What is it about a Pavlova that everyone loves?
Dressed with whipped cream and fruit, the Tiered Pavlova is one dessert that can make a grand entrance at the end of any meal.
I've been asked for this recipe many times and thought I'd share it with you. I've been making this Pavlova for so long, I don't even have it written down.
There are two essential elements to making a good Pavlova. Firstly, the eggs must be room temperature and secondly, do not open the oven and remove the Pavlova until the oven is totally cold. For this reason, I usually make my pavlova bases at night and put them into containers in the morning.
Jules Pavlova
8 Egg Whites, 2 Cups Caster Sugar, 6 Teaspoons Cornflour, 2 Teaspoons White Vinegar, 1 Teaspoon Vanilla Essence. Heat oven to 160 Celsius, reduce to 130 Celsius just before you put your Pavlova in the oven.
Beat egg whites until they are firm and forming peaks. Slowly add the sugar, 1/4 cup at a time and keep beating. (I use a hand-held mixer). Your mixture should thicken and become white and glossy. Sift in the cornflour, add the vinegar and vanilla essence.
Spoon your mixture onto trays with baking paper. For a 3 tiered Pavlova I use round pizza trays, and rectangular trays when making individual pavlovas.
Cook for 1 1/2 hours (one and a half hours) then turn your oven off and don't open the oven door (even though you might be tempted).
Pavlova bases before they're assembled
Whip 600ml of cream and sprinkle in a dessert spoon of icing sugar. Go to town with the cream, bananas, strawberries and blue berries. I sometime add sliced peaches. Drizzle each layer with passionfruit and dust with icing sugar.
Present your dessert on a large board or platter and let everyone help themselves.
Enjoy your creative journey, in the kitchen, Jules
It's just fruit!
Use your mixture to make individual cases and let your guests create their own Pavlova