Just desserts: The perfect pavlova

This is a sponsored post for Woolworths.

There’s been much debate over the years about where the pavlova comes from {Australia or New Zealand?}. I’ve not entered into it, because I don’t really care. As long as there is some for eating, that’s all that matters. I turned to Wikipedia today, and it turns out it’s named after the ballerina Anna Pavlova and comes from New Zealand. Debate over.

I have a firm favourite pavlova recipe and I’ve shared it twice before. It’s the chocolate pavlova. I think I’ve made it more than fifty times. No kidding. So, while I’ve whipped up the chocolate version so many times, I’d never actually made a ‘normal’ pavlova before. Ever. So I decided that this year was as good as any.

There’s a few tips with the making of any pavlova. Use a really clean bowl. Not that you’re dirty or anything, but a hint of oil or mess in your bowl will mean that the eggs won’t beat properly. Also, use your eggs at room temperature. Lastly, once the pavlova is cooked, leave it in the oven with the door closed {and the oven off, of course!} and let it cool in there. It will stop it from sinking.

BUT if it does crack, or sink, or flop – it’ll still taste delicious. So cover that baby with cream, top it with fruit and pretend that it’s the best thing you ever did make. Cos it is.

Ingredients

6 egg whites
1 1/2 cups caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract
300ml cream, whipped
Your favourite fruit/s, to top

Method

♥ Preheat oven to 120 degrees celcius. Line a tray with baking paper.
♥ Beat egg whites until soft peaks form. Slowly add sugar {1/2 a cup at a time}, beating after each addition – until thick and glossy.
♥ Add the cornflour, vinegar and vanilla, and fold in gently. Place the mixture into a heap onto the tray. Smooth the mix out into a 20cm circle with a spatula.
♥ Bake for 1 1/2 hours. Once cooked, turn the oven off and leave it in the oven until completely cooled. This should take about 2 hours.
♥ Place the cooled pavlova onto a serving plate, top with cream. Then top with your favourite fruit or fruits. I just went through the fresh fruit section of Woolworths and picked what I thought looked yummiest. I have a soft spot for raspberries so grabbed 2 punnets of those. I also topped it with one crushed Cadbury Flake for extra yum-factor.

Note: If pavlova is just too hard for you, you can do as my Ma does – and it’s just as delicious and really stress-free. She buys the mini pavlova nests {they’re in the bakery section of Woolies}, top with cream, fruit and a little crushed chocolate. Easy!

This recipe was sourced from the Woolworths website. You can find it here. Or to take advantage of the current special offer that Woolies has for pavs, click here.

What’s your favourite fruit? What would you put on top of this baby?

Comments

  1. Leni says

    How many teaspoons of cornflour? I think there’s just a little typo. Recipe looks fantastic. Pavlova is such a great summer dessert…

  2. says

    Love Pavlova, I make it every Christmas but when it is cooling in the oven it always cracks and sinks a little in the middle, how do I stop this!! Yummy though x

  3. Maria says

    Yummo! Our fave go to birthday and celebration cake.
    As we have left over egg yolks, we’ve been making a lovely creme patisserie ie: custard to go on top under the cream…kinda cuts the cream nicely ;)
    We are a full on banana, strawberry, kiwi with passionfruit family here. I dare not stray. The fresh raspberries look the bomb though.

  4. Tiia says

    I’ve never dared to make one myself yet, but the best pavlova I’ve tasted was two layers, and it had blueberries and vanilla flavoured cream in the middle and more on top!

  5. mads says

    looks amazing! i’ve made pav a few times from donna hay’s A Cook’s Guide book. always turns out amazingly, but this one looks like a rival!

  6. says

    Hubby makes the best pavlova ever. One year our second son Zachery had to make it with his Prep Teacher (the class all made it together) and she used a “Pavlova Egg” from the shops…Zac was so horrified cause he has seen his Dad use “Room Temperature Eggs” all of the time! It was so funny picking him up from Prep. She told us the story of “That is NOT a pavlova, because my Dad makes one all of the time, and he never uses those eggs” :)
    Looking forward to xmas – we always have too many desserts! And Pavlova is the best.

  7. says

    I have to admit, I’m an “egg pavlova” person. As in, I buy the eggs from Woolies and then add water and sugar and that’s it. The last one I made was delicious and I found the trick with those ones is to make sure you beat it long enough. The peaks really need to be stiff. I love strawberries and mango on my pavlova! this looks delicious, will have to get some flakes to sprinkle over the top for Christmas this year.

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