Easy Peasy Pavlova

After chatting with a couple of friends recently, I've been really surprised at how many people are too scared to  make pavlova from scratch, opting instread to buy a ready made one from the supermarket.

If you'd ever had a homemade pavlova you honestly can't compare the taste and texture to the ones you buy in a box.

Yeah they're quicker but a hell of a lot more expensive and they just don't have any wow factor to them!

A good pav is sooooo easy to make as well if you know some of the tricks....

= Cook a pav in a slow oven without the fan on if you can. Always allow your pav to cool in a switched off oven with the door just slightly ajar until it is completely cold.

= Use room temperature egg whites and make sure the bowl your using is completely clean or they won't stiffen.

= Add your sugar in a steady stream while beating. Don't just dump it in.

And thats it. Top your pavlova with whipped cream and seasonal fruit and your all set!


You'll need...

- 6 egg whites (room temperature)
- 1 1/2 cup caster sugar
- Pinch Cream of Tartar

Then you...

- Preheat oven to 120c or 100c if using a fan forced oven.
- Line a pizza tray or baking sheet with baking paper and mark a 23cm circle*
- Beat egg whites in a clean bowl until stiff peaks form.
- Add caster sugar in a steady stream and beat for 10 mins or until sugar has dissolved and mixture is glossy and stiff.
- Add cream of tartar and beat a further 1 minute.
- Bake 1 hour until firm. Turn off oven and allow to cool with oven door slightly ajar until completely cold.

- Just before serving top with whipped cream, pureed rasperries or assorted seasonal fruit.

* Don't fill circle right to the edges as pavlova will spread just a little.

Thanks for stopping by
Hugs
Dee