Pavlova or ‘pav’ as we call it in Australia is easy to make. If you have never had one before go ahead and try it. You will fall in love with this dessert!
Pavlova Meringue Ingredients
8 egg whites (make sure there is no shell or yolks at all in your whites)
2 1/2 cups caster sugar (also called superfine sugar)
2 tsp vinegar
2 1/2 cups caster sugar (also called superfine sugar)
2 tsp vinegar
Filling
600 millilitres (20.29 fluid ounces) cream (35% fat)
2 Tbsp icing sugar (powdered sugar)
1 tsp vanilla
250g (8.82 ounces) (or 1 2/3 cups) blueberries
250g (8.82 ounces)(or 1 2/3 cups) strawberries
1 banana and fresh lemon juice
2 Tbsp icing sugar (powdered sugar)
1 tsp vanilla
250g (8.82 ounces) (or 1 2/3 cups) blueberries
250g (8.82 ounces)(or 1 2/3 cups) strawberries
1 banana and fresh lemon juice
Place all your ingredients into a bowl and whip on high speed of an electric mixer until it holds it shape when you lift up the beaters (turn them off before lifting up if you do not want your kitchen coated in splatters of sweet meringue.)
Using pencil draw three 19cm (7.48 inches) circles onto non-stick baking paper, turn the paper over so that the pencil will not touch the meringue.
Scoop the meringue evenly between the three circles and using the back of a spoon spread it out and shape it into a disc.
Bake in a slow oven 120C (248 degrees Fahrenheit) for 1 hour.
Turn the oven off and leave to cool in the oven, taking it out will cause large cracks.
Whisk together the icing sugar, cream and vanilla until soft peaks form.
Wash your fruit and slice the strawberries lengthwise. slice the banana and coat in lemon juice to prevent browning.
Assembly – please watch the video for assembly instructions.
To serve you can eat immediately, in which case the meringue will be crunchy or you can leave it in the fridge for an hour or more and the meringue in the middle will be like marshmallow and it is easier to slice.
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