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Linnie’s Pavlova

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Linnie’s Pavlova

This recipe is a mixture of my great aunt Linnie's original recipe which has been lost to the ages and https://www.wandercooks.com/easy-australian-pavlova-recipe/, which is pretty close.
Servings 8 people

Ingredients

Pavlova meringue

  • 6 egg whites (room temperature)
  • 1 & ½ cups caster sugar (or fine sugar, just not icing sugar)
  • 1 tsp cornflour (heaped)
  • 1 tsp white vinegar
  • 1 ½ tsp vanilla essence

Whipped cream

  • 400 g thickened cream
  • 75 g caster sugar
  • 1 tsp vanilla essence

Toppings (all optional, mix and match)

  • 100 ml passionfruit pulp including pips around 3-5 passionfruits, or just use a tin
  • 1 kiwi fruit sliced
  • 1-2 punnets strawberries halfed
  • 1 punnet blueberries
  • 1 punnet raspberries

Instructions

  • Pop your egg whites into the mixing bowl and attach the whisk to the stand mixer (or use a hand mixer). Start by whipping them on Speed 2 then move through to Speed 4 after a couple of minutes.
  • When the egg whites turn into bubbly soft peaks, up the speed to 6 and add the caster sugar and cornflour, then increase to Speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
  • Now bring the speed down to 4 and pour in the vinegar and vanilla essence. You might need to scrape down the meringue from the sides of the bowl every now and again with a spatula to make sure it mixes through. Let it mix for 1 minute then switch off your mixer
  • Scoop out the glossy meringue mixture onto a lined baking tray and form a flat circle shape. Smooth it out or get creative with decorative patterns, twists or twirls. Pop in the oven and bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven with the door slightly open.
  • While the pavlova is cooling, pour your cream into your cleaned mixing bowl and pop in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer (or grab your hand mixer) and whip the cream on Speed 6 – 8. Add in the sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
  • Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.

Tips & Tricks

  • lways use room-temperature eggs – cold eggs can cause your meringue mixture to be too runny.
  • Don’t be tempted to add the sugar into the egg whites too quickly. If added too soon, this can make the meringue runny. 
  • Give the egg whites and sugar plenty of time to combine fully. If you don’t, it can lead to a gritty texture and may cause the pavlova to crack or collapse.
  • Cooking the pavlova on the lowest rack in the oven can help to stop it cracking.