I have been making pavlovas for friends and family and guests for more than 30 years, and still I receive requests for another pavlova please , this recipe has the beautiful marshmallow centre and the crunchiest meringue outside it’s soooo good    ♥♥♥

Ingredients:-

• 4 egg whites
• 1 cup castor sugar
• 1 tsp vinegar
• 1 tbsp cornflour

Method:-

1. Whip egg whites until stiff, add ½ cup of the sugar and whip for 5 minutes until dissolved, add remaining sugar a tablespoon at a time (this is an important step to keep the stiffness of the meringue).
2. Gently fold in the vinegar then the cornflour.
3. Line a baking sheet with baking paper and mark a ring about the size of a entree plate (smaller than a dinner plate but larger than a bread plate) as the pavlova will expand, so the idea is to build it up high.
4. Using a spatula spread the meringue inside the circle and build up high.
5. Pre-heat oven to 175°C, and place pavlova in the oven, reduce heat to 160°C and bake for 1¼ hours.  Turn oven off and leave the pavlova sitting in the oven until cold.
6. When ready to serve fill the centre with whipped cream, (Chantilly cream is my favourite, which has 1 tsp of vanilla and  1 tbsp of icing sugar added) and top with your favourite summer fruits and berries and I always love to add a generous drizzle of fresh passion fruit pulp.

Enjoy!!!!

Please leave a comment so I can see if I’m making people happy with my recipes ❤️