Make one of the most iconic summer desserts – pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It’s perfect for al fresco dining
Prep:30 mins
Serves 10-12
½ lemon, juiced (reserve the other half6 large egg whites350g caster sugar2 tsp cornflour1 tsp vanilla extract
STEP 1Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.STEP 2Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it’s a thick, glossy meringue. Rub some between your fingers – if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds. STEP 3Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.STEP 4When you’re ready to serve, carefully invert the pavlova and peel away the parchment. Don’t worry if it cracks a little – it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlova
Banana, tahini & salted caramel pavlova
Cherry, almond & vanilla custard pavlova
