Follow these steps for perfect results
egg whites
separated
cold water
castor sugar
superfine
vinegar
vanilla essence
cornflour
whipping cream
whipped
fruit of the season
sliced
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Beat egg whites until stiff peaks form.
Add cold water and beat again until well combined.
Gradually add castor sugar (superfine sugar) while continuously beating.
Reduce beater speed and add vinegar, vanilla essence, and cornflour.
Place the meringue mixture on greased paper on a greased baking tray.
Bake for 45 minutes.
Turn off the oven and leave the pavlova to cool completely inside the oven.
Once cooled, decorate the pavlova with whipped cream and fresh fruit of the season.
Serve and enjoy!
Expert advice for the best results
Ensure the egg whites are at room temperature for best results.
Do not open the oven door during baking to prevent the pavlova from cracking.
Store the pavlova in an airtight container to maintain its crispness.
Everything you need to know before you start
15 minutes
The meringue base can be made a day in advance and stored in an airtight container.
Arrange sliced fruit artfully over the whipped cream, creating a visually appealing presentation.
Serve chilled.
Pairs well with passionfruit pulp or coulis.
Sweet and bubbly, complements the sweetness of the pavlova.
Discover the story behind this recipe
Considered a national dessert of New Zealand, often served at celebrations and holidays.
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