This pavlova is crispy on the outside and soft and marshmallowy inside and is a blank canvas waiting for you to show off your creativity. We’ve gone for a traditional berry topped pavlova but you can decorate it however you like. Try cherries on top for a luxurious colour or thinly sliced stonefruit like peaches, apricots and nectarines bring a summery vibe to your pav.
How long will it take?
1 hour 40 minutes
What’s the serving size?
What do I need?
- 6 egg whites, at room temperature
- 315g caster sugar
- 3 teaspoons cornflour
- 2 teaspoons white vinegar
- 1 teaspoon vanilla essence
- 375ml thickened cream
- Berries of your choice to decorate – raspberries, strawberries, blueberries
How do I make it?
- Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.
- Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.
- Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
- Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
- Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova.