No one should live on the planet not knowing about this perfect summer desert from the southern hemisphere.
Some people might say, they don’t like meringue because it’s always dry. Well, these people are idiots. This pavlova recipe makes a meringue that is crunchy outside and marshmallowy-soft inside.
For the topping you should use seasonal fresh fruit and combine sweet and sour aromas. The best topping in my opinion is a combination of strawberries, raspberries, passion fruit and mint.
6 egg whites
pinch of salt
375g caster sugar
1 tbsp cornflour
2 tsp vanilla extract
1 1/2 teaspoons white vinegar
600 ml cream
400-500g fresh fruit
- preheat oven to 120 Celsius (fan-forced 100)
- line a baking tray with baking paper (you can draw a circle of approx. 23cm on the paper as a guide)
- using the mixer, beat the egg whites in a bowl with the pinch of salt until soft peaks form
- start to add the sugar gradually and beat until sugar is dissolved until you add more. (usually this takes about 10-15 mins)
- quickly fold in cornflour, vanilla extract and vinegar
- now spoon the meringue onto the baking paper using the circle as a guide
- bake for 1 1/2 hours or until dry to touch
- turn oven off, leave door of oven ajar and let the meringue cool down
- before serving top with whipped cream and fresh fruit