Guide to PAVLOVA

Pavlova is named after a famed ballerina, who a century ago swept the stage in layers of frothy tulle. A well-made pav should have the same enthralling effect.

There are several types of meringues, all with different proportions of sugar to egg white and different beating procedures. For a classic pavlova the egg whites are beaten until stiff before sugar is whisked in, then everything is beaten until stiff again. The good old manual beater has been employed up and down the country over the years to make pavlovas, and while it can produce a reasonable outcome, it requires plenty of stamina. A standard cake mixer produces the best result because it creates greater volume, with no arm ache.

INGREDIENTS

Fresh eggs are best for meringues because the egg white is thick and traps air easily; egg white thins as the egg ages. Have eggs at room temperature, because a warm mixture will hold more air than a cold one.

Use caster sugar as it breaks down easily with beating. Coarse sugar can hold moisture and cause a meringue to “weep” after cooking.

Undissolved sugar also causes meringues to weep as they cool. Brown sugar can be used but it should be sieved. It makes a somewhat chewy meringue that is better served soon after making.

Vinegar or cream of tartar cuts the grain of sugar, keeping it soft. Cornflour helps create a marshmallow texture. Vanilla extract gets rid of any metallic albumen taste.

SET UP BEFORE YOU START

Line a baking tray with baking paper, and on the curly side, trace out a 20cm circle. Turn the paper over and it will now lie flat.