The Best Pavlova Recipe In The World.
I make a pretty mean pavlova.
It's only after making literally hundreds of them that I've become confident to write that sentence.
Over time and trial, I've managed to crack the meriugne code for a perfect, fluffy, crowd-pleasing version of this classic dessert.
The three not negotiable three rules are:
1) Use good quality, large room temperatureeggs. They separate and whip much better than eggs straight from the fridge. If you are making it on the day then go to Woolworths- they always stacks of non-refridegerated eggs.
2) Leave the meringue in the oven until it's completely cold. Stone cold. Do not open the door. Do not go near it. Do not be tempted. Allowing it to cool down over hours is the key to no collapsing and cracking.
3) Use one to two types of fruit ONLY. For me, it's berries or passionfruit. Please no bananas. Or kiwi.
But my NUMERO UNO tip is thisrecipe.
From Stephanie Alexander, it's quite literally the best in the world.
She is a tough task master (why I love her food) but her method will get you to heights you never thought possible.
Christmas Day people.
MAKE THE PERFECT PAVLOVA.
Ingredients
4 egg whites, at room temperature
pinch of salt
250 g castor sugar
2 teaspoons cornflour
1 teaspoon white-wine vinegar
few drops of pure vanilla
1¼ cups cream, firmly whipped
pulp of 10 passionfruit
METHOD
Preheat oven to 180°C. Line a baking tray with baking paper and draw a 20 cm circle on the paper.
Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny.
Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within circle, flattening top and smoothing sides.
Place in oven, immediately reduce heat to 150°C and cook for 30 minutes. Reduce further to 120°C and cook for 45 minutes.
Turn off oven and leave pavlova in it to cool completely. Invert pavlova onto a platter, pile on cream and spoon over passionfruit pulp.