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An easy pavlova recipe

Stephanie Alexander’s Easy Pavlova Recipe

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Stephanie Alexander, is my saviour. Thanks to her easy pavlova recipe, I’ve  finally mastered how to make a mean pav—and now it’s become my specialty. I even make one for the whole fam every christmas. That said, there are a few tips to making it and I’ve made a few tiny tweaks to the recipe over time that work for me. The first tip: Never, ever, open the door once it’s cooking. And even once it’s finished cooking, wait until the oven door is stone cold before you open it. That trick alone, prevents your pav from collapsing and/or cracking. And the most important step; Always, always, use room temperature eggs. That’s about it. Go fourth and make a pav so wonderful that it will dance on your tastebuds like nobodies business. MC

For more pavlova recipes, see: my Australia Day Pavlova Recipe and my Easy Pavlova Recipe.

EASY PAVLOVA RECIPE 

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:
A bottle of cream
Any fruit you like

 

How to make your pavlova

  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 whipped cream and fruit

THE GREAT AUSSIE PAVLOVA:

easy-pavlova-recipe

STEP-BY-STEP INSTRUCTIONS:

How to make the easiest pavlova EVER!

IT’S ALL ABOUT THE DETAILS,
DARLING!

Art direction, photography, cooking and styling by MsCritique

Easy Pavlova Recipe Credit: Stephanie Alexander

 

MORE IMPORTANTLY,
WHAT DO YOU THINK POSSUM?

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