Vanilla pavlova with mixed fruits

Prep: 15 mins

Cook: 90 mins

Pavolva is one of those easy recipes that everyone thinks is very complex. Pavlova scares a lot of people but follow these fail-safe steps for a sure thing.

6 large eggs

275g caster sugar

Half tsp vanilla extract

1 tsp corn flour

Half tsp white vinegar

480ml cream

200g mixed fruits

Chocolate curls and icing sugar to decorate

Preheat the oven to 150°C / 300°F / Gs Mark 2. Grease a flat 36cm x 26cm / 14in x 10in baking tray lightly and cover with baking parchment.

Place the egg whites in a clean, dry mixing bowl with no trace of oil or grease.

Mix with an electric mixer on setting two for 2-3 minutes until the egg whites become firm and hold their shape.

Add the sugar one dessertspoon at a time until the egg whites become glossy and velvety. The test is to turn the bowl upside down - when the mix is ready it is so stiff that it doesn't move.

Add the vanilla extract, corn flour and vinegar and gently mix for 30 seconds on setting one.

Using a spatula, spoon the mixture onto the baking tray forming a rectangular shape.

Place in the preheated oven for about 70-80 minutes. Keep the over door closed.

As it bakes the colour will change from gleaming white to pale beige. Turn off the oven but leave the pavlova in the oven to cool.

When ready to dress it, gently slip it off the baking parchment onto a presentation dish.

To dress with a casula look, whip the cream loosely and pile onto the pavlova, spreading it to the edge. Pile the fruit in the centre.

If you like, you can sprinkle chocolate curls, all over the pavlova and dust with sieved icing sugar to finish.

Preparation Time
15 minutes

Cooking Time
90 minutes

Main ingredients
Chocolate, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Entertaining, Cake Stall, Classics

Special Info
Gluten free