“Traditionally the inside of the meringue is soft and marshmallow-like and the outside is crisp,” said Mary Berry.
“Don’t worry if the pavlova cracks on the top – this is all part of its charm.”
Pavlova is a meringue-based dessert that originated in either Australia or New Zealand in the early 20th century.
Legend has it that the dessert wad named in honour of Russian ballerina Anna Pavlova, who was touring the countries in 1926.
Taking the form of a cake-like circle, a pavlova has a delicious crust and soft, light filling.
Recipe
Ingredients:
- Four large egg whites
- 225g (8oz) caster sugar
- Two level tsp cornflour
- Two tsp white wine vinegar
For the filling:
- 300ml whipping or pouring double cream, whipped
- About 350g (12oz) strawberries, halved or sliced
Essential equipment
- Baking sheet
- Whisk
- Mixing bowl
Method
1. Preheat the oven to 160°C/Fan 140°C/gas three. Lay a sheet of non-stick baking parchment on a baking sheet and mark a 23cm (9in) circle on it.
2. Put the egg whites into a large bowl and whisk until stiff and cloud-like.
3. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added.
4. Blend the cornflour and vinegar, and whisk into the meringue mixture.
5. Spread the meringue out to cover the circle on the non-stick baking parchment, building up the sides so they are higher than the middle.
6. Place in the oven but immediately reduce the temperature to 150°C/300°F/gas 2.
7. Bake for about one hour until firm to the touch and a pale beige colour. Turn the oven off and allow the pavlova to become quite cold while still in the oven.
8. If you keep the oven door closed you will encourage a more marshmallowy meringue.
9. Remove the cold pavlova from the baking sheet and parchment and slide onto a serving plate.
10. Top with the whipped cream and strawberries, then chill in the fridge for one hour before serving.
Now the only thing left to do is to tuck into your homemade dessert and enjoy.
You can find this recipe and many more in Mary Berry’s My Kitchen Table: 100 Cakes and Bakes.
