How To Make Perfect Pavlova!
Okay so it’s not a secret anymore now that I am sharing it with you.. Without wanting to blow my own trumpet my Pavlova is descended upon by family and friends with many of them travelling down from Dublin just for a slice!
I use summer fruits like strawberries & raspberries when I can but as they quite expensive I often make it with peaches from a tin too!
- 4 egg whites- if you have free range they will be fabulous for meringue!
- a pinch of salt
- 225g of caster sugar
- 5ml/ 1teaspoon cornflour (NB)
- 150 ml cream, 150ml creme fraiche
- 450g fresh fruits or drain a tin of peache segments
- Preheat the oven to 140C /275F/Gas 1.
- Place a piece of baking paper on a baking tray – I make rectangular pavlovas – they are easier to fit on my baking trays!
- Whisk the egg whites with a pinch of salt in a large clean bowl until they are stiff but not crumbly
- Slowly add most of the sugar, whisking it through the mix until the mixture forms stiff glossy peaks
- Sprinkle your teaspoon of cornflour over the mix then add the remaining sugar and whisk through the mix
Spoon the mixture onto the baking paper with a small hollow in the middle – I usually spoon the mixture so that sides are sort of formed…This gives you a nice area for the berries to sit in..
Bake for 1-1.5 hours – with my fan oven its only ever 1 hour! If you tap your nail off the meringue it should feel firm.
Allow the meringue to cool by lifting the meringue with the paper attached and placing it on a wire tray.
Later you can peel the paper off gently then add your filling.
- Simply whisk the cream and creme fraiche together with a few drops of vanilla essence.
- Place into the hollow / as you wish then decorate with your fruit.
Top Tip: If using strawberries keep the less pretty ones – about 5/6, to use for a delish sauce to pour over the pavlova when serving.
You simply whizz the strawberrys with a tablespoon of water and a tablespoon of caster sugar. That’s it! Simples 🙂
Voila! Enjoy x