It's the Kiwi classic dessert. This wonderful recipe will have you licking every last bit from your bowl!
View the method
- 4 egg whites
- 1 1/4 cups sugar
- 1 teaspoon white vinegar
- 1 teaspoon Hansells Vanilla Paste
- 1 tablespoon cornflour
- 300ml cream
- 1 tablespoon Hansells Vanilla Paste
- Strawberries or seasonal berries
- 125g dark chocolate (Optional)
Back to ingredients
- Preheat the oven to 180°C.
- Beat egg whites and sugar in a clean mixer bowl on maximum speed for 10 minutes or until thick and stiff peaks form.
- Mix vinegar, Hansells Vanilla Paste and cornflour together. Beat into egg white mixture and continue beating for a further 4 minutes or until the meringue is very thick and glossy.
- Mark a 20 centimeter circle on a piece of baking paper. Place baking paper on an oven tray. Spoon Pavlova mixture to within 2 centimeters from the marked circle, smoothing the top.
- Place in the preheated oven then reduce temperature to 100°C. Bake for 1 hour. Turn oven off and leave to cool in oven.
- Pile whipped cream on top of Pavlova, spreading almost to the edge.
- Arrange strawberries and berries on top and drizzle with melted chocolate.
- Whip cream until soft peaks form.
- Fold in Hansells Vanilla Paste.
- Cut strawberries in half, leaving hulls on.
- Melt chocolate in the microwave or over hot water. Leave to cool.
- Have egg whites at room temperature. This gives a better volume when the whites are beaten.When beating egg whites to make a meringue, make sure the bowl is clean and grease free otherwise the egg whites will not beat to a good foam.
- Use a cake tin to mark the 20 centimetre circle on baking paper.
- Cooling the pavlova in the oven helps keep it dry and prevent cracking. Sudden changes in temperature cause the pavlova meringue to crack.
- Don't fret too much if the pavlova does crack. The cream will hide the cracks.