Classic pavlova

Pavlova recipes are passed down generations, and this one from Norma Makepeace is a classic
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Ian MacDonald, head chef at Soar Mill Cove near Salcombe in south Devon, shares Norma’s classic pavlova recipe

www.soarmillcove.co.uk

Serves    10-12

Oven temp    150°c / gas 2

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  • You will need
  • Method
  • Large eggs 6 whites room temperature
  • Salt a pinch
  • Caster sugar 350g, stored with a vanilla pod
  • Pure vanilla essence ¾ tsp
  • Whipped cream 725ml
  • Icing sugar a little to mix with cream
  • Soft fruit 450g (a mixture of strawberries and raspberries works well)
  1. Preheat the oven to 150°c / gas 2.
  2. Whisk the egg whites with a pinch of salt until they form soft peaks.
  3. Add the sugar, 1 tbsp at a time, whisking constantly until it is all incorporated and the meringue is thick and glossy.
  4. With a large metal spoon, spread the meringue on the silicone to form a large circle, 2.5cm deep. Pipe around the edge of the circle making a rope effect. Do this twice, making a ‘wall’ for the pavlova shell.
  5. Put the tray into the oven for an hour, then turn off the heat but let the pavlova remain in the oven until it is cold or, if possible, overnight. Keep the pavlova shell dry.
  6. Whip the cream with a little icing sugar to taste, then pile into the case in layers with the fruit. Finish with a decorative layer of fruit and pipe a few frills if you like. Garnish with a few strawberries with their leaves still on.

You will need

  • Large eggs 6 whites room temperature
  • Salt a pinch
  • Caster sugar 350g, stored with a vanilla pod
  • Pure vanilla essence ¾ tsp
  • Whipped cream 725ml
  • Icing sugar a little to mix with cream
  • Soft fruit 450g (a mixture of strawberries and raspberries works well)

Method

  1. Preheat the oven to 150°c / gas 2.
  2. Whisk the egg whites with a pinch of salt until they form soft peaks.
  3. Add the sugar, 1 tbsp at a time, whisking constantly until it is all incorporated and the meringue is thick and glossy.
  4. With a large metal spoon, spread the meringue on the silicone to form a large circle, 2.5cm deep. Pipe around the edge of the circle making a rope effect. Do this twice, making a ‘wall’ for the pavlova shell.
  5. Put the tray into the oven for an hour, then turn off the heat but let the pavlova remain in the oven until it is cold or, if possible, overnight. Keep the pavlova shell dry.
  6. Whip the cream with a little icing sugar to taste, then pile into the case in layers with the fruit. Finish with a decorative layer of fruit and pipe a few frills if you like. Garnish with a few strawberries with their leaves still on.
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