my favorite pavlova recipe

This is a family favourite dessert – especially with Dad so I make it quite often. I’ve tried a lot of recipes and by far this has been the best. I find that for best results, you need to make sure that the mixing bowl is free from grease and that you don’t stop the mixer at any time during the entire process. Make sure all your ingredients are close at hand before you start.

Another key thing i've found with pavs is that they are extremely fussy and the cooling down process is a must. This is not one of those last minute desserts that you can quickly whip - making the actual pav is quite quick but the longer you can cool it down the better. For best result, let it cool in the oven (oven door closed). I am not sure if this is because of the humidity and heat in Fiji and in particular Suva.

Pavlova

4 egg whites

3 tablespoons cold water

1 cup caster sugar

1 teaspoon vinegar

1 teaspoon vanilla extract

3 teaspoons cornflour

1. Preheat oven to 150°C.
2. Line an oven tray with baking paper. 
3. Using an electric mixer, beat egg whites until stiff.
4. Add water. 
5. Add sugar very gradually while still beating (i use a tablespoon and add the sugar one spoonful at a time into the mixture).
6. Slow beater and add vinegar, vanilla and cornflour.
7. Spread the pavlova to within 2cm of the edge of the tray, keeping the shape as round and even as possible. Smooth top surface over.
8. Bake pavlova for 45 minutes (depending on your oven), then leave to cool in the oven.
9. Carefully lift the pavlova onto a serving plate. Decorate with whipped cream and fresh fruit.