Now with nearly 400 recipes, here is my first ever post, this is how What's Cooking Ella started.
One year I asked my husband what cake he would like for his birthday, he requested a Pavlova. I'd never made one before as I wasn't really a fan of the cake. So I went searching for a recipe and came across this Julie Goodwin version, so I gave it a go.
It was brilliant. The ratio of meringue to cream was perfect, other Pavlovas always for me had too much meringue, not enough cream on top. It is very simple to make, and as it is in a rectangular shape if the meringue isn't perfect no one will ever know, as the cream covers any cracks.
This Pavlova is delicious and a gorgeous way to finish a dinner party.
Makes one large rectangular pavlova
Preparation time: 20 minutes
Cooking Time: 1 hour 10 minutes
6 egg whites
1/4 teaspoon salt
1 2/3 cups (370g) caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla extract
600ml thick cream, whipped
Fresh seasonal fruit
(mangoes, strawberries, passionfruit, kiwi fruit, raspberries, bananas.......)
Preheat oven to 170C. Grease and line with baking paper a 38 x 25cm baking tray.
In a large bowl of an electric mixer place the egg whites and salt. Beat on medium-high speed until you have soft peaks. Slowly start adding the caster sugar-a tablespoon at a time, until it has all been added. Scrape the sides of the bowl now, then continue beating until your egg mixture has stiff glossy peaks.Add the cornflour, vinegar and vanilla. Carefully fold the mixture until all is combined. Spread the meringue onto your baking tray, leaving a 1-2cm border from the edge of the tray.
Just before serving, whip the cream, until light and fluffy, spread it over the meringue. Top with fruit of your choice. Serve immediately.
Pin it: www.pinterest.com/pin/399413060677167481/