You should know by now that when I give you a recipe it’s going to be simple, I’m going to make you look like a domestic goddess with this easy Pavlova recipe.
It’s been a long time that I wanted to try my hand at a Pavlova recipe but I will admit to being scared, after all my mum used to make The Best One Ever every summer in my childhood, could I make one like that too?
I phoned her, I had my recipe in front of me from a very reputable cook book and I wanted to run it past her to make sure it was a good one.
She listened as I reeled off the ingredients and then broke in ‘Oh no, I don’t do it like that. I have Aunty Margaret’s traditional New Zealand recipe that’s a cinch to make. It has NEVER failed me once in the past 20 years I’ve been using it.
Aunty Margaret lives in New Zealand. When my great grandfather left Hungary with his children early 1900’s, one of his sons Tebor remained in NZ and lived all of his life there as a respected architect, I have a branch of family tree out there which I hope to visit one day.
In fact it wasn’t until Vegemitemix replying to my Tweet above that I realised Pavlova is an New Zealand dish! Why was I thinking Russian then? Maybe that’s Pavlova’s dogs?
Anyway allow me to give you my easy Pavlova recipe
Strawberry and Blueberry Pavolva4 egg whites 500g caster sugar 1 tsp vanilla essence 1 tsp white vinegar 5 tbsps boiling water Topping 1 large carton of double or whipping cream Strawberries Blueberries
First preheat the oven to 220C then mark a NON STICK piece of baking parchment with a circle about 20 – 25 cms in diameter and place on a baking sheet
Place all the ingredients in a bowl and whisk
and whisk for about 10 minutes
until you have peaks in your mixture
Spread your mixture inside the circle, use a spatula to clean out the bowl and then lick your fingers
Place your pavlova in the heated oven and TURN THE OVEN OFF
If you want a marshmallowy centre take out of the turned off oven after 1 and 1/2 hours. If you want a crunchier centre leave in for 2 hours.
Once ready peel off the parchment paper and place on your serving dish
For the topping, whisk the cream and place on top and then sprinkle with the fruit of your choice here strawberries and blueberries
I know my oven has a hot point at the back, I discovered it has a cooler point at the front as my pavlova after 1 and half hours was still slightly uncooked in that corner so I whacked the oven back on 150C and let it dry out a bit. It was perfect, don’t be afraid to do this
Resolution – possibly a new oven but definitely trying this again