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EASY Pavlova Recipe!👨🍳🍓
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The BEST Easter Pavlova EVER! 😤🔥 Save the Full Recipe & Try it yourself! 🧑🍳
📍Nigella's 'Prodigious Pavlova' Recipe:
✏️Ingredients:
- 8 egg whites
- 500g caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- 1/2 tsp vanilla extract
📝For the topping:
- 650ml double cream
- Handful fresh blue berries
- Handful fresh raspberries
- 25g icing sugar
- handful fresh Mango pieces chopped
🧑🍳Method:
1. Preheat the oven to 180°C. Line a baking tray with baking parchment and draw a rough 25cm diameter circle on it. You can pencil around a cake tin that size.
2. Whisk the egg whites until satiny peaks form, then whisk in the sugar, a tablespoonful at a time, until the meringue is stiff and shiny.
3. Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
4. Put in the oven and immediately reduce the heat to 120°C. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out.
5. When you are ready to assemble the pavlova, transfer the cooled meringue onto a large plate or a stand you can serve it on, and peel off the baking parchment.
6. Whip the cream until thickened but still soft, then pile onto the meringue along with the prepared fruit.
📍Nigella's 'Prodigious Pavlova' Recipe:
✏️Ingredients:
- 8 egg whites
- 500g caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- 1/2 tsp vanilla extract
📝For the topping:
- 650ml double cream
- Handful fresh blue berries
- Handful fresh raspberries
- 25g icing sugar
- handful fresh Mango pieces chopped
🧑🍳Method:
1. Preheat the oven to 180°C. Line a baking tray with baking parchment and draw a rough 25cm diameter circle on it. You can pencil around a cake tin that size.
2. Whisk the egg whites until satiny peaks form, then whisk in the sugar, a tablespoonful at a time, until the meringue is stiff and shiny.
3. Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
4. Put in the oven and immediately reduce the heat to 120°C. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out.
5. When you are ready to assemble the pavlova, transfer the cooled meringue onto a large plate or a stand you can serve it on, and peel off the baking parchment.
6. Whip the cream until thickened but still soft, then pile onto the meringue along with the prepared fruit.
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