Classic Pavlova

Pavlova 10

Mmm a classic pavlova. One of my favourite desserts. I love the crisp crunch of the outside, the gooey centre, the luscious whipped cream & the tons & tons of fresh fruit on the top. It’s a classic Australian dessert (often misappropriated to those pesky  New Zealanders!) & we made it for Australia Day a couple weeks ago. It was the perfect thing to eat on a hot, sunny day after a delicious BBQ!

What you’ll need:
4 egg whites (keep the egg yolks! You can use them for things like pasta carbonara!)
1 cup caster sugar
3 tsp cornflour
1 tsp white vinegar
Whipped cream & fresh fruit

Pavlova 1

First of all, preheat the oven to 120 degrees Celsius & then start separating the eggs.

Pavlova 2

Beat up the egg whites until the form stiff peaks. An easy (& fun!) way to do this is just to tip  the bowl upside-down. If nothings falls out you’re good to go! Obviously be a little careful if trying this method…

Pavlova 3

Whilst still beating, add in the sugar in portions & the cornflour & make sure they’re completely mixed in.

Pavlova 4

Then beat in the vinegar & that’s all the mixing you’ll need to do!

Pavlova 6

Now, artfully arrange your meringue mixture on a lined baking tray. It really doesn’t matter what shape it’s in, it’s meant to look like a bit of a mess so it doesn’t have to be perfect! Bake it for 1 & a half hours to 2 hours depending on your oven & on the temperature of the day – sometimes the humidity level can affect meringues & pavlovas.

Pavlova 7

Now it’s time to get creative! Dollop your whipped cream all over the top of your pavlova & cover with fresh fruit.

Pavlova 8

We chose bananas, raspberries, blueberries, passionfruit & grapes but you could use anything you like!

Pavlova 9

This dessert is seriously so delicious & perfect for a summer lunch or a BBQ. If you’ve never had it yourself, it’s time to get cracking (those eggs, I mean!).

With Love & Sparkles