How to make Perfect Pavlova

By Sugar Salt Magic · 150 min

Ingredients

Instructions

1. Preheat the oven to 120°C (110°C fan-forced, 245°F). Draw a circle the size of an 8-inch cake pan base on a sheet of baking paper with a non-toxic pencil.
2. Using a stand mixer with the whisk attachment (or a handheld beater), whisk the egg whites on low-medium speed until they reach soft peaks, about 5 minutes.
3. Add the caster sugar one tablespoon at a time, counting to 20 between each addition. Once all the sugar is in, raise the speed to medium-high (not the highest setting) and whisk until the egg whites are thick, glossy and hold stiff peaks.
4. Rub a little of the mixture between your finger and thumb. If it feels grainy, keep whisking until it is smooth.
5. Sift the cornflour and cream of tartar over the meringue and whisk for a few seconds, just until incorporated.
6. Dot a little meringue on each corner of the pencilled paper, then flip it pencil-side down onto a large baking sheet so the paper sticks.
7. Spoon the meringue onto the paper and shape it into a circle following the drawn line. Make small sweeps from the bottom to the top all the way round, then level the top.
8. Bake for 1½ hours, then turn off the oven and leave the pavlova inside, undisturbed, for at least 2 hours.
9. Once completely cool and close to serving, whip the cream until it just holds barely stiff peaks. Move the pavlova gently onto a serving plate, spread the cream over the top, then arrange the fresh fruit on it.

Summarized from Sugar Salt Magic's video. Watch it for the details.