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Soft Centre Pavlova
Recipe by:
KERRYNZ
A crunchy meringue outside with a fluffly centre make the perfect combination. Top with fresh fruit and whipped cream.
Ready in 55 minutes
Saved as a favourite by 70 cook(s)
Ingredients
Serves: 12
- 3 egg whites
- 250g caster sugar
- 2 tablespoons water
- 3 teaspoons cornflour
- 1/2 teaspoon vanilla essence
- 1 teaspoon vinegar
- 1/8 teaspoon salt
Similar Recipes
Preparation method
Prep: 10 minutes | Cook: 45 minutes1.
Preheat oven to 140 degrees C. Grease a baking tray, line it with baking paper and sprinkle a little water over paper.
2.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornflour, vanilla, vinegar and salt.
3.
Pour entire meringue mixture onto the centre of the baking tray. Pavlova will spread as it bakes.
4.
Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cool. Turn upside-down onto plate and top with fresh fruit and whipped cream.
Gluten Free
For gluten free options ensure that the cornflour is wheat free - some brands include wheat flour!
Provided by: Allrecipes
Last updated:
25 Aug 2012
Reviews
Easy
Great recipe, turned out perfect with soft centre. I piled my pavlova recipe up on the baking dish as the recipe advised and it didnt move too much. I think less sugar could be used by those who are not such big sweet tooths and i will try that next time.
Posted:
23 Nov 2012
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0 users found this review helpful
Easy
Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration.
Posted:
08 Oct 2008
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3 users found this review helpful
LOUV
Easy
My mum made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my mums (which I liked). It was hard on the outside and marshmallowy in the middle. I put whipped cream, kiwifruit and bananas on it. It was excellent specially if you have some sweet teeth!
Posted:
08 Oct 2008
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2 users found this review helpful
April
Easy
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.
Posted:
08 Oct 2008
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5 users found this review helpful
SHOOSH
Easy
wonderful dish
Posted:
08 Oct 2008
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1 users found this review helpful
BIZZYSMOM
Easy
Delicious and beautiful. I did spread it out some before baking,and I topped it with lemon butter, strawberries and kiwifruit. Perfect!!!
Posted:
08 Oct 2008
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1 users found this review helpful
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