Pavlova recipe

This is a recipe that I have used since I first began baking, I think it is a Delia Smith recipe although I may have increased the proportions over the years with our growing family! I am sure lots of you will have your favourite pavlova recipe already but if you don't and you occasionally struggle to get one to turn out well then give this one a go! Here a a few little pointers to help also.

1.The key to good meringues or pavlovas really is to make sure everything is scrupulously clean which sounds like a silly thing to say because you obviously wash everything up but I always wash everything I will use in hot soapy water and dry just before I make them just to be on the safe side.

2. Also it is imperative to not get any egg yolk into the white when separating them, if any does I find it is best to discard that one and use it for french toast or scrambled egg! Therefore when cracking the eggs and separating the egg whites I do so one at a time over two small bowls to avoid wasting all of them.

3. It is also important to not over whisk your egg whites, just like with double cream. Watch them and once they get to the stage where they are holding their shape and you can turn the bowl upside down then stop and begin adding your sugar, again once all the sugar is added then stop.

4. If after all your whisking they still do not seem firm enough to pipe or hold shape then you can add in 1 level tsp cornflour. I do not add this unless really necessary. It can help to firm the egg whites if it looks a little slack and not holding a firm peak even after all your efforts at the end sometimes. 

In this recipe I will give you the quantities for one pavlova so if you want to make the monster pictured above just double everything and you can of course use Jamies marshmallow recipe also which you do on assembly but I find that the cream and fruit is enough sweetness for me.


This recipe is one to help you get your pavlova recipe right so I have not posted a marshmallow recipe also.

Remember this is the quantity for one pavlova so double if you want to make two and stack them

Ingredients

4 egg whites 
225g caster sugar
500 ml double cream
500g soft fruit of your choice. I have used raspberries here because I have autumn raspberries growing but I use whatever is seasonal 


Optional
pink food colouring if you fancy pink cream 
1 level tsp cornflour but use only if the egg whites are not holding a peak at the end of all your whisking. 

Method

1. Preheat oven to 150c/350f/gas mark 4 Or if using an Aga then use the simmering oven

2. Whisk your egg whites in either a free standing mixer with a balloon whisk attached or with a hand held whisk.

3. Whisk the egg whites until they are stiff enough to turn the bowl upside down without them sliding out. I like to test this out with the children, they still find it funny now!
4. Add in your caster sugar one tablespoon at a time and continue mixing until all the sugar is mixed in. 
5. Spoon the mixture onto the sheet of baking parchment on a baking sheet, in a circle about 8-10 inches in diameter, creating peaks here and there with the back of your spoon or spatula, also making a slight well in the centre to hold the cream and fruit. 
6. Place in the oven and immediately turn the oven down to 140c/275f/gas mark 1
7. Cook for an hour and after that time immediately turn the oven off and leave the pavlova in the oven, if possible until the oven is cold. I quite often cook my pavlovas the evening before I need them that way the oven is free to do this and I leave them in the cooling/cold oven overnight. 
8. If cooking in an Aga then I cook it in the simmering oven for about 1- 1/2 hours, sometimes 2, all depends how much cooking I have done with it that day but usually you know its done if you can peel it off the baking parchment easily. 
9. Once it is cold then whisk your double cream to soft peak stage, colouring it with pink food colouring if desired and then top your pavlova with this and your fruit of choice. In this case raspberries. If making two then put the second pavlova on top and decorate that with cream and fruit also.