** a more successful attempt using Donnay Hay’s recipe can be found here.
Hubby found it highly amusing that I had googled ‘eggless pavlova’ before attempting this recipe. We were entertaining friends last night and I thought I’d try baking a pavlova. A good tip from a friend was to bake the pavlova in the evening and leave it to cool and set in the oven overnight (which I didn’t get to do as I only did my food shopping on the day that I was baking). I also forgot to add in 2 key ingredients which I’m sure contributed to a less than perfect pav. There’s always a next time.
- 4 egg whites
- 1 cup castor sugar
- 1 tsp cornflour
- 1 tsp lemon juice/white vinegar
- 1 tsp vanilla extract
- double cream, whipped with icing sugar
- Draw a circle on baking paper using a 22cm baking tin. Place the paper on a flat baking tray
- Pre-heat the oven to 140 degrees celsius, then turn down to 120 degrees when baking
- In a bowl, beat the egg whites using an electric mixer at medium speed
- Once the egg white mix turns stiff, pour in 25g of sugar and beat using the mixer
- Add in 25g of sugar at a time and continue beating until the mix is stiff. If you flipped the bowl over, the mix should remain in the bowl!
- Check that the sugar has fully dissolved by testing the mix with your finger. If it is grainy, then it hasn’t fully dissolved, so continue beating
- Fold in the vanilla extract, cornflour and lemon juice/vinegar
- Spread the mix onto the baking paper (from step 1) ensuring it stays within the circle
- Work the mix so that the pavlova is hollow in the middle
- Transfer the baking paper and tray in the oven for 1 hour 20 mins (at a lower temperature of 120 degrees)
- Switch off the oven and leave to cool
- Remove the pavlova from the baking paper, and place on a dish
- Top it up with whipped cream and strawberries just before serving