Okay, so 1) this is my mum's special recipe and 2) this means that there is absolutely no way to muck it up!
Quick: you have the in-laws coming in less than 2 hrs, or maybe you're serving for a dinner party and need a fancy dessert, or perhaps it's a special occasion. To be honest, all these problems are pretty good reasons to make a pavlova but personally, if I have the ingredients in the house (and that's only the basic ones), this recipe is good for even the solo pudding enjoyer.
The super glossy but chewy in the middle meringue is complimented by the fresh cream and colourful tropical fruits. When you cut into it, ooooh the crunch....then its soft and chewy. By far my favourite dessert. And even better, this recipe can be adapted for Eton-Mess as well -> just crush up the meringue and mix in the fruit and cream.
I have added mango and passion fruit to the top of mine but any fresh fruit really works. The classic berries pavlova (raspberries/strawberries/blueberries) is always a safe go-to as well.
Can I recommend pavlova enough? If not, here's a few more reasons why:
Plenty of people have no idea what it is. You'll look like a baking badass!
It scales easily, and is economical enough to make for a crowd.
It's endlessly customizable.
It's ridiculously easy to make, and doesn't require much active attention.
Prep time: 30 mins
Cooking time: 1 1/4 hrs at 130℃ fan/160℃
Ingredients
8 oz caster sugar
1/4 tsp salt
4 egg whites
4 tsp cornflour
1/2 tsp vanilla extract
2 tsp malt vinegar
1/2 pint double cream
1/2 mango and 2 passion fruits - or your fruit of choice
Method
Whisk the egg whites and salt with a hand or stand-alone mixer until they form stiff peaks. This should be when you lift the mixer and the egg whites can hold their little mountain shape.
Gently add the sugar, one tbsp at a time, while continuing to mix the egg whites. Keep going until all sugar is added - the mixture should be smooth and glossy.Add the cornflour, vanilla extract and vinegar, beat to fully incorporate.
Preheat oven to 130℃.
Line a baking tray with parchment paper. Lay a large bowl on top and draw with a pencil around the edge, remove bowl. Put a large spoonful of the meringue in the middle of the circle and spread into a thick disk shape. Then place spoonfuls of the mixture around the edge of the disk but still within the drawn circle. Layer these up until you get a wall around the edge, creating a bowl shape.
Cooking for 1 1/4 hrs. Once cooked for that long, place on a rack to cool.
Meanwhile, whip the cream in a bowl. Using a silicone spatula, spoor the cream into the hole in the middle of the meringue. Chop up your fruit of choice if necessary, in my case mango and passion fruit. Place on top of the cream in as close to an artistic way as possible.
Serve that day preferable, or if there are left-overs, store in the fridge.
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