Pavlova

19 Jun

pavlova

Australia’s World Cup dish was always going to be pavlova – a great favourite of both girls. I don’t follow a recipe for this, but go with whatever fruit, dairy and number of eggs whites we have to use up. I just add twice the volume of sugar to the volume of egg whites, and it always turns out fine.

Pavlova
(serves 8)

  • 3 egg whites, at room temperature
  • 175g caster sugar
  • 1/2 tsp lemon juice
  • Greek yogurt, vanilla yogurt, creme fraiche, marscapone, or whipped cream (sweetened to taste)
  • vanilla extract
  • fresh fruit: strawberries, raspberries, blueberries, nectarines, kiwi etc
  1. Preheat the oven to 300°F. Line a baking tray with baking parchment.
  2. Tip the egg whites into a mixing bowl and add the lemon juice.
  3. Beat until soft peaks form, then add the sugar (a spoonful at a time), until the mixture is glossy and stiff. (Don’t overbeat it though or the meringue will start collapsing).
  4. Spread about 1/3 of the meringue in a circle on the lined baking sheet, then blob the rest of the meringue around the outside of the circle to form the “basket” for the filling. Using a fork, tease a few peaks into the blobs round the edge.
  5. Put it in the oven and immediately lower the temperature to 250°F. Bake for one hour, then turn the oven off, and leave the meringue to cool in the oven. (I often leave it overnight.)
  6. When you’re ready to serve the pavlova, transfer the cooled meringue to a large plate.
  7. Stir together about a cup of filling (I usually go with sweetened Greek yogurt with a few drops of vanilla) and spread it around the centre of the meringue.
  8. Arrange fresh fruit on top and serve.

Family score: 8.6 out of 10

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