Never Fail Pavlova
This is my go to Pavlova recipe. I have other more adventurous ones which become more of a gateaux, but this is the one everyone always requests, so here it is! I do have to have a disclaimer - I think the reason why people always ask for this is the use of rosewater, so it may be worthwhile to find some - most gourmet food stores that have organic nuts etc, will have it.
It takes about 20 minutes to whip up and then an hour in the oven. This serves 8 people and though it is best on the day you make it, this is still tasty the next day.
Ingredients
4 egg whites
1 1/2 cups caster sugar
1 1/2 tsp vanilla extract
1 1/2 tsp vinegar
300ml thickened cream
2Tbs caster sugar
1 tsp rose water (optional)
fruit
Method
Preheat oven to 200 C fan forced and line an oven tray with baking paper and draw a 20 cm diameter circle.
Beat the egg whites until soft peaks form, then slowly add the caster sugar 1 Tbs at a time. until all added and egg whites look marshmallow-ey. This takes about 10 minutes. Then add the vanilla extract and vinegar and beat for another 30 seconds to combine.
Spoon the mixture into the circle, making sure to not flatten it too much as
it will expand and the higher you start with the more gooey centre you'll have. Place in the oven and immediately turn the temperature down to 150 C. Bake for an hour and then leave in the oven to cool with the door ajar. (This helps the pavlova cool slowly and not develop too many cracks in its shell).
Meanwhile, beat the cream with caster sugar and rose water until stiff and set aside in the fridge until ready to serve.
For the fruit topping, i prefer simple strawberries, but you can use whatever fruit or combo you like - i honestly don't think it matters as long as you like it!
Tips
The older the egg white the better they will rise.
When used in baking, eggs should always be at room temperature.
Egg whites keep in the freezer for months, so don't throw them away if using egg yolks for a recipe.
