As an Australian, I grew up loving pavlova as the go to dessert for any occasion. I was also told it was a tough one to master, but taught myself pretty early to make an awesome pavlova.
My go to simple 4 ingredient pavlova is pretty easy to master… But I’ve had a few disasters over the years too. Once I made something that resembled a meringue pancake after my mixer died mid mix. Eeeek! Plus a super hot fan forced oven for the past 5 years meant lots of marshmallow, little crunch. But hello shiny new oven!
There are keys to pavlova success though:
Slow oven (low heat) to get the signature crunch
Have a good electric mixer and mix til stiff & glossy
Fresh eggs and be very careful separating egg whites
Leave to cool in oven as sudden temperature change can cause it to crack
SIMPLE 4 INGREDIENT PAVLOVA
5 egg whites
2 teaspoons cornflour
1 teaspoon white vinegar or lemon juice
1 cup caster sugar
1. Pre-heat oven to 120 degrees Celsius. Line round baking tray with baking paper.
2. Separate egg whites into clean, large bowl and mix until soft peaks form.
3. Mix in cornflour, vinegar or lemon juice and caster sugar and best until stiff glossy peaks form. This usually takes around 10 minutes.
4. Spread mix in circle shape on tray, using spatula to create peaks around edges.
5. Bake in low oven for 1 and a half hours or until dry to touch.
6. Leave pavlova in oven to cool, with door slightly ajar.
7. Top with whipped cream and your choice of filling, such as fresh fruit, chocolate, or mint. My grapes and Cadbury flake mix was a little strange but did the job. Fresh strawberries is always a winner.
What is your favourite dessert?