This is Stephanie Alexander's recipe, but doubled. It is a classic! It’s one I come back to time and time again as it's simple, reliable, and always a showstopper. I sometimes like to swap the caster sugar for raw sugar, which gives the pavlova a slightly more chewy texture through the centre.
Classic Pavlova
Rated 5.0 stars by 1 users
Category
Sweets
Servings
12+
Prep Time
15 minutes
Cook Time
1 minute
A timeless pavlova recipe by Stephanie Alexander that never fails. Light and crisp on the outside with that soft, marshmallowy centre we all love. This is the kind of dessert that feels just as special for a celebration as it does for a Sunday lunch.
I’ve doubled the recipe here to make it perfect for entertaining, and it’s one of those desserts you can prep ahead and simply top when you’re ready to serve. I also like to occasionally swap the caster sugar for raw sugar, which gives it a slightly more chewy texture through the middle.
Ingredients
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12 egg whites, at room temperature
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2 cups caster sugar (or raw sugar)
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4 teaspoons cornflour
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4 teaspoons white vinegar
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2 teaspoons vanilla extract
Directions
Preheat your oven to 120 degrees Celsius and line a large baking tray with baking paper.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add the sugar, a spoonful at a time, beating well between each addition until the mixture is thick, glossy, and the sugar has dissolved.
Sprinkle over the cornflour, vinegar, and vanilla extract, then gently fold to combine.
Shape the mixture into a large circle on the baking tray, creatin g a slight indent in the centre.
Place in the oven and bake for 1 hour and 30 minutes, then turn the oven off and allow the pavlovas to cool completely inside with the door slightly ajar.
Top with whipped cream and your favourite seasonal fruit. Berries, passionfruit and stone fruit never fail!
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