23 January 2013

Easy Peasy No Fail Pavlova

Nothing says Australia Day like a homemade pavlova and this one is a really easy pav to make, quick to cook and yummy to eat. Even if you've never made a pavlova before you'll have success with this recipe. I just had to share the recipe with you.

We'll be enjoying this pav with friends and family on Saturday, as a part of our annual Australia Day barbecue and I know from past experience one won't be enough, I'll be making two and there won't be leftovers!

2 egg whites
1 cup white sugar
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla extract
1 tbsp boiling water

Beat egg whites, vinegar, vanilla, cornflour and boiling water until stiff. Slowly add the sugar, beating until it is dissolved. Pre-heat oven to 180 degrees Celsius (this is important, the oven must be at temperature when you put the pav in so it starts to cook immediately). Prepare a pavlova plate or baking sheet by covering the base with baking paper. Spread the pavlova mixture onto the baking paper in either a circle or rectangle, it's up to you. Bake for 45 minutes until slightly browned. Turn the oven off and leave the pav in the oven, with the door closed, until it is cold.

To make a larger pav, double the recipe and extend baking time by 10 minutes.

Top the pav with whipped cream and Six Minute Lemon Butter (because it's a good way to use up those egg yolks) and enjoy.

1 comment:

  1. I've never had success with pav, but aim to try it this weekend...thanks, Kath.


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