A fresh pavlova is hard to beat for good looks and great taste, and best of all they are SO easy to make.
I whipped up this one for a girls Christmas get-together, but you can change the toppings to suit any season or occasion.
It is always best to make the pavlova the day before required so that it can completely cool in the oven otherwise you risk it collapsing.
4 large egg whites at room temperature
(Its best to separate one egg at a time into a small bowl first so that if any of the yolk accidently makes it through you can ditch that one and start again, as egg yolk will stop the whites from whipping stiffly enough.
1 cup of caster sugar
300 ml thickened cream
1 cup of thawed frozen raspberries mashed
2 kiwi fruit with skin removed and sliced
Preheat oven to 140C.
Line a 28cm round baking tray with non-stick baking paper.
(If you don’t have a round tray you can trace a circle on to the baking paper and place on a square tray)
Place the 4 egg whites into a ceramic or glass bowl and beat with electric beater until thick and soft peaks form.
Add the caster sugar one tablespoon at a time, beating well between each addition until the mixture is thick and glossy.
Spoon the mixture into blobs around the edge of the tray to form a wreath shape.
Bake for 1 1/2 hours, and then turn off the oven and do not open the door, until the pavlova is completely cold.
Transfer the wreath onto a serving plate.
Beat the thickened cream until stiff peaks form.
When you are ready to serve, dot the cream all around the top of the wreath as this is the ‘glue’ that holds the toppings in place.
Add the sliced kiwi fruit and drizzle the raspberry mixture over the top.
Serves 10 people.
Another really yummy pavlova topping to try is sliced banana and a smashed up peppermint crisp bar…..yummy!
This recipe gives you a firm pavlova, if you prefer a chewier style, try this recipe instead.
What is your favourite pavlova topping?