Pavlova

An Australian classic (from Perth, in fact) - this pavlova is a marriage of meringue and fresh, juicy berries...

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Plus time to cool

Ingredients

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 284ml carton double cream
• 1 lemon , zested
• 450g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

1. Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
2. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don't worry if it cracks. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

Know-how

Make the pavlova the day before and then whip the cream and prepare the fruit at the last minute.

Per serving

424 kcalories, protein 3,8g, carbohydrate 47,7g, fat 25,6 g, saturated fat 14,3g, fibre 1,2g, salt 0,17 g