I made a hollandaise sauce yesterday, so of course that means I must make a pavlova now. Otherwise those egg whites will go to waste, which just won’t do. A lot of people cheat when they want a pavlova and they buy the meringue and then decorate it. Making your own is actually pretty quick and easy, and so SO much nicer. This recipe will give a pav with a hard crunchy shell but a soft spongey inside.
- 4 egg whites (preferably from large eggs)
- 1 c caster sugar
Beat egg whites (using completely dry bowl) until stiff peaks form. Gradually beat in caster sugar and beat until sugar is completely dissolved and the mixture becomes very smooth and shiny. Pour out onto baking sheet with baking paper. Shape the edges of the meringue with a spatula or blunt knife. The pavlova will settle a bit, but should retain the shape you mould into it. Cook on low heat (140-150 C) until slightly golden and crisp. Leave to cool in the oven with the door ajar for 15 minutes, then cool completely out of the oven. Once completely cooled, decorate.
- 1 c cream
- 1 T honey
- 1/2 t vanilla
- 1 banana
- 2 c mixed berries
Whip cream with honey and vanilla until stiff peaks form. Spread across top of pavolva. Arrange banana slices on top of the cream. Drop berries over the top.