This foolproof Pavlova recipe is perfectly crispy on the outside and marshmallow like on the inside ready for your toppings of choice!
INGREDIENTS
Pavlova
▢1 tsp (5 ml) white vinegar (to clean bowl)
▢180 g egg whites cold straight from the fridge (see notes)
▢1/4 tsp (2 g) cream of tartare (or 1 tsp / 5ml white vinegar)
▢210 g caster sugar superfine sugar
▢8 g corn flour cornstarch, sifted
Chantilly Cream
▢250 ml heavy cream cold (see notes)
▢30 g powdered sugar
▢1 tbsp (20 ml) vanilla bean paste or vanilla extract
▢250 g mascarpone cold
Fruits
▢100 g Berries washed and dried
▢1 Mango sliced into ribbons
▢Stone fruits thinly sliced
▢2 Kiwi thinly sliced
▢Passionfruit pulp
▢Mint leaves to garnish
INSTRUCTIONS
Pavlova
Preparing your oven – Preheat a fan forced oven to 100C / 212F (110C / 230F for no fan. Make sure your baking rack is in the middle of the oven.
To prepare your baking tray – Line a half sheet or large baking tray with baking paper. Get a plate or bowl that is 20cm / 8-inches in size and use a pen or marker to trace a circle. Turn the baking paper over. Set aside.
To clean your mixing bowl – Add 1 tsp of white vinegar or lemon juice to a large, glass or metal mixing bowl and wipe down the inside using a paper towel. A clean bowl free of any fat residue will help your meringue to whip up properly.
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