About this recipe:This stunning pavlova is surprisingly easy to make, and though you can decorate however you wish, try the combination of fresh berries and rose petals for something that is as pretty as it is delicious!
4 large egg whites
200g caster sugar
1/2 teaspoon vanilla extract
1 teaspoon vinegar
1/2 tablespoon cornflour
240ml whipping cream
2 1/2 tablespoons caster sugar
fresh fruit to decorate
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Preheat the oven to 120 C / Gas 1/2. Line a baking tray with baking parchment, then draw an 18cm (7 in) circle (tip: use a bowl or a plate to trace the circle).
Beat the egg whites on medium speed till light and creamy and they have soft peaks. Switch to high speed and continue beating while adding the 200g sugar, one tablespoon at a time. Continue beating until the mixture is stiff and shiny. Ensure that the sugar is fully dissolved and that the mixture doesn't feel grainy; if still grainy, continue beating until smooth. Beat in the vanilla. Remove the beaters and then sprinkle the mixture with vinegar and cornflour, then gently fold in with a spatula.
Spoon the meringue into the centre of the circle drawn on the parchment. Using the back of a spoon, spread the meringue out to the edges. Build up the edges slightly so that they're higher than the centre, which will make decorating your pavlova a lot easier!
Bake for 75 minutes in the preheated oven. Then turn off the oven, prop the door slightly ajar and leave the pavlova to cool completely in the oven.
For the whipped cream:
In a clean stainless steel or glass bowl (chill the bowl in the fridge first for better whipping), beat the whipping cream to soft peaks. Add the sugar and beat a little longer, but don't overdo it! Spoon the whipped cream on top of the pavlova and spread to the edges.
You can use almost any combination of fresh fruits to top your pavlova. For an especially stunning presentation, try fresh berries and sugared rose petals. To make the sugared rose petals, break off the petals of organic, unsprayed roses. Brush each petal with beaten egg white, then gently dredge in granulated sugar. Set on a plate or piece of greaseproof paper to dry. Place the fresh berries in the centre of the pavlova on top of the whipped cream, then arrange the sugared rose petals around the edges. Dust with icing sugar and serve!
Great recipie, easy to follow instructions and a good outcome, simple to prep and is really fun to make, it definatley takes a bit of practise to make it look as good as the picture but all in all it was a delicious dessert and well worth a try - 22 May 2012