Pavlova
A classic Pavlova with a crisp, dry meringue shell and a soft, sticky, marshmallow-like centre. Finished with lightly sweetened whipped cream and plenty of fresh berries.
PRINT RECIPE
Servings: 8 portions
INGREDIENTS
For the Meringue
- 4 Free-range Egg Whites (whites only; see Egg Size note below)
- 200 g Caster Sugar
- 2 tsp Cornflour
For the Topping
- 300 ml Double Cream
- 3 tbsp Icing Sugar
- 200 g Strawberries (approx.; fresh; hulled & halved/quartered)
- 100 g Blueberries (approx.; fresh)
- 100 g Raspberries (approx.; fresh)
INSTRUCTIONS
For the Meringue
- Preheat your oven to 110°C (100°C for fan-assisted ovens, Gas Mark ¼ or 230°F). Line a
baking tray with somegreaseproof paper and set aside. - In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it ensures a steady whisking speed and takes less time, although whisking by hand is, of course, possible too.
- Once your egg whites have reached soft peaks, continue whisking while adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
- As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mixture has reached stiff peaks. Once the mixture has reached stiff peaks, add the cornflour and mix for an additional 30 seconds.
- Spoon the meringue mixture onto your pre-lined
baking tray and spread it into a circle of your desired size - around 20-23cm (8-9 inches) is perfect. Be careful not to flatten the mixture too much, aiming for more of a dome. Using the back of a spoon, create a dip towards the centre of the meringue circle (this will help hold the cream and fruit later). - Place the meringue into your preheated oven and bake for 1½ hours, switching off the oven when your meringue appears firm and dry.
- After your baking time, switch the oven off and leave the meringue in the oven. Allow it to cool in the oven before removing it - this helps prevent the meringue from cracking due to the sudden change in temperature outside the oven.
Ensure all your equipment is clean and completely free from any grease before starting.
You can draw a circle on the underside of your paper to use as a guide for your meringue.
If you have a hotter side to your oven, you may want to turn the baking sheet after 1 hour, but try to avoid opening the oven door too much.
For the Topping
- Once the meringue has completely cooled and is removed from the oven, prepare your cream and fruit toppings. In a large bowl, whisk the cream and icing sugar until soft peaks form.
- Spoon the cream mixture onto the top of your pavlova meringue (don't worry if the meringue cracks and the cream falls in - no one will know!). Top with fresh fruit to finish.
If using an electric whisk, stop just before you think you have whisked enough - it's very easy to over-whisk cream with an electric whisk.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: I use mixed-weight free-range eggs, which generally work out around a UK medium (US large). But remember, it is only the egg whites you are using in this recipe. Powdered egg whites can also be used - just reconstitute according to the packet instructions before using.
Cooling: Leave the Pavlova in the switched-off oven until completely cool, where possible. Removing it while still warm can cause the sudden temperature change to crack the meringue.
Fruit: Strawberries, raspberries and blueberries are my favourite combination, but you can use whatever fresh fruit you like or have in season.
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