GM! Here's my favourite Pavlova recipe. If you ever make it, let me know how it turns out and please post some pics! #foodstr #recipe #pavlova Matts Pavlova Ingredients: Meringue • 4–5 egg whites (≈ 150 ml) at room temperature • 1 cup caster (superfine) sugar (250 g) • 1 tablespoon cornflour / cornstarch (10 g) • 1 teaspoon white vinegar (5 ml) Topping • 1½ cups thickened (heavy) cream (375 ml) • ¼ cup caster sugar (50 g) • 1 teaspoon vanilla extract (5 ml) • Fresh fruit (to taste, e.g. forest berries and passionfruit) Method: 1. Preheat oven to 170°C. Line a baking tray with baking paper. 2. Beat egg whites on high until soft peaks form. Gradually add sugar one tablespoon at a time, beating until thick, glossy, and smooth. 3. Gently fold in, or beat on low for 5 seconds, the cornflour and vinegar. 4. Spoon meringue onto tray into a round (about 20 cm), shaping slightly higher sides. 5. Place in oven, immediately reduce temperature to 115°C (100°C fan forced), and bake for 1½ hours without opening the door. 6. Turn oven off and allow pavlova to cool completely inside the oven. 7. Whip cream with sugar and vanilla until soft peaks form. 8. Top meringue with whipped cream, fruit and sprinkle with icing sugar just before serving. Notes: • You can substitute white with apple vinegar. • Make sure the bowl and beaters are clean and grease-free for best volume. • Ensure no egg yolks are in the whites. • Add the sugar slowly. The meringue should feel smooth, not gritty. • Don’t open the oven while baking or cooling, or the pavlova may crack. • Put it all together just before serving to keep the base crisp.
