Basic Pavlova

If you want to impress your friends, make Pavlova. There, my secret is out! Pavlova is such an easy and super impressive dessert. It’s also a little obscure making you seem like you are “in the know” with desserts! Also Pavlovas are gluten- free, making any dietary preferences no problem. The only problem with Pavlovas is that they need to be made the day of and assembled just prior to eating, which is kind of a pain, but also so worth it! Also it does not keep, so it’s a good excuse to eat seconds for dessert.

If you were looking for a simple recipe to try your hand at Pavlova? This is the one!

Now I wasn’t planning on posting this recipe so I didn’t take pictures except for a quick snap before I cut into the dessert. However a friend of mine asked for my recipe so I thought better to post and add some better photos next time I make one. As long as I can resist it long enough to take some photos.

Pavlovas are traditionally made with whipped cream and fresh fruit, but I typically layer mine with curd, then whipping cream and toasted almonds or fruit. This time I was planning a layer of Nutella, chocolate whipped cream then strawberries but due to an allergy I went with my tried and true go to! I did not regret it! It was an absolute hit with our friends. I’ve also made a double layer pavlova with salted caramel and whipped cream layered inside. Please comment about the flavour combinations you try when making this recipe.

Basic Pavlova

• 6 egg whites
• 1 1/2 cups sugar
• 2 tsp corn starch
• 1 tsp vanilla

Set oven to 350 degrees.

Whip egg whites on high until soft peaks form. Start gradually adding sugar until glossy and white and stiff.

Stop your mixer. Sprinkle corn starch over the meringue, add vanilla then fold in.

Pile in ten inch circle on parchment on a cookie sheet. Smooth out with a spatulas. The middle will naturally fall as it cools so just make a flat top.

Put in the oven, as soon as it goes in adjust the temp to 300. Bake for 60 minutes. Try not to open and peek. Remove from the oven and cool in a warm place to avoid cracks.

Once cooked slather on toppings of your choice and then whipping cream and then topping (this time strawberry but I also enjoy toasted almonds, shaved chocolate or fruit).

Enjoy.

Jess