For the uninitiated, Pavlova is a meringue based-dessert with cream and fresh fruit. I thought Pavlova was a Russian dessert but it’s actually Australian. For me it’s one of the most sophisticated desserts. It looks very classy – before you cut it.
After its cut, it can get really messy 🙂
Make Your Friends’ Mouths Water!
4 egg whites
220 g sugar
1tsp vanilla extract
1 tsp cornflour
1tsp white wine vinegar
350g seasonal fruit
1 tbsp icing sugar
175 ml double cream
175 g mascarpone
1.Preheat the oven to 140C
2.Using a plate and a pencil mark out a circle on a baking paper
3.Whisk the egg whites with a hand mixer until stiff glossy peaks begin to form, then whisk in the sugar.
4.Add the vinegar, vanilla extract, corn flour and gently combine. Pile the meringue into the middle of the circle on the baking paper and spread meringue out towards the edges of the circle – create a crater.
5.Put tray into the oven and bake for 1 hour until the meringue looks slightly golden outside but remains fluffy in the middle.
6.Whip the cream with mascarpone and icing sugar
7.Spread over the meringue.
8.Top with seasonal fruit.