Summer is pretty much here and most of us don’t have the summer bod we planned on having, so let’s make pavlova instead! It’s light, it’s not too sweet, it has fruit- that’s healthy right?
Making this pavlova made me realize that there is one thing that’s common between my oven and my ex- they are both pieces of s***. Okay, calm down, it’s a joke! But on a serious note, if your oven doesn’t function properly at 100c, then you might want to put off making this recipe until you have the oven situation sorted. Another thing to keep in mind is that, make sure none of the yolk gets into the whites while separating the two, because any type of fat (including oily utensils) will cause the whites to NOT whip properly. With that being said, let’s move on to the recipe 🙂
For the meringue
- 6 egg whites
- 1/2 cup caster sugar
- 1 tbsp cornflour
- 1 tsp vinegar
For the cream
- 1 cup heavy whipping cream
- 3 tbsp sugar
For the topping
- Fruit of your choice
- Preheat oven to 110c or 230F
- Line your baking tray with parchment paper, place a plate on the parchment paper and draw around it. (this serves as a guide to when you place your egg mixture on the tray)
- Using a hand mixer, whip the egg whites and ½ cup caster sugar (adding a third of sugar at a time) until stiff peaks form and you have a glossy mixture.
- Next add the cornflour and vinegar and whip for another 30 seconds.
- Use a little meringue mixture to glue the parchment paper to the baking tray
- Scoop the mixture and place it on the tray, flatten the top as you put more mixture on the tray (it doesn’t have to be smooth)
- Place the tray in the oven and lower the temperature to 100c or 210F. Bake for 1 ½ hour (make sure not to peek inside, this might cause cracks)
- Turn off the oven after 1 ½ hour and let the pavlova cool for minimum 2 hours.
- While that’s happening, make your cream by whipping together the sugar and heavy whipping cream until stiff peaks form. Refrigerate.
- Once the pavlova has cooled, gently spread the cream and top it with your favourite fruit! Bon appetit!