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stephanie alexander pavlova recipe

An Easy Pavlova Recipe!

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There’s just something about a good pav, isn’t there? For me, Summer just isn’t complete without one. Most people, when they go overseas crave vegemite on toast. Me? Pavlova. When I spent three months overseas a few years ago, the only thing I could think about was coming home to a pavlova, topped with my favourite fresh fruits. It has since become my go-to, fail-proof quick and easy dessert recipe. It’s just so easy— it takes next to no time (besides waiting for it to cool) and never fails to get a round of applause when I serve it up. Okay, that last part might be a slight exaggeration. I never stray from the recipe below, it just works every time. Just recently however, completely my accident, I discovered a neat little trick that makes your pavlova even better. See below! MC

For more pavlova recipes, see: Stephanie Alexander’s Easy Pavlova Recipe and my Australia Day Pavlova Recipe.

 

 

[the food] My top three tips to the perfect pavlova[/the food]

1) Always use room temperature egg whites

2) Now for the magic—crack them open and let them ‘air’ in a bowl for an hour or two before using.

3) Let your pavlova cool until the oven door is completely cold to prevent collapsing and cracking!

You’ll need:

4 egg whites at room temperature
pinch of salt
1.25 cups of sugar
2 teaspoons cornflour
1 teaspoons white wine vinegar
A fw drops of vanilla extract

To top your pav:
Whipped cream
Any fruit you like

 

 

[the food] How to make the pavlova recipe [/the food]

  1. Preheat oven to 140C  for a fan-forced oven
  2. Beat room temp 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 (pics below)
  4. Add cornflour, vinegar and vanilla and fold very lightly with a spatula
  5. Spread onto baking paper in a circle shape about 20cms wide
  6. Make sure you make a nice smooth disc shape
  7. Carefully place in oven and reduce temperature to 110C
  8. Bake for 1.25 hours
  9. Once the oven is off, leave it to cool for 2-3 hours before opening
  10. To serve turn upside down, top with cream and fruit of your choice. Ta da!

[the food] The PAVLOVA: [/the food]

easy pavlova

Australian pavlova

IT’S ALL ABOUT THE DETAILS,
DARLING!

Art direction, photography, cooking and styling by MsCritique

 

MORE IMPORTANTLY,
WHAT DO YOU THINK POSSUM?

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