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Pavlova
Preparation info
- Serves
Four to Five
- Difficulty
Easy
Appears in
By Prue Leith
Published 1978
Pavlova is the famous Australian meringue cake, not to be confused with the French vacherin which is a crisp-all-through meringue. Pavlova must be almost marshmallow-like in the centre, rich and squashy.
Ingredients
Method
Set the oven to cool (140°C, 275°F, Gas Mark 1). Wrap a sheet of foil over a baking tray, oil it lightly and dust with castor sugar.
Whisk the egg whites until stiff and dry, then add half the castor sugar. Whisk again until the mixture is thick, shiny and very smooth. It should hold its shape rigidly when you stop whisking. Whisk in the cornflour, vinegar, vanilla essence and remaining