Truro School Cookery's Meringue Queen (aka Maria) puts together an easy to follow pavlova recipe. Learn how to make a fruit pavlova and learn some piping tips along the way!
⏬ Scroll down for full ingredients ⏬
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Pavlova Ingredients and Recipe
3 large egg whites
1 teaspoon cornflour
1 teaspoon Vanilla essence
1 teaspoon Malt vinegar
200 g caster sugar
300 mls whipping or double cream (or 400 mls for 2 medium or 6 individual pavlovas)
A selection of fresh seasonal fruit e.g. berries, kiwi, pineapple, grapes, pomegranate etc.
Method
1. Line a baking tray with baking parchment and set the oven to 120 c
2. Combine the cornflour, vanilla and vinegar in a small cup or bowl.
3. Whisk the egg whites until very stiff using an electric hand whisk , then gradually add the sugar, a tsp. at a time, adding the cornflour mixture gradually as you go.
4. Spoon or pipe the meringue onto the baking tray, and place in the oven. You can make 1 large, 2 medium or 6 individual pavlovas.
5. Bake for 1 ½ hours for one large pavlova, 1 hour for 2 medium pavlovas and ¾ hour for individual pavlovas
6. Turn the oven off and leave the pavlova in the oven until it is completely cold.
7. Pour the cream into a large bowl and whisk using an electric hand whisk until it forms soft peaks. DO NOT OVERWHIP THE CREAM as it will continue to thicken on standing.
8. Wash, dry and prepare your chosen selection of fruit.
9. Top with whipped cream and arrange the fruit on top.
Негізгі бет How to make the Perfect Pavlova | Easy Pavlova Recipe from the Meringue Queen
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