Recipe from Farm Fresh Recipes by Heather Cameron (CICO Books, 2013)
Photography by Heather Cameron, Kim Christie and Janis Nicolay. Copyright CICO BOOKS
What happens when you have laying chickens and multiple varieties of fruit bushes in the same place? Pavlova happens. So easy, so impressive, so good. Crunchy on the outside, gooey on the inside … you can’t go wrong!
- 4 egg whites
- 1 cup (200 g) superfine (caster) sugar
- 1 teaspoon vanilla paste or extract
- Whipped cream and fresh fruit, to serve
1. Preheat the oven to 275°F/140°C/Gas 1.
2. Beat the egg whites in a stand mixer or with a hand-held electric whisk until they begin to firm up. Slowly start to add the sugar. You may need to stop and scrape down the sides. Keep beating for about 15 minutes until the egg whites are firm and can stand up on their own and the sugar has completely dissolved. Fold in the vanilla extract.
3. Scoop out the meringue onto a baking tray lined with parchment (greaseproof) paper, piling it about 4 in (10 cm) high in a circular shape.
4. Bake in the preheated oven for one hour. The meringue will have a slight golden tinge to it when it’s done. Remove from the oven and let cool. As it cools, it will collapse and crack a bit—that is normal and to be expected.
5. Add some whipped cream to the top and cover with fresh fruit.
Variation: I sometimes add custard to the top under the whipped cream … give it a try.
Note: If you have a big party with lots of guests, you can make multiple layers of pavlova and stack them on top of each other. You can also fold some cocoa into the meringue for a chocolate version.