I am a fan of Mary Berry and tried several times her Pavlova Recipe already. Now, this is another inspired recipe from her. Thank you, Mary!
You want a little more show stopper? When making this Pavlova, I used the Conical Enamel bowl from Emalco Enamelware Love collection. (https://emalcoshop.com/collections/love) From baking then to serving. This a good and romantic way to impress your special someone! No need to wait for Valentine’s Day. 🙂
2 large egg whites, room temperature
115 grams caster or fine sugar
1 level teaspoon cornflour/cornstarch
1 teaspoon white wine vinegar
For the filling:
120 ml whipping cream
Approximately 50 grams of powdered sugar, or according to your taste
Few pieces of strawberries, halved or sliced. Half of kiwi, peeled. Red currant
Preheat the oven to 140°Celsius/Fan. Using the Emalco Conical Enamel bowl, 14cm (5.5 inches), lightly brush the bottom and sides with vegetable oil and line with parchment paper. This is to avoid the pavlova from sticking.
In a medium bowl, whisk the egg whites until cloud-like. Add the sugar a teaspoonful at a time, whisking well after each addition. Blend the cornflour and vinegar together and whisk into the meringue mixture. Spread the meringue out to cover bottom and sides of your bowl and building up the sides so they are higher than the middle.
Place in the oven but immediately reduce the temperature to 130°Celsius/Fan. Bake for 1 hour. Turn off the oven and leave the Pavlova to cool for 3 hours – DO NOT OPEN THE OVEN.
Whipped the cream and add the powdered sugar. You can adjust the sweetness depending on your preference.
Remove the cold Pavlova and assemble. Serve immediately. Enjoy! 🙂
You can check and order this beautiful bowl through this link: https://emalcoshop.com/collections/love/products/conical-enamel-bowl-love
Important Notes & Tips
- Egg whites will whip up better at room temperature. I normally take out the eggs from the fridge and leave it overnight in the counter.
- Make sure also that your bowl and whisk are clean and not greasy. To make sure that there are no traces of grease left, you can put a little vinegar or lemon juice and wipe it all over using a clean paper towel.
- Very important also to use fresh eggs.
- Avoid using plastic bowl in beating the egg whites as it retains moisture.
- Be extra careful when separating the egg whites from the yolks – the tiniest bit of egg yolk in the white can stop the white from aerating.
- Don’t overbeat the egg whites – Overbeating breaks down the structure and the meringue may collapse during baking. Add the sugar slowly as well.
- It is a must to preheat your oven and always bake your pavlova immediately.
- Feel free to use other fruits that you like or any other fruits that are in season. For my recipe above, I used strawberry, redcurrant, kiwi ad pears.
- The meringue layer can be made a day ahead in advance kept tightly wrapped in clingwrap or in an airtight container. Or just simply leave it in the oven. Take it out once ready to assemble.
- If you wish to make a larger pavlova, you can double the recipe mentioned above. This can make into a 9 inch Pavlova. Spread the meringue in a parchment paper (on top of a baking sheet) and building up the sides so they are higher than the middle – leave a cavity in the middle to hold the whipped cream later.
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