The photo doesn’t do the Pavlova justice. It was in its stages of demolishment, when I realised “oops, forgot to take the photo-finish”. Now although this can feed around 6 to 8 people, in my family, my parents especially my father can polish this off himself, with no help. His excuse, is that its simply more-ish melt in your mouth…once you start you can’t stop. Thus the picture you see!
And it is so simple to make….
- 8 large egg whites
- 500ml castor sugar
- 1 tsp vanilla extract
- 20ml cornflour
- 10ml white wine vinegar
- 250ml whipping cream (or 125ml whipping cream, 125ml mascarpone)
- fruit in season (however much you want to bombard the pavlova on top with….)
How to put together?
- Preheat oven at 150 degrees celsius.
- Now the trick is to take a springform tin (not using the bottom pan) and cover it with tin-foil. Once the meringue mixture is done, simply pour the mixture into tin-foiled lined tin, which is on a baking tray and bake in the oven. No need to worry if the mixture is robust enough to hold its shape when baking, the tin ensures you have a shape and form!
- Beat the egg whites until you have soft peaks. Tip: don’t throw the egg yolks away, place in a container in fridge to make creme brûlée or custard or sabayon!
- Beat 250ml of castor sugar for 1 minute into the egg whites.
- Mix together well the cornflour, extract and the vinegar.
- Fold the remaining castor sugar (all except a tablespoon) and the mixed cornflour, extract andvinegar. That means take a wooden spoon or spatula and gentle mix the castor sugar and cornflour/extract/vinegar into the egg white/castor sugar mixture. One folds to keep the aeration in the mixture
- Pour into the tinfoil lined container.
- Bake for one hour. Switch oven off afterwards and keep it in oven for further 30minutes. Now remove from oven. Don’t be surprised that it “collapses” – it will.
- Now to decorate and to finish, you do as follows. Place the above upside down onto a large enough plate that you will be presenting on! Take off the tin-foil. Whisk some cream (250ml full fat) until it is stiff. Spatula out onto the top of the “meringue” – this covers all the cracks/collapses etc. Cover now with fruits of the season: particularly delicious on it are lychees, mangoes, strawberries, papaya, granadilla and the like. I like to also sprinkle some cinnamon or mixed spice over it, to add extra flavor. Another tip: you can use half cream, half mascarpone, if you want a more rich but subtle taste.
And there you have it….voila!!!
It’s a dessert, that everyone keeps coming back for and keeps requesting I make, and yet it’s one of my simplest and “lazy” options.