This is our death row pudding. You know when you’re about to get the chop and you can choose one last meal. Nothing beats a crunchy merangue with a gooey pillow like centre, piled high with whipped cream and fresh fruit.

What You Need

  •  6 egg whites (feel free to completely cheat and use Two Chicks Liquid egg whites)
  • Sugar
  • Dash of vanilla essence
  • Dash of white wine vinegar
  • 1 tsp cornflour

Method

  1. Heat oven to 180˚
  2. Put your egg whites in a grease-free bowl and whisk until they are stiff (try the hold bowl over head method if you’re sure – if you get egg whites in your face they are not ready).
  3. Add the sugar 1 tablespoon  at a time and whisk well after each spoonful.
  4. Continue whisking until stiff and glossy.
  5. Fold in the cornflour and vinegar.
  6. Pile the mixture onto a lined baking sheet in a big circle.
  7. Pop in the oven and IMMEDIATELY turn the oven down to 160˚.
  8. Bake for approx 1 hour 10 minutes.
  9. Turn the oven off and LEAVE the Pavlova in the oven un oil completely cool. This prevents unnecessary cracking.

To Serve

  1. Whip double cream until thick and glossy.
  2. Pile with fresh fruit, chocolate or spun sugar – whatever you fancy. See serving suggestions below.

TOP TIPS TO AVOID CULINARY CATASTROPHE

  1. Your bowl for whipping the egg whites MUST be completely grease-free.
  2. Make sure the egg whites are whipped Stiff peaks and then whipped again with the sugar until glossy.
  3. Add you sugar gradually so not to collapse the egg whites.
  4. Make sure you oven is NOT too hot.
  5. When your Pavlova is judged to be ready then turn the oven off and LEAVE IT until the oven and the Pavlova is cold.

Recipe Suggestions

  • Summer Berries and Mint Leaves
  • Passionfruit (with or without Mango)
  • Banana and Salted Caramel Sauce
  • Raspberries and Pistachio
  • Lemon Curd and Raspberries
  • Strawberries, Blueberries and Kiwis
  • Chocolate Cream, Crushed Maltesers, and Chopped up Mars Bars
  • Pomegranate seeds, Pistachios and Honey
  • Chopped Figs and Honey

 

Different Base Flavours

Chocolate – Fold 4 tablespoons of sifted cocoa powder into the mixture along side the cornflour.

Pistachio – Chop pistachio nuts and fold into the meringue mixture with the cornflour.

Hazelnuts – Fold Chopped hazelnuts into the meringue mixture as above.

Cinnamon – Add 11/2  Teaspoon of Cinnamon into the mix

 

If you like this you will like our Deliciously decadent Chocolate Roulade.