I’ve enjoyed pavlova as long as I can remember. One of the first ones I had was likely the pre-made supermarket ‘shells’ that you add cream and fruit to, sometime in the 80s? It was always a special treat to be able to eat a pavlova that someone had actually made from scratch, so inevitably it was a recipe I had always wanted to try. When I did, it didn’t work out too well, so I never tried again until about two years ago, when I found a recipe on Best Recipes that seemed to just ‘work’.
For me, experience in all types of cooking has set me up well for some of the more difficult recipes. When I tried a lot of things in my 20s, like baking bread and preparing pizza dough, making gnocchi and things like custard and sauces, they typically didn’t work out. When I’ve tried them again as I’ve gotten more experienced, I’ve had more success. There was probably never any doubt that I would try them again, considering I love cooking (and eating!) so much.
So pavlova is one of those things. Tried and failed. Tried again and succeeded. And now it seems every family get-together includes a pavlova!
Inspired by Best Recipes Pavlova
- 6 egg whites
- 1 and 1/4 cups caster sugar
- 1 and 1/2 teaspoons lemon juice
- 3 teaspoons cornflour
- Cover a baking tray with baking paper.
- Preheat your oven to 120 degrees celcius fan-forced.
- Separate egg whites from yolks – whites can go directly into your mixing bowl.
- Beat the egg whites until soft peaks form.
- Add the sugar to the mixing bowl in a steady stream whilst the mixer is on. Turn off the mixer.
- Sift in the cornflour and lemon juice and start mixing again for 8-10 minutes. You want the mixture to not feel grainy when you rub it between your fingers.
- Place a small dab of meringue mixture under the baking paper, directly on to your tray, so that your baking paper will stick to the baking tray and not move around.
- Pile the meringue onto your baking tray in a circular pattern. You might want to leave the centre slightly hollowed and you might want to straighten your edges too for height.
- Bake in your preheated oven for 1 and half hours or until fairly crisp on the outside.
- When the pavlova is cooked, turn the oven off and leave it in the oven for about an hour to cool down. If you have time, you might want to leave it a little longer with the door slightly ajar.
- Decorate with fresh whipped vanilla cream and fruit.
If you want to store the pavlova for later or the next day, place it in an airtight container at room temperature.