Two years ago today I started whatscookingella.com. The first recipe I ever posted was this Pavlova recipe. This is truly a crowd pleasing Pavlova. People who tell me they don't like Pavlova, like this one, why, because it is the perfect ratio of meringue to cream.
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 in this Pavlova for me, is 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.
I have doubled the recipe when needed and made a really big Pavlova, it works perfectly doubled. You can make it smaller but with more height, if you prefer.
The combination of fresh fruit is endless.
This Pavlova is delicious and a gorgeous way to finish a dinner party.
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 in this Pavlova for me, is 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.
I have doubled the recipe when needed and made a really big Pavlova, it works perfectly doubled. You can make it smaller but with more height, if you prefer.
The combination of fresh fruit is endless.
This Pavlova is delicious and a gorgeous way to finish a dinner party.
Recipe
Recipe adapted from Julie Goodwin's Cookbook Our Family Table
Serves 10-12
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.
Serves 10-12
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.
Bake for 30 minutes, then reduce the temperature to 140C and bake a further 40 minutes. Turn off the oven, slightly open the oven door and allow the Pavlova to completely cool in the oven.
Just before serving, whip the cream, until light and fluffy, spread it over the meringue. Top with fruit of your choice. Serve immediately.
Just before serving, whip the cream, until light and fluffy, spread it over the meringue. Top with fruit of your choice. Serve immediately.
Enjoy!
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 Put on any soft fruits you love. |  |
 Turn your pavlova into a flag. Here is a Scottish one I did for my neighbours. |  |
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Pin it: www.pinterest.com.au/pin/399413060695710814/
Pin it: www.pinterest.com.au/pin/399413060695710814/
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