Pavlova is a traditional New Zealand dish (well according to the Other Half it is although it is often the subject of Antipodean arguments!) and it’s a lovely light dessert that tastes delicious. It can be made with the meringue either soft and light, or more chewy dependent on taste – and topped with fruit of your choice. We chose to go with kiwis, a firm favourite of ours as the flavour works well with the cream and meringue and it looks great too.
- 4 egg whites (make sure they are free of any yolk or shell, or they won’t whisk properly)
- 250g caster sugar (I used golden caster sugar but any kind will work)
- Pinch of salt
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- Large tub of double cream
- Two kiwis, skins removed and sliced
Preheat the oven to 140C, and prepare a baking tray with a sheet of parchment.
Whisk the egg whites until they form stiff peaks, and then slowly add the caster sugar until the mixture is smooth and glossy. Then add the white wine vinegar, cornflour and vanilla extract.
Using a large metal spoon, spread the meringue mix onto the baking parchment. A smaller circle with a higher amount of meringue will give a spongy, light texture; or a larger, more spread out circle will give a chewier meringue.
Once the meringue is cool, whip the double cream and spread on the top of the pavlova, and then add the kiwis.
Grab a cake slice and enjoy!