How to make a pavlova

December 29, 2015

This is one of those desserts that gives you that impressive result while being very easy to make. You do need a stand mixer for this size pavlova, or a very heavy-duty hand mixer. Yes, I know our grandmothers coped without one, but in fairness they were super-human: beating the meringue for a long time ensures the sugar dissolves, which gives the best result. A stand mixer makes this a cinch, not to mention speeds it up!

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A classic pavlova

Serves 6-8

Ingredients

175g egg white, roughly the whites from four 60g eggs

big pinch of salt

250g caster sugar

10g cornflour

2 tsp (10g) white or wine vinegar

Method

1. Have a baking tray ready lined with non-stick paper and heat the oven to 140C-120C fan/285F/gas 1. Weigh the sugar out and have that ready in a small bowl, and measure the cornflour and vinegar into separate cups, so you can stir them in to the mix easily when it's ready.

2. Put the egg whites in the bowl of a stand mixer with the whisk attachment and beat until just starting to form soft peaks. Gradually beat in the sugar, a little at a time, while the machine is running and let each amount beat though well before adding the next.

3. When all the sugar is added and the meringue is very thick, white and glossy, switch the machine off, remove the bowl then fold in the cornflour and vinegar.

4. Put dabs of meringue under each corner of the baking paper, and sit the tray on a folded tea towel to stop it wobbling. Spoon the meringue onto the tray in one big lump in the centre then carefully spread it out until it's round and about 18cm in diameter.

5. Bake for about an hour and then switch the oven off and leave the pavlova to cool in the oven with the door slightly open.

6. Serve topped with lots of softly whipped unsweetened cream and fresh fruit.