Caster Sugar
This easy pavlova recipe takes only 20 minutes to prepare (the rest is baking time). Bake this and you'll be the dessert hero! The many 5 star reviews speak for themselves.
Preheat oven to 110ºC bake (not fan bake). Line a baking tray with baking paper.
In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and Edmonds Fielder's Cornflour.
Spoon mixture out onto the prepared tray into a dinner plate sized mound.
Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack, then transfer to an airtight container.
When ready to serve, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.
Pavlovas often crack or collapse due to sudden temperature changes or under-whisked egg whites. To avoid this, don’t open the oven while baking and leave the pavlova inside to cool slowly with the oven turned off.
Humidity can make pavlovas sticky or weep. For the best results, make pavlova on a dry day if possible, or use a fan-forced oven and ensure sugar is fully dissolved in the meringue to help stabilise it.
A baked pavlova base can be stored in an airtight container at room temperature for up to two days. In humid NZ weather, it's best to assemble with cream and fruit just before serving to keep it crisp.
To make the perfect pavlova, start with older egg whites, as they break down more easily and whip up with better volume. Always wipe your mixing bowl with lemon juice to remove any grease as any oily residue can stop the egg whites from forming stiff peaks. For best results, use Chelsea Caster Sugar. Its fine crystals trap more air, helping create a stable, glossy meringue that holds its shape and bakes into the classic crisp shell with a soft centre.
To Serve (optional)
Filling
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