Perfect classic pavlova

Most Australian’s probably have their classic pavlova recipe memorised but if you don’t, here’s a quick refresher recipe for an Australia Day treat. Use the step-by-step photos below as a guide to make the perfect pavlova that will impress any lucky tasters. It’s light, fluffy and generously topped with fresh strawberries and passionfruit. Check out the recipe below!

Ingredients:

• 4 egg whites at room temperature
• Pinch of salt
• 1 1/4 cup of sugar
• 2 teaspoons of cornflour
• 1 teaspoon white wine vinegar
• A few drops of vanilla extract

Top your pavlova with a bottle of cream and any fruit you like! 

Method:

1. Preheat oven to 140 degrees Celsius for a fan-forced oven.
2. Beat room temperature egg whites and salt until they start to look foamy and then glossy.
3. Beat in sugar a few tablespoons at a time until stiff and really shiny.
4. Add cornflour, vinegar and vanilla and fold very lightly with a spatula.
5. Spread onto baking paper in a circle shape about 20cm wide.
6. Make a nice smooth disc shape.
7. Place in oven and reduce temperature to 110 degrees Celsius
8. Bake for 1 hour and 15 minutes
9. Once the oven is off, leave it to cool for 2 – 3 hours before opening.
10. To serve turn upside down, top with whipped cream and fruit!

What is your favourite type of pavlova? Share with us below!