For best results, always weigh ingredients where a weight is provided
Equipment
2 Large baking sheets or round baking trays
Stand mixer or handheld elecric mixer
Piping bag and open star tip, optional
Instructions
Preheat oven to 120C (100C fan forced) / 245F.
Trace around the edge of a 9 inch cake tin with pencil or non-toxic marker onto a sheet of baking paper, then use a small bowl roughly 10cm / 4inches to draw a circle in the center. Repeat with a second sheet of paper. Place both sheets marked side down on two large baking sheets or pizza trays.
In the bowl of a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium until soft peaks form. About 5 minutes.
Turn the mixer down to low and begin adding the sugar, one tablespoon at a time, counting to 20 between each addition. Once all the sugar is added, increase the speed to medium-high (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
Sift over the corn flour and add the vinegar and vanilla. Whisk for 20 seconds to incorporate it in.
Take the first baking tray and dot little bits of meringue under the corners of the baking paper then press it down onto the tray. Repeat with the second tray.
You can pipe the meringue onto the sheet or use a large spoon to create dollops.
If you want to pipe rosettes, add half of the meringue to a large piping bag fitted with and open star tip. Pipe random rosettes between the larger and smaller template circles. Fill in any gaps with smaller rosettes or little stars. Repeat with the second sheet.
To make dollops, just use a large dessert spoon to spoon mounds of meringue onto the paper template - half the meringue onto each one. Use a spoon or offset spatula to coax them into more circlular shapes if you need and to create a little concave centre.
Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours (notes).
Use a handheld electric beater or balloon whisk to whip the cream to soft peaks. Chill until required.
Top the first layer of the cooled meringue wreath with half of the whipped cream and spread it out evenly. Add the second wreath to the top, then top that with the remaining cream and fresh fruit.
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Notes
If you want to use an electric mixer, you may need to split this up into two bowls - make half, then make the other half. An electric mixer may not be large enough to whip 6 egg whites.
All ovens vary – if you notice it turning golden, the oven may be too hot, turn it down.
Don’t use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
You can make one larger wreath instead of the two stacked ones. Start with a template that’s 10-11 inches instead of 9 inches wide. If piping, just keep layering up the rosettes. If using the dollop method, just make larger dollops.
For topping ideas, use whatever fruit is in season. Strawberries, kiwi fruit, passion fruit, mango, raspberries are all classic but you could also use blueberries, blackberries, lemon or lime zest, slices citrus fruits.
You can bake your pavlova in the evening and leave it in the turned off oven overnight to cool.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Calories: 225kcal
Author: Marie Roffey
Course: Dessert
Cuisine: Australian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.