Fail-safe Pavlova Recipe

Strawberries have started to appear in the shops, which means only one thing in Australia - its Pavlova season!

Pavlova is essentially a giant meringue, with a crusty outside and a marshmallowy inside, and is always decorated with whipped cream and fruit.  Strawberries are a very popular choice, but a tropical topping with kiwi fruit, mango or peaches, and passionfruit is also very popular.  I'm a straight down the line strawberry girl for the everyday pavlova, but on a special occasion, like Christmas, I augment with blueberries and raspberries and drizzle with passionfruit curd.

The origin of the pavlova has been the subject of considerable debate between Australians and New Zealanders, with each claiming the original recipe.  I'm not going to get into that here, except to say that it is a very popular dessert in both countries.  Everyone does agree that the dessert was named after the Russian ballerina, Anna Pavlova.  I used to have a Russian Blue cat called Pavlova, but that is a whole other story. 

Pavlova is quick and easy to make, and especially satisfies the sweet tooth in any family.  You can also make the recipe gluten-free by using a gluten-free cornflour. 

Here is my fail-safe pavlova recipe.

Pavlova

4 egg whites
a pinch of salt
225g caster sugar
1 tsp cornflour
1 tsp vanilla essence
1 tsp white wine vinegar
600ml thickened cream
fruit to decorate

Preheat the oven to 140 degrees celsius.

Line a baking sheet with baking paper.  Whisk the egg whites with a pinch of salt until stiff, then gradually add the sugar one dessertspoon at a time until thick and glossy.  To test if all the sugar has been dissolved, dab an index finger in the mixture and rub against your thumb.  If you can still feel grains of sugar, you need to keep whisking. 

Add the cornflour, vanilla essence and white wine vinegar into the mixture and mix until dissolved.  By the way, I have tried using vanilla extract, but the meringue ends up looking a little too brown.  What you are trying to achieve is a glossy, snowy finish. 
Spoon the mixture onto the lined baking tray and then shape into a circle, smoothing the sides as you go.

I prefer to create a high meringue, as it looks nicer when you cut the pavlova into slices, but this means there is less room to decorate the top.  If you like a lot of fruit, then create a flatter disc. 

Bake the meringue in the oven for about an hour.  Let the meringue cool on the tray.  The middle will crack and sink a little bit, but don't be alarmed as you can fill this up with cream.

When cool, carefully peel off the baking paper and place on a large serving plate.  Decorate with an enormous amount of whipped cream, and your fruit of choice.  Keep in the fridge until ready to serve.

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