Perfect Pavlova

My close friends and family will tell you I'm not a great cook!!  I once burnt a pizza so bad when I took it out of the oven it resembled some kind of African bowl.  I even managed to set a caravan kitchen on fire whilst cooking bacon.  It's safe to say the kitchen is not my domain!   Ok I know the basics that have got me through life.  I know how to throw a few meals together but although I love to eat, I dont love to cook!!

Or so I thought............

I don't know if the abundence of cookery programmes on T.V have had some kind of subliminal effect on me or if this is all part and parcel of becoming a 'grown up' but just lately I seem to be rather keen on baking!

Recently I was given a Lamona recipe book and decided to try out the Pavlova.  I'll be honest, the main reason I chose this recipe was because I already had most of the ingredients and there was only 20 minutes preparation time.  Yes, I am a lazy cook and most probably the reason for many chargrilled meals of the past! Anyway I followed the recipe and didn't allow myself any distractions, which basically meant I turned my phone off. And you know what?  It turned out bloody lovely!  In fact I've made it quite a few times now and even get asked to make one for family get togethers!! 

So I thought I'd share this recipe with you, because if I can make Pavlova then anyone can!! Yeah it's not a fancy Nigella recipe or anything but we're taking baby steps here.  Hope you enjoy.

 

Method

• Pre-heat the oven to 150°C/gas mark 2.
• Line a baking sheet with non-stick baking parchment (This apparently works better than greaseproof paper although I haven't got a clue what the difference is).
• Place the egg whites in a large clean bowl, then whisk them with an electric whisk until they form stiff peaks - you should be able to turn the bowl upside down without them moving. (Note - Do not ever taste the egg whites, vile is not the word!!).
•   
•  Add the cornflour to the sugar, then add this to the egg whites - a teaspoon at a time, whisking after each addition - until it's all mixed in.
• Add the vinegar and vanilla essence to the mixture, and fold in lightly with a tablespoon.
• Spoon just over half of the meringue mixture onto the baking sheet, and spread it into a circle, about 18cm in diameter, to make the base.
• To form the sides of the pavlova, add the remaining mixture, a tablespoon at a time, around the edge of the circle. Use a fork to shape the sides, so it resembles a nest.

 

• Bake the pavlova for 1 hour. Remove it from the oven when it looks set, then leave it to cool completely.
• When it's cold, lift it carefully from the baking sheet. Peel off the baking parchment and place the pavlova on a serving plate.
• When you're ready to serve, whip the cream and spread it in the centre of the pavlova, arranging the fruit on top.

 Ta Daaaa.  We have Pavlova!!

Enjoy!