Janette’s No-Fail Pavlova
14 November 2017
- 4 egg whites (at room temperature)
- 1 cup sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 300 ml whipping cream (optional)
Preheat oven to 150 degrees Celsius
Step One: Beat egg white with an electric hand beater or a mix master until soft peaks form. Add 1/3 of the sugar and beat until dissolved. Gradually add the remaining sugar about a tablespoon at a time, then add the vanilla essence and vinegar whilst continually beating.
Step Two: Use a round oven-proof dinner plate of approximately 27 cm in diameter. Spoon mixture onto the plate and form a circle of about 20 cm diameter leaving room for the meringue to spread. Smooth top and edge of meringue with the back of a large spoon or spatula.
Step Three: Place on lower shelf of oven. Cook for 10 minutes at 150 degree Celsius. Reduce hear to 140 degrees Celsius and cook for a further 50 minutes. Pavlova should be a very light golden colour. Turn off oven and leave pavlova to partially cool for approximately 10 minutes. Open the over door slightly to further cool.
Step Four: Spread whipped cream on top of pavlova just before serving. Decorate with grated chocolate or fresh berries.
Serves: 10-12 people
- It is better to use a glass or ceramic mixing bowl than plastic. It also needs to be dry and grease-free. To do this, wipe the bowl with paper towel dipped in a little white vinegar.
- Separate the egg whites one at a time. Any yolk in your mixture will stop the meringue from whipping properly.
- Bear well to ensure the sugar is fully dissolved.
- Cooling the pavlova slowly will prevent the meringue from cracking too much.
Other topping ideas:
- Poached pears, roast hazelnuts and chocolate sauce
- Cherries, chocolate and spiced cream
- Smashed peppermint crisp or Aero bar
- Stone fruit, vanilla cream and maple syrup