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Pavlova Recipe

The Great Classic Pavlova Picture

Easy to Make and Delicious Pavlova Recipe

Every time we have a party our friends ask for, No, They Demand Pam's famous Pavlova Recipe.
Now she's agreed to share it for the first time. It takes a while to cook but apart from that it's really easy.
The fresh fruit compliments the crunchy, chewy meringue and thick cream.
One of the all-time great easy dessert recipes.

Ingredients for Four People

7ozs./200g. Caster Sugar.
4 Egg whites. Why not make a Creme Brulee with the yolks...or our Ice Cream Recipe.
2 Tsps. Vinegar.
1 Tbs.Cornflour (Corn Starch).

For the Topping.

1 Cup/250cc. Whipping cream (whipped until thick).
1 Orange (segmented).
1 Kiwi (sliced) - Kiwis are now grown in Spain and are widely available.
6-8 Large strawberries.

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Method

Pre-heat your oven to 300ºf/150ºc.
OK - Whisk the egg whites, with the whisk attachment of your food processor or an electric hand whisk, until they form stiff peaks
Gradually whisk in the sugar a tablespoon at a time - then the vinegar and finally the cornflour (Corn Starch).
Line a flat baking pan with greaseproof paper and grease with vegetable oil. Use greased foil or baking parchment if you prefer.
Pile the meringue mixture on to the paper in a circle of about 10"/25cm. in diameter and about 3-1/2"/8cms. deep
Place the baking sheet in the center of the oven and when you close the door - turn it down to 245ºf./120ºc.
Bake for 2 1/2 - 3 hours - the meringue should look cream in color and feel crisp to the touch.
Turn the oven off and leave it to cool down completely.
When the Pavlova is cold - carefully remove the greaseproof paper.
Place it on a serving dish and pile the cream in the middle, spreading it almost to the edges.
Decorate it in YOUR own way with the Mediterranean Fruits.