Today I m sharing with you a recipe for Pavlova. It s a staple dessert here in New Zealand at Christmas time but it s also a year round thing. It s a cake made out of egg whites and sugar, sort of like a meringue but it s quite different.
So if you would like to learn how to make a Pavlova then just follow this Pavlova Recipe.
A printable recipe will be linked on my website here http://carinastewart.com/pavlova-recipe/
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6 Egg Whites Pinch of Salt 400g | 1 3/4 Cup Castor Sugar (fine sugar) 10ml | 2 Teaspoons Cornflour (Cornstarch) 5ml | 1 Teaspoon Vanilla Essence 5ml | 1 Teaspoon Vinegar 5ml | 1 Teaspoon Boiling Water
Separate eggs, reserving the whites. The yolks will last in the fridge for 2-3 days to be used for something else. Add a pinch of salt to the egg whites and beat until they form stiff peaks using a stand mixer or a hand mixer. Start to gradually add the sugar a spoonful at a time, beating well in between each addition. It can take up to 10 minutes to add all of the sugar so just be patient. When adding the last of the sugar add in the cornflour at the same time. Continue to beat until all of the sugar has dissolved. You can test this by taking it between your fingers, if it feels gritty it hasn t all dissolved. Add the vanilla, vinegar, and boiling water and beat for a minute longer. You should be left with a smooth and glossy mixture. Spoon out on a baking sheet and shape into a cake shape. The pavlova doesn t rise so whatever shape you make it, that is what it will bake like. Place into a 120 degree celsius or 250 degree Fahrenheit for 1 hour and 40 minutes. When the pavlova has finished baking turn the oven off and let it cool for 3-4 hours or until the oven is cold. During this process do not open the oven, sudden temperature changes can cause the pavlova to collapse. When cool top with whipped cream and your choice of fruit.