The last time I tried making pavlova, I failed because I did not use an electrical whisk! Thankfully, I managed to churn out an eton mess instead. Oh yeah, my manual hand whisking skills is very lousy! but honestly, to make a pavlova, you have got to use an electrical whisk for best results.

A good pavlova has got to have a crispy shell and a moist marshmallow-ish kinda centre!

20121126-184932.jpgBefore going into the oven



This time, I am proud to report that my pavlova was a success! The texture and sweetness was perfect! The fruit combination was tropically inspired to give it a little sourness so that the whole thing does not taste too sweet (because pavlova is simply just egg white and sugar).

I love Donna Hay’s recipes, they are fool-proof and not complicated at all. So far I have not been disappointed by her recipes!

Donna Hay’s Pavlova
Adapted from here.

  • 150ml eggwhite (approximately 4 eggs)
  •  1 cup (220g) caster (superfine) sugar
  •  2 tablespoons cornflour (cornstarch), sifted
  •  2 teaspoons white vinegar
  •  1 cup (250ml) single (pouring) cream
  •  ½ cup passionfruit pulp (approximately 4 passionfruit)
  •  2 mangoes, cut to cubes
  • 3 kiwis, cut to cubes
  • 1/2 cup pistachios, chopped to tiny bits.

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with fruits and nuts and serve immediately. Serves 8–10.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

  * The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

  * Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.