Light, crisp and very fluffy
Light and rich, crisp and soft. This dessert is a thing of beauty, and being able to make it well is a string on anyone’s bow. And despite the many recipes out there, it really isn’t complicated. As long as you pay attention to the whisking of the egg whites and bake it at the right temperature, it’s hard to go wrong.
I hope my directions help.
A simple recipe for pavlova
Ingredients (for 6 people)
4 egg whites (about 130g of egg white)
200g fine/caster sugar
1 tsp cornflour
1 tsp lemon juice
1 tsp vanilla extract
200ml heavy/whipping cream
Berries of your choice to top (I used forest bilberries in the pictured pavlova)
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Heat your oven to 120°c/250°f.
On the lowest speed setting, whisk your egg whites with an electric whisk. Continue whisking until you get to the “firm peaks” stage. Firm peaks means the meringue can pretty much entirely hold its s…