Have you ever tried homemade pavlova? Oh em gee, you are in for a summertime treat my friend. I made this particular pavlova for my birthday BBQ and it went down a storm. I mean, I barely got a look in on it. So make it, soon! You can swap the fruits for any variety or combination you prefer. Crunchy meringue on the outside, soft marshmallow on the inside – what more could you want?
The pavlova takes its name from the ballet dancer Anna Pavlova; it was created in her honour by the people of New Zealend when she was on a tour there. Oh to have a dessert named after you…
- 450g caster sugar
- 8 free-range egg whites
- 3 tsp white wine vinegar
- 4 tsp corn flour
- 1 tsp vanilla bean paste
- 650ml double cream
- 25g icing sugar
- 200g raspberries, macerated (smushed)
- 200g strawberries, macerated (smushed)
- Prepare a large flat baking tin, and cover with parchment paper. Preheat your oven to 180C/350F/gas 4.
- In a large, very clean bowl, whisk your egg whites with a hand or stand mixer until they reach the soft peak stage - foamy and starting to hold their shape.
- At this point, start to add the sugar slowly, beating all the time. The egg whites should become shiny, and will soon reach the stiff peak phase - you will know when this happens as the mixture will hold its shape if you remove the whisk.
- Scoop the mixture onto the middle of the parchment paper, and use a palette knife or wooden spoon to form it into a round with steep sides and a flat top. Pop into the oven, and immediately reduce the temperature to 120C/250F/half a gas mark. Cook for an hour, then remove from the oven and allow to cool completely before topping.
- To decorate, whip your double cream with 25g icing sugar until its reasonably thick (soft peaks) - this will take a few minutes with a hand/stand mixer.
- Once your pavlova is cooled, turn it upside down onto a serving platter (we didn't have one large enough so it was served on a large round baking tray!) and carefully peel off the parchment paper. Spread the cream and berries on top, and serve.
- If you don't want to have a whole lot of yolks on your hands, use Two Chicks egg whites, which contain 15 liquid egg whites in a carton - they're stocked in Sainsbury's and Waitrose.
- Vanilla bean paste is available from most supermarkets and is well worth getting - it gives a lovely vanilla flavour and vanilla bean effect.
I’m linking up this pavlova into Tea Time Treats – the theme is food perfect for BBQs. 
I have my eye on either a capuccino pavlova or a chocolate pavlova next!
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I didn’t know where the name came from before, quite ironic that it’s named after a ballerina 😀
Thanks for sharing with Tea Time Treats Kerry, it’s perfect!
Janie x
Janie recently posted…Salt and Pepper Beef Jerky
I’ve never made pavlova…actually have never even heard of it which I’m embarrassed to admit! But this looks amazing so thank you for introducing me to something new!
Ooh I’m so excited! Make it asap, its amazing!!
I love pavlovas! I’ve never made one before so maybe I should borrow this recipe and give it a try sometime!
Ooh yes do! Its so easy – just a few minutes of mixing (which you’re barely involved in if you have a stand mixer) then an hour in the oven, and bam! Amazingness 🙂
This does look delish!
And I LOVE the sound of a chocolate pavlova 🙂
Thanks my dear! Me too, can’t wait to make one! How are you doing?
Yum! This looks positively delicious. Great summer treat.
Thanks Jorie! It got rave reviews, I barely got any!
You had a cake named after you, xxx
Excellent point! I’m famousss!