Perfect Pavlova
I’m not blowing my own trumpet here when I call this a perfect pavlova; rather, my mother-in-law’s. She makes the most amazing pavlova, certainly her signature pudding dish. I will never going to improve on crisp, sweet, baked meringue with a gooey, chewy centre.
This meringue is ideal for making Eton Mess. Simply add sliced strawberries, cream and crushed meringue mixed together. You can add raspberries, too – or instead- and my friend always adds a dash of balsamic vinegar to the cream when making hers.
There are no complicated ingredients at all – just egg whites and caster sugar. Then you can fill the baked meringue with whatever you like. Fresh fruit and cream is easy, and works a treat.
Thus, this is the family recipe – you as well as I will be thanking Mrs M once you’ve tried it. You need to make this the night before, so it can dry out in the oven overnight. You’re messing with the mother-in-law if you disobey, mind…
Makes 1 large meringue base, serves about 12
Perfect Pavlova ingredients
- Egg whites, 6
- Caster sugar, 340g
Equipment
How to make pavlova
- Whisk the egg whites until stiff peaks form.
- Add the sugar, whisking all the time.
- Spoon the mixture onto a baking sheet lined with baking paper.
- Bake at 140 degrees fan for 90 minutes.
- Then turn off the oven. Do not open the door until the morning! Leave the meringue inside the oven to dry out overnight.
Serve filled with fruit of your choice and cream, or as part of an Eton Mess.
Related recipes:
- Eton mess trifle
- Peach Melba Tart
- Poppy seed & orange cake
- Key Lime Pie
- Apricot Frangipane Tart
- Elderflower & lemon drizzle cake
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