About the Recipe
My Nan was famous for her pavlovas and she used to make one or two for every family gathering. Before she died she wrote out the recipe for me by hand and gave me a lesson. Pavlovas as I’m sure you know are simple yet can be tricky too and it has taken me awhile to get the right balance of a crisp outer shell and nice soft marshmallowey inside. These quantities make a smallish pavlova. You can make a bigger pav by doing one and a half or two times all the quantities. I now make this pav every year for our Boxing Day extended family gathering (and other occasions too) and I make two pavs at one and a half times the size which feeds 25-30 people (with other desserts, slices etc).
Ingredients
4 egg whites
8oz caster sugar (scant)
2 tsp vinegar
1 level dessert tsp sifted cornflour
½ tsp vanilla essence
Fresh cream and fruit as desired to serve
Directions
Preheat oven to 160°C
Beat egg whites until soft peaks form
Gradually add in sugar a little at a time
Beat until all sugar is dissolved
Add vinegar and vanilla and beat until well combined
Fold in cornflour with a spatula
Place onto a baking tray lined with lightly greased baking paper dusted with cornflour
Heap meringue into a circle, carefully smooth sides and top of pavlova with a knife blade
Place into oven and turn temperature down to 110°C
Bake for 1 hour (plus)
Test if done by tapping top of meringue – it should be firm to touch
Turn heat off and open door, cool in oven for at least 10 minutes (or more)
When quite cold, decorate with whipped cream and fruit