I sliced a portion of the cake to check the consistency. Yea, I was worried it wasn’t marshmallow-y in the inside. But it was! Hooray!

This is my first attempt at making pavlova. I was pleasantly surprised to discover how easy it is to make. Maybe next time I’ll try to make meringue cookies.

Recipe from Klutzy Cook. Changes made in red.

Ingredients

6 egg whites Used 10 Jumbo egg whites
1 ½ cups caster sugar
1 tablespoon cornflour
½ teaspoon white vinegar
300ml thickened cream
1 tablespoon icing sugar mixture Didn’t use
1 teaspoon vanilla extract Didn’t use
Fresh fruit to serve

Method

Preheat oven to 120C (250F) (100C/210F fan forced).

Mark a circle (around 22cm) on a large piece of baking paper as an outline. Line a baking tray with the marked baking paper.

Place the egg whites into a mixing bowl and beat with an electric mixer until stiff peaks form. Add the caster sugar 2 tablespoons at a time while continuing to beat the egg mixture. Allow time between each addition for the sugar to dissolve.

Once the sugar has dissolved (test the mixture by rubbing some between your fingers – if you can feel some sugar granules, continue beating the mixture), add the cornflour and vinegar. Beat for 1 minute.

Spoon the meringue mixture onto the baking tray and using a flat knife or spatula, shape it into the circle and smooth.

Bake in oven for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Turn off oven and allow pavlova to cool in the oven for 2 to 3 hours with door slightly ajar.

To make the whipped cream topping, beat cream, icing sugar and vanilla until soft peaks form. Spread on top of cooled pavlova. Decorate pavlova with fresh fruit and serve.