Virginia's Best Pavlova

    Virginia's Best Pavlova


    88 people made this

    This pavlova is light with a crisp crust and a soft sweet centre. It is important that the egg whites are at room temperature before beating them.

    Serves: 12 

    • 3 egg whites
    • 1 pinch salt
    • 1 cup (240g) white sugar
    • 1 tablespoon cornflour
    • 1 teaspoon lemon juice
    • 1 1/4 cups thickened cream
    • 1/2 cup icing sugar
    • 2 1/2 cups fresh strawberries

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 150 degrees C. Line a baking tray with baking paper. Draw a 23cm circle on the paper. An easy way to do this is to draw around the outside of a 23cm cake tin with a pencil.
    2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to beat. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornflour; lightly fold into meringue with lemon juice.
    3. Spread a layer of meringue to fit circle on baking paper, approximately .5cm thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
    4. Bake at 150 degrees C for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool the meringue should be hard on the outside, and slightly moist on the inside.
    5. In a large bowl, combine the cream and half a cup of icing sugar and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

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