I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago. I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.
Aunty Elaine’s Pavlova
Aunty Elaine’s Pavlova served on Nana’s pavlova plate.
Aunty Elaine’s Pavlova Recipe
Aunty Elaine’s Pavlova
Aunty Elaine's Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
Cooling
4 hrs
Such simple ingredients, and always such a treat.
Category:
Dessert
Style:
Australian
Keyword:
Family Recipes, Gluten Free, Gluten Free Dessert, Meringue, Pavlova
Quantity: 8 serves
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tbsp boiling water
- 2 tsp vanilla essence
- 1 tsp white vinegar
- 1 tsp corn flour (see note below)
Instructions
-
Preheat oven to 120˚C.
-
Line a baking tray with baking paper.
-
Beat egg whites until soft peaks form.
-
Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
-
Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
-
Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.
-
Bake for 1 hour 30 minutes. (see note below)
-
Turn the oven off and allow the pavlova to cool completely in the oven.
-
To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.
Notes
All ovens are not the same! I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.
If making gluten free, you will need to ensure that the cornflour that you use is gluten free.
