Pavlova is a pudding for warm summer days and something I usually make when I have egg whites left over. It's quick and easy and a definite crowd pleaser!
So what's the difference between a pavlova and meringue?
Meringue is made with egg whites and caster sugar and is typically used to make an Eton Mess, crushed with strawberries and cream. It is elevated to a pavlova with the addition of cornflour and vinegar, to give it a lovely marshmallowy texture inside. Here's how ...
4 egg whites
200g caster sugar
2 tsp cornflour (optional, but it gives the meringue a lovely chewy centre)
1 tsp white wine vinegar
And to serve :
300ml double cream
strawberries, raspberries or blueberries
Preheat the oven to 180ºC and line a baking sheet with greaseproof paper.
Whisk the egg whites in a large bowl until they thicken and the peaks hold their shape. Slowly beat in the sugar a few spoonfuls at a time until the meringue is stiff and shiny. Sprinkle over the cornflour and vinegar and fold lightly.
Mound the meringue onto the baking sheet forming a circular shape about 20cm in diameter. Put it into the oven and immediately reduce the temperature to 150ºC. Cook for about an hour until the outside is crisp. Turn off the heat but leave it in the oven, with the door open, to cool.
If you want to make individual meringue nests, this amount will make 4-6 depending on their size. Using a dessert spoon, make an indent in the middle of each circle. Use the same oven temperatures as above but cook for 30 minutes and then leave in the oven to cool.
To decorate, simply whip the cream until thick and pile it onto the meringue. Top with your choice of berries or fruits and tuck in!
And why not try my chocolate meringue served with fresh raspberries ...
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