Updated: Jan 17, 2019
Prep time 15 min // Cooking time 1 hour // Decorating 10 min
Nanna Mark's famous pav - our family favourite!
6 egg whites at room temperature
2 cups of caster sugar
1 teaspoon of vanilla extract
1 teaspoon of white vinegar
Preheat oven to 200 degrees.
Separate egg whites into bowl and beat until they are in firm peaks.
While beating the egg whites slowly combine the caster sugar into the egg white mixture. When it is all combined gently fold in the vanilla and vinegar.
Scoop mixture onto a baking tray lined with baking paper into a circle.
Reduce oven to 100 degrees and bake for 1 hour.
After one hour turn oven off and let pavlova cool in oven preferably overnight.
Note!!! Do not be tempted to open the oven during the cooking or cooling process. If the oven is open the meringue can separate and crack!
When the pavlova is cooled its time to decorate. Whip your cream until thick and place over the top of the pavlova. Top with your favourite berries and some chocolate shavings
TIP – I love to drizzle some berry coulis over my pavlova for extra flavour. To do so place mixed berries and a tablespoon of water in a saucepan and add a tablespoon of sugar. Gently cook down until the berries are soft and you have a rich syrup and then drizzle over the pavlova.