Everyone loves pavlova. The reception they get when produced at any lunch or dinner party make them so worthwhile. Since I bought my kitchenaid, I have been loving making meringue and pavlova. It makes it the easiest thing in the world - definitely don't think I'll be buying meringue cases from Coles ever again.
That crunchy outside combined with the marshmallow textured inside just can't be matched by the store bought long life variety. Whipping the cream is even more fun - takes about half the time of a hand held whisk. But just take it from me, you can't walk away whilst it's whipping - it will surprise you and all of a sudden the cream will be halfway to cheddar cheese...
4 egg whites
pinch of salt
250g caster sugar (superfine)
1 tablespoon cornflour
1 teaspoon white wine vinegar
1 300ml carton whipping/single cream
Fruit to decorate
Preheat the oven to 180C (350F/Gas mark 4).
Line a baking tray with baking paper
Beat the egg whites with a pinch of salt until the white are firm. This can be done in a stand mixer or with a handheld one.
Once firm, slowly add the caster sugar until all incorporated. When ready the texture should no longer be grainy (from the sugar).
Remove the bowl from the stand mixer, and fold in the cornflour and the white wine vinegar.
Place the mixture onto the baking tray and gently smooth into a pavlova shell shape. No need to make it look too perfect - home cooked meringues look beautiful with their one-off shapes.
Bake for 5 minutes at 180C then reduce the oven temperature to 150C and bake for an hour.
Leave the meringue to cool in the oven, and if possible, overnight.
Serve with the whipped cream, and covered in whatever seasonal fruit looks best. I've been inspired recently by Margaret Fulton's cherry pavlova. But you can't beat passionfruits from my garden- we're getting a few every day at the moment and pavlova is without a doubt my favourite way to use them. They really are the perfect antidote for that sugary meringue.