Ever wondered why pavlova looks so airy yet holds up under juicy fruit? It’s a simple meringue shell that gets a crunchy crust and soft centre. You don’t need fancy equipment – just a bowl, oven, and a few pantry staples. In this guide we’ll break down the basics, share a reliable recipe, and give you topping ideas that keep the dessert fresh and tasty.
Start with room‑temperature egg whites – they whip up best when they’re not cold. Use a clean, dry bowl; any trace of grease will stop the whites from forming stiff peaks. Add a pinch of salt and gradually pour in caster sugar while beating. The sugar should dissolve completely – rub a little of the mixture between your fingers; if it feels grainy, keep beating.
Once you have glossy, stiff peaks, fold in a spoonful of cornflour and a dash of white vinegar. These two ingredients keep the centre soft and prevent cracking. Spoon the meringue onto a parchment‑lined tray, shaping it into a shallow circle with a small well in the centre. The well is where the fruit will sit later.
Preheat the oven to 120 °C (250 °F). Bake the meringue for about 90 minutes – low and slow is the key. When it’s done, the outside should be dry to the touch but the inside still a bit marshy. Turn the oven off, crack the door, and let the pavlova cool completely inside. This gradual cooling stops the shell from collapsing.
The classic topping is whipped cream and fresh berries, but you can mix it up. Try adding sliced kiwi, passion fruit pulp, or even a drizzle of passion‑fruit coulis for a tangy kick. If you like a bit of crunch, sprinkle toasted coconut flakes or crushed toasted nuts over the top.
For a winter twist, swap the berries for poached pears and a sprinkle of cinnamon. A dollop of mascarpone mixed with a touch of honey works well with autumn apples. The key is to keep the fruit fresh and not too wet – too much juice can soften the meringue faster than you’d like.
When you’re ready to serve, spread a thin layer of whipped cream in the centre well, then pile on your chosen fruit. Serve the pavlova immediately so the contrast between the crisp shell and soft centre stays perfect.
That’s it – a straightforward pavlova that looks impressive but is easy to pull off. Experiment with flavors, keep the basics solid, and you’ll have a crowd‑pleaser any time you need a light, sweet finish.
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