A stunning Aussie classic, perfect for your backyard gathering or any occasion needing an easy but show-stopping dessert! Made better by Maleny Dairies Pure Cream!
** Pictured is a stunning Pavlova supplied to us by The Country Chef Bakery Co. for a celebration of our wonderful farmers. This recipe will make you a pavlova smaller than this. The staff that tried the recipe couldn't wait long enough to take photos! They did confirm that the recipe is a winner though!**
Yield: 12 Slices
6 Egg Whites
1 + 1/4 Cups Castor Sugar
2 tsp Corn Flour
1 tsp White Vinegar
1 tsp Vanilla Extract
2 x 300ml Tubs Maleny Dairies Pure Cream
An assortment of fresh berries and fruit
Preheat your oven to 130C. Line a flat baking tray with baking paper.
Wipe over your bowl and whisks with white vinegar (any residue may cause your pavlova to not whip up properly).
Add your egg whites to the bowl and mix on a medium speed until soft peaks form (around 2-3min).
Add your sugar in 1 Tbsp at a time while whisking continuously. Be sure to allow each addition of sugar to dissolve fully before adding the next one. The whole process should take around 5min.
Once all of your sugar is added, continue mixing for 5-7 minutes. Your mixture should be thick and glossy. Take a small amount between your fingers and check to see your mixture is smooth. If you can still feel sugar granules, keep whisking until you can't.
Add your cornflour, white vinegar and vanilla extract to a small bowl and mix to combine. Add to your pavlova mix and whisk in.
Spoon your mix out onto your lined baking tray. Shape how you like (circular or square) using a spatula. The "rustic" look is good here! Create little jagged edges and divets for your cream and fruit to sit in.
Put your pavlova in the oven for around 50min-1hour. Once time is up, turn you oven off without opening the door and leave it to cool completely (4-6hrs or overnight is best).
When you are ready to serve your pavlova, whip up your cream to soft peaks (Maleny Dairies Pure Cream whips very quickly! We recommend whipping by hand or keeping a very close eye on it as it turns buttery in seconds!).
Transfer your pavlova to your serving plate and spoon over your whipped cream, creating swirls and texture in it for your fruit. Decorate with your fruit, we love fresh summer berries and passionfruit pulp!
Slice, serve and enjoy!
We recommend using a stand mixer or electric hand whisks to make your pavlova. You won't be able to beat the same amount of air into it doing it by hand and you will get a very, very sore arm!
Once cooked and cooled, your pavlova will store for a few days in an airtight container. Don't decorate your pavlova until you're ready to serve it otherwise the cream can melt and hydrate your pavlova shell which will make it chewy.
Make sure you whisk your pavlova for the recommended amount of time! If your pavlova is not whisked enough it won't have the structural integrity to hold the weight of your cream and fruit. It will still taste delicious but might not look as nice as you want.
Collapsed pavlova? Chop it up into rough pieces and serve with your cream and fruit as an Eton Mess instead!
Berries not in season? Top with a yummy berry coulis made with frozen berries! Place 2 cups frozen berries with 1tbsp sugar and a dash of water in a saucepan and heat on a medium heat until sugar is dissolved and berries are soft. You can serve like this or blend it if you would like a smoother coulis. Be sure to cool your coulis before adding it to your pavlova or it will melt the cream.