oven and cook for 1 hour and 15 minutes. When cooked, turn off the oven and open the door slightly and leave the pavlova to cool completely before removing. I leave it overnight if I can.
Cream
- Using the whisk attachment, combine the cream, icing sugar and vanilla and beat until thick and making peaks.
- Spread over the top of the cooled pavlova before decorating