Pavlova

This recipe is very close to my heart, it's my mum's pavlova recipe, I always think of her when I make it.


We've been able to get eggs throughout lockdown from the little shop in our village. I hope you can manage to get some too. You can't really substitute anything, so potentially not the best lockdown recipe I could share (sorry!), but there are certain times I like to make this and this week is one of them, so I wanted to share with you.


It's really easy, be patient mixing the sugar with the egg to get it to take and not bleed when it's cooking. Use an electric whisk to whip the eggs and made sure you don't get any yolk in with the whites! Also leave the meringue to cool in the oven for as long as you can after cooking, if you shock it with a temperature change that's when it cracks. Not the end of the world, by the time you've covered it in cream and fruit, but still good to know.


I am not sure how many this is supposed to serve (6?), maybe if I didn't let my sweet-toothed daughter have 3 helpings it would go further!


Hope you enjoy this as much as I do, share with your friends. Stay well x




Pavlova Recipe


3 egg whites

175g caster sugar

1/2 (half) tsp vanilla essence

1/2 (half) tsp white wine vinegar - or whatever vinegar you have

1 level tsp cornflour


280ml pot of double cream, whipped

your favourite fruit :-)


Line a large flat tray or baking sheet with packing paper and heat the oven to gas 1-2 / approx 150 C




Beat the egg whites in a clean bowl with an electric whisk until stiff. They should be able to hold their shape in peaks - if you aren't sure whisk a bit more.

Beat the sugar in one tablespoon at a time - be patient with this bit!

Beat in vanilla essence, vinegar & cornflour


spread the egg mixture on the baking paper on your tray in approx 7-inch circle, or whatever shape you fancy!


bake in the centre of the oven for around an hour - until just firm. Turn off the oven and leave to cool in the oven for as long as you can, when it has cooled a little you can leave to cool completely on a rack.


Once cool turn onto a plate and carefully peel off the backing paper - this is easiest if you pull the paper away from you. I don't know why!


Whip your cream until thick, spread over the meringue then pop your fruit on top. Berries work well, but it can really be whatever fruit you fancy!


Enjoy.



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