PAVLOVA

April 30, 2012 Alison Lambert

Makes one medium size

4 egg whites at room temperature

Pinch salt

1 cup caster sugar

2 tsp cornflour

1 tsp wine vinegar

½ tsp vanilla extract

Method

Preheat the oven to 150C

NOTE: Because ovens vary, cooking times may need slight changes. Pavlovas with space below the crust and compacted middles have been cooked too long. If centres are not completely set, cook a little longer next time. Fan bake for the first 10 minutes if you have this option. If fan baking for whole time, lower temperature by about 10 degrees Celcius

before you start give your mixing bowl a wash just to ensure that the bowl is free from any greasy residue as this can hinder the whites beating and also double check that you have no yolk floating in them as well.

Add the egg whites to the mixing bowl along with the sugar and salt. Place the whisk attachment onto your mixer and whisk on high until the whites have trebled in size and no traces of sugar are visible (rub a little mix between your fingers) approx. 10 minutes.

Meanwhile mix the cornflour, vinegar and vanilla together so there are no lumps.

Turn the mixer down to slow and add the cornflour mixture to the egg whites, beat for another minute then turn off.

Place a tiny dot of mixture on each corner of a sheet of baking paper and stick to your baking tray.

Using a spatula spoon the mixture into the centre of the tray and pile it high (4cm approx.), then spread to about 18-20cm in diameter. Tidy up the sides and top of your pavlova.

Turn the oven down to 100C and bake your pavlova for 60 minutes, then turn oven off and leave for a further 30 minutes or longer if possible.

Remove from oven and cool.

Place a large plate on top of pavlova and holding firmly, yet not heavily flip it over remove tray and carefully peel off paper.

Decorate generously with whipped cream and fruit, chocolate or nuts.