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.