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:
Condensed Milk Cheesecake Pavlova Stack
Method
-
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.
