cookery classes

How To Make Perfect Pavlova!

rozs pavlovaOkay so it’s not a secret anymore now that I am sharing it with you.. Without wanting to blow my own trumpet my Pavlova is descended upon by family and friends with many of them travelling down from Dublin just for a slice!

I use summer fruits like strawberries & raspberries when I can but as they quite expensive I often make it with peaches from a tin too!

Ingredients:

  • 4 egg whites- if you have free range they will be fabulous for meringue!
  • a pinch of salt
  • 225g of caster sugar
  • 5ml/ 1teaspoon cornflour (NB)
  • 150 ml cream, 150ml creme fraiche
  • 450g fresh fruits or drain a tin of peache segments

Method:

  • Preheat the oven to 140C /275F/Gas 1.
  • Place a piece of baking paper on a baking tray – I make rectangular pavlovas – they are easier to fit on my baking trays! 
  • Whisk the egg whites with a pinch of salt in a large clean bowl until they are stiff but not crumbly
  • Slowly add most of the sugar, whisking it through the mix until the mixture forms stiff glossy peaks
  • Sprinkle your teaspoon of cornflour over the mix then add the remaining sugar and whisk through the mix

Spoon the mixture onto the baking paper with a small hollow in the middle – I usually spoon the mixture so that sides are sort of formed…This gives you a nice area for the berries to sit in..

Bake for 1-1.5 hours – with my fan oven its only ever 1 hour! If you tap your nail off the meringue it should feel firm.

Allow the meringue to cool by lifting the meringue with the paper attached and placing it on a wire tray.

Later you can peel the paper off gently then add your filling.

Filling:

  • Simply whisk the cream and creme fraiche together with a few drops of vanilla essence.
  • Place into the hollow / as you wish then decorate with your fruit.

Top Tip: If using strawberries keep the less pretty ones – about 5/6, to use for a delish sauce to pour over the pavlova when serving.

You simply whizz the strawberrys with a tablespoon of water and a tablespoon of caster sugar. That’s it! Simples 🙂

Voila! Enjoy x

strawberry-pavlova