When my Nan was alive she’d make her famous pavlova for every special event. It just doesn’t feel like Christmas without a pavlova and lately my girls and I have been working on our pavlova skills.
Our pavlovas are not quite as awesome as the ones my Nan used to make, but they are pretty damn good and this ‘chuck it all in’ easy pavlova recipe makes them really simple to make.
I always thought making a pavlova was difficult, but then I found this recipe in a 1970’s Women’s Weekly cookbook that said to just dump all the ingredients in a bowl and mix. No beating the egg whites first, adding sugar a little at a time, or carefully folding in vanilla and vinegar… just chuck it all in a bowl and go for it!
It seemed too good to be true, but we decided to give it a go anyway, and it worked!
You literally just put the ingredients in a single bowl and mix it for about 15 minutes until the mixture is very stiff, and you are done.
There are a few extra little tricks to making a good pavlova:
- Make sure your bowl is really clean and dry.
- Make sure there is not even a skerrick of egg yolk in the mixture.
- Line your tray with baking paper and give it a light dusting of corn flour to make it easy to remove the cooked pav.
- Once you are done mixing get that mixture onto the tray and into the oven as quick as you can.
- Baking times vary according to your oven so keep your eye on it.
- Once the baking time is up, turn off the oven and leave the pav in it with the door ajar (I stick a wooden spoon in the door to stop it closing completely) and let it cool completely in the oven.
- Cracked pavs still taste great and lots of cream and fruit can make even the crumbliestpav look gorgeous!
- 2 egg whites
- 1½ cups castor sugar (superfine sugar)
- ½ tsp vanilla
- 1 teaspoon white vinegar
- 1 tsp corn flour (cornstarch)
- 4 tbsp boiling water
- Cream and fruit for topping
- Preheat your oven to 200 celcius
- Line a baking tray with baking paper and sprinkle with corn flour.
- Put all the ingredients into a medium sized bowl and, using an electric mixer, mix on high until the mixture becomes very stiff and all the sugar has dissolved. It should take around 15 minutes.
- Spoon the mixture onto your prepared tray in a 25 cm circle that is slightly higher around the edges and dips a little in the middle (This makes a nice shape to hold your topping)
- Bake at 200 C for approx 10 minutes then turn the oven down to 150 C and bake for another 45 minutes. Then turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.
- To serve - Whip some cream and spoon it onto the top of the cooled pavlova and then top with fruit.
Recipe adapted from The Women’s Weekly Original Cookbook.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
This easy pavlova recipe doubles well if you want to make a really big pavlova to feed a crowd. Or you can also make lots of little individual pavs, just reduce the low temp cooking time to 30 minutes for the small ones.
We cracked our pavlova a little when moving it to the plate, but topped with lots and lots of whipped cream and a pile of raspberries and strawberries it ended up looking gorgeous, and it tasted delicious! Just like my Nan used to make.
Is there a special recipe that your family always makes for celebrations?
I am so pleased that my girls and I are now taking over the pavlova making duties for our family.
What special recipes does your family always make? Are you the cook or do you enjoy a treat baked by someone else in your family?