There were a few recipes dressing pavlovas in different ways found in this issue but I just made a simple one. However, I used the recipe for individual portions instead of a large one since there are only 3 of us at home.
150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Spoon half cupfuls mixture onto a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.
Whisk the cream until soft peaks form. Spread over the pavlova, top with fruits (in my case, I've used strawberries, fresh dates and oranges, can't find passionfruit last weekend but the previous weekend have abundant of them in the market! *roll eyes* and serve immediately. Makes 10.
- You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
- The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
- Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.
For a large pavlova, use this recipe.
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