Possibly the perfect summer dessert, it’s light and creamy and just plain wonderful for anyone with a sweet tooth! I love when mine are marshmallowy on the inside, light and fluffy as a cloud, with a crispy coating that just fizzles on the tounge. Of course it must also be smothered in freshly whipped cream and scattered with tons of your favourite summer fruits. I find strawberries with chocolate chips goes down well, as does a combination of blueberries, raspberries, sliced peaches, chopped mango, black berries, coconut…the list is endless, but basically if you love it then you should top your Pavola with it ;)
Another thing i like to do with my Pavlova to make it stand out a bit is to infuse it lightly with some vanilla or lemon oil. I find this lifts the sharpness of the sugar and complements the fruit. Using half vanilla sugar in your Pavola mix really adds a lightness to it, and the speckles from the beans are really quite beautiful when you break into the creamy center. Although sometimes it’s nice to have a slight sweet lemony note, as I do use lemon juice instead of white wine vinegar, it usually get’s people wondering what the ‘fresh’ taste is. Just a few drops though, it should only be a subtle hint.
Pavlova is one of those deserts that are really simple to make but have that WOW effect, they also have a tendency to go quick. So grab a slice before it’s all gone!
4 Egg Whites
250g Castor sugar or Half Vanilla Sugar Half Castor
2 tsps Corn Flour
1tsp Lemon Juice
Optional: 2-3 drops of lemon oil, if not using vanilla sugar
200ml Approx. of Fresh Cream
Few handfuls of Summer berries, chocolate, coconut ect. . .
1. Preheat your oven to 180C and prepare a circular cake tin/tart tin (20cm in diameter approx.) with baking paper. Separate you eggs and place the whites in big clean and greese-free bowl, the yolks can go in a smaller bowl covered in cling film and stored in fridge for a few days for a later use. Waste nothing
2. Whip up your whites until they have reached stiff peaks. You should be able to tilt the bowl and have no sliding, be dangerous and tip it over your head, if it doesn’t budge then you can start to add sugar! Add the sugar a table-spoon at a time, whisking it as you do untill it’s all still and glossy.
3. Try not to lick everything, but add the corn flour by sprinkling it over your mix followed by the lemon juice, and oil if using. Whisk quickly for a few seconds only.Now scoop this all out onto your prepared tin thing, you want to keep it on the paper and smooth it out into a big circle. CReat a dip in the center with a higher outer part, this will keep all your cream locked inside and gives more room for filling yay!
4. Pop this lovely mound into the oven and quickly drop it down to 150C in temperature. Bake for 60min, keep and eye on it though and make sure it only lightly browns. When i’s done switch off the oven and let it cool in there with the door ajar.
5. You can take it out when it has cooled, carefully peel off the paper and place on a big pretty plate. Fill with whipped cream and an assortment of your favourite summer treats x