1Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
2Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
3Pre-heat your fan-assisted oven to 100C/ 212F (if you are using a conventional oven go a little higher at 120C/ 248F).
4Add egg whites and caster sugar to a standing mixer and mix on high.
5Add egg whites and caster sugar to a standing mixer and mix on high.
6Add egg whites and caster sugar to a standing mixer and mix on high.
7Set a timer for 10 minutes.
8Set a timer for 10 minutes.
9Set a timer for 10 minutes.
10Scrape down the sides of your bowl about 5 minutes in.
11Scrape down the sides of your bowl about 5 minutes in.
12Scrape down the sides of your bowl about 5 minutes in.
13Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
14Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
15Once the 10 minutes is up and the meringue has formed firm peaks - keep mixing for another minute or so if 10 minutes isn’t enough, turn the mixer off.
16Add cornflour, vanilla extract and apple cider vinegar.
17Add cornflour, vanilla extract and apple cider vinegar.
18Add cornflour, vanilla extract and apple cider vinegar.
19Mix again for 30 seconds until all combined.
20Mix again for 30 seconds until all combined.
21Mix again for 30 seconds until all combined.
22Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
23Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
24Place into a large piping bag (I had to use two different bags) and pipe (or just spoon) on a baking paper lined tray into a wreath shape.
25Place in the oven for 1 hr 45 mins.
26Place in the oven for 1 hr 45 mins.
27Place in the oven for 1 hr 45 mins.
28Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
29Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
30Then turn the oven off and leave it in there for a few hours to completely cool (leave overnight ideally) - don’t open the oven door!
31Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
32Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
33Make the raspberry sauce by adding frozen raspberries, lemon juice and sugar to a saucepan on medium heat for around 5 minutes until a sauce has formed.
34Then turn off the heat and blend the sauce.
35Then turn off the heat and blend the sauce.
36Then turn off the heat and blend the sauce.
37When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
38When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
39When ready to serve, whip your cream and get it on the pavlova followed by the sauce, fresh raspberries, cherries (some halved) and some icing sugar!
40Serve.
41Serve.
42Serve.
Ingredients
6 medium egg whites
6 medium egg whites
6 medium egg whites
250 g caster (super-fine) sugar
250 g caster (super-fine) sugar
250 g caster (super-fine) sugar
1 tsp cornflour
1 tsp cornflour
1 tsp cornflour
0.5 tsp vanilla extract
0.5 tsp vanilla extract
0.5 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp apple cider vinegar
1 tsp apple cider vinegar
500 ml / 2 cups double/ heavy whipping cream
500 ml / 2 cups double/ heavy whipping cream
500 ml / 2 cups double/ heavy whipping cream
200 g / 1 1/2 cups frozen raspberries
200 g / 1 1/2 cups frozen raspberries
200 g / 1 1/2 cups frozen raspberries
1 tsp lemon juice
1 tsp lemon juice
1 tsp lemon juice
1 tbsp sugar
1 tbsp sugar
1 tbsp sugar
2 handfuls fresh raspberries
2 handfuls fresh raspberries
2 handfuls fresh raspberries
cherries to decorate
cherries to decorate
cherries to decorate
1 2 tsp icing sugar
1 2 tsp icing sugar
1 2 tsp icing sugar
Equipment
standing mixerlarge piping bagbaking paper lined trayovensaucepan
Tips
Be careful to remove all egg yolk from egg whites.
If 10 minutes isn’t enough for meringue to form firm peaks, keep mixing for another minute or so.
When cooling the pavlova, don’t open the oven door.
For ideal cooling, leave the pavlova in the turned off oven overnight.