Pavlova

It’s summer in Sydney and nothing says it’s hot in the city better than a pav.

Pavlova
Based on Stephanie Alexander, The Cooks Companion

  • 4 egg whites
  • pinch of salt
  • 250g caster sugar
  • 2 tsp cornflour
  • 1 tsp white-wine vinegar*
  • few drops pure vanilla
  1. Preheat oven to 180C and line a baking tray with baking paper
  2. Beat egg whites with salt until satiny peaks form
  3. Add the sugar a tablespoon at a time**
  4. Sift over the cornflour and add the vinegar and vanilla and then fold through gently
  5. Mound onto the baking tray into a 20cm circle
  6. Place in the oven and immediately drop the temperature to 150C.
  7. Cook for 1 hour 15 minutes, turn the oven off and leave the cool completely


Serve with whipped cream and fruits of choice, although in our house passionfruit is compulsory.

Tips: if syrupy drops for on the surface of your meringue you’ve overcooked it; if liquid oozes from the meringue it’s undercooked – it’s a trial and error process with your oven.

* I just use standard white vinegar
** Stephanie’s recipe stipulates a third of the sugar at the time

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