I know there are squillions of Pavlova recipes out there, but this is the one I use all the time and it works – every time.
Pav is incredibly easy for those who haven’t tried to make it before. Honestly 10 minutes of preparation and mixing, an hour in the oven and its done. Serve it with lashings of whipped cream and loads of fresh fruit and it is an easy and inexpensive desert that everyone will love.
3 egg whites
3/4 cup castor sugar
1/4 cup granulated sugar
1 tablespoon cornflour
1 teaspoon lemon juice
Beat egg whites and salt until soft peaks form.
Add castor sugar gradually, beating well after each addition. Make sure sugar is completely dissoved -rub a little between your fingers, if it feels gritty then the sugar isn’t dissolved. Keep beating until the mix feels smooth.
Mix together grantulated sugar and cornflour, lightly fold into meringue with lemon juice.
Spread on prepared tray. I lightly dust my tray with cornflour then place a plate upside down on it to mark the edge of the pav. Remove the plate and spread out the mix to this line.
Bake slow oven (150 degrees Celsius or 300 fahrenheit) about 1 hour or until shell is dry to touch. Cool in oven. I actually move mine to a cake cooler – generally because I want to eat it sooner rather than later….lol.