Since I hopped on to the baking wagon, I have always wanted to make pavlovas. No really, my dream dessert is a summer berry pavlova with whipped cream, raspberries, strawberries and you know… Anyway having had successfully (that means not setting the kitchen on fire) baked cookies, muffins and puddings in the past, I thought why not aboard the pavlova train.

Well there are a few key reasons that one might not want to board that train. Pavlovas although look extremely simple (yet delicious) actually require a certain precision regarding heat and moisture. Therefore it goes without being said that I learnt this the hard way. So just about the time when I was about to throw in the towel (with heart wrenching sobs of course) a friend of mine (called Shehara) rescued me with some useful tips learnt from her own pavlova experience.

Third time is a charm they say and thus the pavlova survived. It is superbly delicious. Yes! It is as good as the Brits rave about because there is something absolutely scrumptious about a crusty marshmallow like pudding.  Personally, I am not a person to favour the difficult but in this case I can honestly say it is well worth the effort - After you reach pavlova land there is certainly no turning back.

All aboard everyone?

Ingredients

2 egg whites
¾ cup of icing sugar
1 tsp of vanilla
1 tsp of corn flour
½ tsp of white wine vinegar

Directions

Wash and dry thoroughly all the utensils used to make the pavlova.

Preheat the oven to 180 Celsius for ten minutes. Prepare a baking sheet with parchment paper and set aside.

Place the egg whites in a medium size bowl and using an electric mixer start whisking them.

After whisking the egg whites for about five minutes, whilst whisking add the icing two tablespoons at a time to the mixture.

Whisk until the meringue has formed in to soft but firm peaks.

Then add the corn flour, vinegar and vanilla to the meringue and fold gently.

Turn off the oven, reduce the heat to 120 Celsius and switch it on again.

Gently spoon the mixture on to the prepared tray. Smoothen it out with the back of a spoon.

Bake for 30 – 35 minutes.

Turn off the oven and leave the oven door slightly opened whilst the pavlovas cool down with the heated oven (for an hour).

Once the pavlovas have cooled take it out of the oven and (very) carefully remove them from the baking sheet.

Serve with a scoop of ice cream and chocolate sauce.

Disasters, Warnings and Tips

The method used for this recipe is partially based on my friend Shehara’s experience.  My stomach and mind is most grateful to her.

Stay tuned for an awesome chocolate sauce recipe.

I ruined this twice before getting it to an acceptable level (Did a celebratory victory dance to Nicki Minaj’s Anaconda).

Pavlovas crack super easily, be alert of the oven temperature.

According to Laura Vitale without the vinegar, vanilla and corn flour it is only meringue and NOT pavlova.

Love the marshmellowy centre of the pavlova – YUM!!!

I use a very thin and small baking spatula to remove the pavlova from the baking sheet.

Do ensure that every utensil and equipment used to make the pavlova is ABSOLUTELY dry and clean.

This particular pavlova recipe is pretty sweet therefore feel free to slightly reduce the sugar.

It’s comforting to know that Laura Vitale’s pavlovas crack as well.

By Shazzana Hamid