Pavlova

Here’s my mother-in-law’s recipe for pavlova. Has to be my favourite dessert of hers.

This is a delicious and decadent dessert. Like an Eton mess but with the addition of a mallowy layer. Gorgeous. The slight tartness of the fruit (if using) go perfectly with the creaminess of the cream and sweetness of the meringue and mallow. An absolute delight. One I make often for dinner parties and during the Summer time.

The pavlova is best consumed on the day made but will keep for a day. Though it will not be at it’s best and moisture will start to separate from the pavlova. It’s really not that hard to make. Give it a go if you haven’t before. I'm sure you'll love it as much as I do!

Ingredients:

3 medium egg whites

6 oz caster sugar

1 tsp vanilla essence

1 tbsp malt vinegar

300ml double cream

Fruit (of choice)

Icing sugar (optional)

 

Method:

1. Preheat oven to 140°C and line a baking sheet with greaseproof paper.

You can use the mixture to glue down the corners of the greaseproof paper to stop it moving around.

2. Separate egg whites into a clean and grease-free glass bowl.

3. Beat egg whites until frothy.

4. Continue whisking and add sugar gradually (in 3 stages).

The mixture will become thicker.

Whisk until mixture creates stiff peaks.

5. Add vinegar and vanilla.

Fold these in. Do not beat!

6.  Stick greaseproof paper down to baking sheet

with a little of the mixture in each of four corners.

7. Gently spoon mixture in centre of greaseproof paper.

8. Bake for 1 hour.

Do not open the oven door at any time during baking.

9. Cool in oven.

Keep oven door closed until completely cooled in oven.

10. Whip the double cream until firm and to desired consistency.

Gently spoon on to top of pavlova and top with desired fruit.

Dust with icing sugar (if using).

 

N.B. If the mixture does not thicken sufficiently in step 4,

you can add 1oz of corn flour at this stage.

This will help to thicken it.