RCI-DS.001.0573.001
Traditional Pavlova
Pavolva dressed with cream and strawberries. In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4-6 unit
- 1 pinch
- castor sugar / sugar (equal parts8 ozcastor sugar or fine/super fine sugar)
- 1 teaspoon
- ½ teaspoon
- level teaspoons cornflour (corn flour or cornstarch)2 unit
Method
1
Preheat the oven to 120°C (250°F). Line a baking tray with baking paper or parchment.
2
Ensure all bowls and utensils are clean and completely dry. Separate the egg whites into a large mixing bowl, ensuring no yolk contaminates the whites.
3
Add a pinch of salt to the egg whites. Using an electric mixer on high speed, beat the whites until stiff peaks form, approximately 5-7 minutes.
6 minutes
4
Gradually add the castor sugar (8 oz) to the whipped whites, one tablespoon at a time, while continuing to beat on high speed. This should take approximately 10-12 minutes total.
11 minutes
5
Fold in the white vinegar and vanilla extract using a spatula until just combined.
6
Sift the cornflour (2 teaspoons) over the meringue mixture and fold it in gently until just incorporated.
7
Spoon the meringue mixture onto the prepared baking tray in a large mound or disk approximately 20 cm in diameter, creating a slight well or depression in the centre.
8
Bake in the preheated oven at 120°C (250°F) for approximately 90 minutes until the pavlova is pale cream in colour and feels crisp on the outside.
90 minutes
9
Remove from the oven and allow to cool completely on the baking tray. Do not move it while it is hot or it may crack.
30 minutes
10
Once cooled, gently transfer the pavlova to a serving plate. Top with whipped cream and fresh fruit such as berries or sliced strawberries and serve immediately.