FOOL PROOF PAVLOVA

Enjoy the contrast of crisp exterior and marshmallow-like centre in this easy pavlova recipe. Whisk egg whites, sugar, cornflour, and white wine vinegar into a heavenly meringue, slow-baking to perfection. Crowned with Creme Chantilly and a mix of fresh berries, garnished with a hint of mint. A fool-proof dessert that captivates with its crunchy-chewy texture and beautiful flavours.

PREP 20m

BAKE 1h 30m

TOTAL 2h (minimum)

SERVES 8 portions

Ingredients-

  • 150ml egg whites

  • 225g caster sugar

  • 2 tsp cornflour

  • 1 tsp white wine vinegar

Instructions-

  1. Preheat your oven to 100°C and line an oven tray with baking paper.

  2. Using an electric whisk, beat the egg whites until soft peaks form.

  3. Gradually add the caster sugar one tablespoon at a time, ensuring each addition is well incorporated. Use a fast speed for this step.

  4. Reduce the speed to slow and add the cornflour and white wine vinegar. Alternatively, you can gently fold these ingredients in. This creates the gooey, chewy center.

  5. Shape the meringue on the prepared tray, creating a circle with slightly higher edges and a dip in the middle.

  6. Bake in the preheated oven for 1.5 hours.

  7. Once baked, turn off the oven and resist opening the door. Leave the meringue to cool inside the oven for a minimum of 2 hours, or even better, overnight (up to 36 hours).

Creme Chantilly:

  • 500ml double cream

  • 3 tbsp sugar

  1. Whisk the double cream and sugar together until thickened and fluffy, forming peaks in the cream.

Fresh Fruit Topping:

Top the pavlova with a delightful mix of fresh strawberries, blueberries, raspberries, and cherries. Garnish with mint for a finishing touch.

Serve and enjoy this foolproof pavlova with its marshmallowy center, velvety Creme Chantilly, and a burst of vibrant fresh fruit!