A classic kiwi staple for Christmas, try this delicious Pavlova recipe pulled from Kai: Food stories and recipes from my family table.
Ingredients
- 6 egg whites
- 1/2 tsp cream of tartar
- 11/2 cups caster sugar
- 2 tsp cornflour
- 1 tsp vinegar
- 1 tsp pure vanilla extract
Makes 1 large, luscious pavlova
Method
Set oven rack below the centre of the oven, and preheat oven to 140˚C. Grease a large baking tray and lay a piece of baking paper on top.
Using an electric beater or stand mixer with the whisk attachment, beat the egg whites and cream of tartar in a large metal bowl until stiff.
Beat in the caster sugar, adding 1 tablespoon at a time every 20 seconds, and continue whisking until it’s well incorporated and the sugar has dissolved (rub a little of the mixture between the tips of your fingers: if it no longer feels gritty, it’s done).
Add the remaining ingredients while beating slowly. Beat for another 30 seconds.
Spoon the pavlova mixture into the centre of the baking tray and, using a palette knife or spatula, shape the pavlova into an even circular shape. Make some upward sweeps all along the sides of the pavlova to help give it structure as it cooks, but be careful not to play with the mixture too much or it’ll lose some of its oomph. I tend to pile my pavlova mixture up high and flatten it at the top, rather than have it spread out too much. The pavlova will spread out quite a bit as it cooks anyway.
Place the pavlova in the oven and immediately turn the oven down to 100˚C.
Bake the pavlova for 2 hours (resist the urge to ever open the oven door), then turn oven off and leave it to cool without opening the door for at least 2 more hours. The pavlova will likely crack in places as it sinks — that is completely normal.
Cream and fruit covers a multitude of imperfections! Once it has completely cooled and just before you’re ready to serve, decorate the pavlova with fresh whipped cream and seasonal fruit.
Note: You can keep your pavlova for 2 days in an airtight container before adding the cream.
Kai: Food stories and recipes from my family table by Christall Lowe,
Photography by Christall Lowe, published by Bateman Books, RRP $59.99. Available now.
