Traditional Pavlova Recipe
This is my Nan’s traditional pavlova recipe which is meant to be fool proof. I think pavs are hard to make (just quietly) but my husband loves them to death, so thank you Nan!
Make sure you use a whisk attachment for your mixer if you have one – this will produce the very best result. Also having your eggs at room temperature makes a huge difference!
There is something very satisfying about making a Pavlova from scratch – we have quite a few other pavlova recipes if you want to improve your pavlova-making skills:
Preheat the oven to 200 degrees.
Line a flat baking tray with baking paper and if you want your traditional pavlova to be perfectly circular - trace a perfect circle onto the paper and set aside.
Using electric beaters or a mix master, add the egg whites, sifted cornflour, caster sugar and pinch of salt.
Beat on the highest setting until the caster sugar has dissolved totally and add the vinegar, boiling water and vanilla extract. Continue beating until firm peaks form.
Pipe or carefully spoon the mixture into the traced circle making sure you 'heap it up' in the centre before gently pushing it down.
Place the pavlova in the oven and turn the oven down to 140 degrees.
Bake for an hour, then turn off your oven and keep the door ajar until the pavlova is perfectly room temperature.
Carefully remove from the oven and transfer to plate (carefully pulling off the baking paper).
Whip the cream and chop up the strawberries and add to decorate just before serving.
Recipe Hints and Tips:
- The un-iced pavlova will keep in a sealed air tight container for up to two days.
- This pavlova recipe is not suitable for freezing.
- If you want a marshmallow type pavlova, add all ingredients (except Strawberries and Cream to top) mix on high until stiff peaks form, about 15 minutes. Then continue from Step5 to cook.