Pavlova is just about the easiest dessert in the world to make – yet it looks like one of the most impressive desserts in the world. When I was younger my Mum was the queen of Pavlova’s – she used to make them at Christmas as an alternative to trifle or Christmas Pud, and then later introduced the secrets of such creativity to me.
A few months ago during a visit from the parentals I decided to attempt one myself for the first time in years… and despite the fact that it was supersized, it looked like a modern masterpiece and ever since has been my go to dessert for dinner parties/ BBQs/ random Sunday afternoons.
It’s so quick, so easy, looks fab and tastes like a dream… people never believe that I have made it myself. I did think about keeping the ease of this masterpiece to myself and ruling at bake offs forever more… but seeing as The Pavlova is such a genuinely wonderful dessert it didn’t seem right somehow.
So here is the BB secret to achieving the perfect Pavlova…
225g caster sugar
1 tsp vinegar
Vanilla pod/ vanilla essence
1 carton double cream
Fruit of your choice (raspberries and strawberries are lush)
Now to tell you how to create the perfect Pavlova I feel rather silly as it really is so simple but here is how I do it…
1. Preheat oven
2. Seperate 4 eggs and keep whites in a large bowl
3. Whisk the egg whites (an electric whisk makes this much easier) until they form soft peaks… and you can tip the bowl upside down and they won’t fall out (best not to try this until you are pretty sure they are stiff)
4. Measure out the sugar and gradually add this to the egg whites while continuing to whisk – stop when the egg whites look kind of shiny and glossy
5. Add a teaspoon of cornflour, vinegar and a few drops of vanilla essence and whisk in again
6. Grease a baking tray or put some tinfoil down and literally just dollop the egg mixture on in a vaguely circle like shape – dollop it up higher if you like a smaller deeper pavlova, spread it out if you like a bigger flatter pavlova
7. Bake in the middle shelf of an oven on a really low heat (around 100c or less) for about an hour/ an hour and a half depending on how hot your oven gets
8. When golden brown and crunchy on top but still soft in the middle remove from the oven and leave to cool
9. When slightly cool flip the pavlova upside down on to a plate and leave to cool fully
10. When cool whip the double cream until thick and spread evenly
11. chop up some fruit and pile on top
EASY PEASY! What you get is a very impressive looking cake, crunchy meringue on the outside, soft gooey meringue on the inside and cool fruity creaminess… mmm…
I wish I had some insider tricks to tell you but it really is that easy… I made one this weekend and here are the results.