Pavlova Perfection
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Don’t be afraid of making this dessert hero!
This simple, no-stress, no-fuss pavlova recipe actually works, so you can get back to planning the important stuff (like what you’re going to pile on top).
Remember, a generous swoosh of whipped cream and fruit hides everything.
Ingredients
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4 egg whites (fresh or old, both are fine)
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1 cup caster sugar
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1 tsp Mrs Rogers Natural Flavoured Vanilla Essence
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1 tsp white vinegar
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1 tsp cornflour
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Pinch of Mrs Rogers Pink Himalayan Salt (trust us on this one)
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Mrs Rogers Baking Paper (for lining tray)
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Whipped Cream
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1 tsp Mrs Rogers Mixed Spice (optional)
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Your choice of fruit to decorate (strawberries, raspberries, blueberries, kiwifruit)
Topping
Directions
Preheat the oven to 120°C conventional and line a baking tray with baking paper.
In a large bowl (not plastic) whisk the egg whites and salt until soft peaks form, the mixture should be shiny and moist looking.
Continue whisking while gradually adding the sugar, this should take at least 10 minutes (patience here really pays off). Scrape down the sides every now and then with a spatula to get the stray sugar granules.
Fold in the vanilla essence, vinegar and cornflour.
Spoon and shape the mixture onto the prepared baking paper.
Bake low and slow for about an hour, leave the oven door shut while cooking. Then turn off the oven and leave the pavlova to cool slowly in the oven for at least an hour with the door closed.
When ready to serve, whip the cream with Mrs Rogers Mixed Spice (it’s a little touch that’ll have everyone asking for your recipe at Christmas lunch). Top the pavlova with the cream and decorate with sliced fruit of your choice - but you can’t beat berries.
Recipe Note
- Pavlovas often crack or collapse due to sudden temperature changes or under-whisked egg whites. To avoid this, don’t open the oven while baking and leave the pavlova inside to cool slowly with the oven turned off.
- A baked pavlova can be stored in an airtight container at room temperature for up to two days (not in the fridge). It’s best to assemble the pavlova with whipped cream and fruit just before serving to keep it crisp.
- Add a few drops of Mrs Rogers Natural Food Colouring at step 4 above to give your pavlova an impressive flair, start off with a few drops and add more if the colour isn’t pronounced enough.
- Yes, you can absolutely have pav for breakfast, it’s a legitimate breakfast food, especially on Boxing Day! No judgement