Rhoda’s Easy Pavlova
Source & History
I don’t know where Rhoda found this, but it’s the easiest pavlova recipe ever, and produces a pavlova that is as nice as any of those far more complicated recipes which require you to add the sugar one grain at a time and beat forever.
Notes
- I often don't use castor sugar for this - just regular white sugar.
- You really need an electric mixer to make this.
- Pam once told me that the correct way to bake a pavlova was in a spring-form tin. You put the mixture in the tin, and leave a hollow in the middle. Bake & fill as above.
- You can use strawberries, passionfruit. and/or sliced kiwi fruit as your fresh fruit or use anything else that you can get (raspberries, blueberries, peaches, nectarines, apricots). I would avoid watermelon as the flavour of that often takes over.
- Author
- Aileen Sorohan
Ingredients
- 2 egg whites
- 1/2 tsp vanilla
- 1 tsp corn flour
- 1 tsp white vinegar
- 1 1/2 cups castor sugar
- 4 tbsp boiling water
Instructions
- Place all ingredients in a bowl, beat with electric mixer, until soft peaks form.
- Spread 3 heaped tbsp of mixture in 23cm circle on lined baking tray.
- Pipe remaining mixture around the edge of the circle, leaving a hollow in the centre.
- Bake at 180°C for 10min then reduce the heat to 125°C and bake for 45min. Then turn off the oven and allow the pavlova to cool in the oven.
- When cool, fill the centre with whipped cream and top with fresh fruit (strawberries, passionfruit. and/or sliced kiwi fruit)