LISA Faulkner’s Mum’s Pavlova Recipe
Piling your family’s favourite seasonal fruits on top of the meringue gives this recipe a personal twist.
Serves 6 Total Time 1hr 45 mins
- 3 egg whites
- a pinch of salt
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tsp vinegar
- 300ml fresh double cream
- 250g fresh strawberries (sliced)
- 250g fresh raspberries (optional)
- 1 x 400g frozen raspberries mixed with 2 tbsp caster sugar then left to defrost (optional)
- Draw a 23cm/9 inch circle on non-stick paper and place it on a baking sheet.
- Whisk the egg whites with the salt until stiff, then gradually add in the sugar. Keep whisking until you form stiff peaks (Mum used to check they were stiff enough by holding the bowl upside down. If they don’t move, they’re ready). Then, fold in the vanilla flavouring and vinegar.
- Spread the meringue mixture over the circle on the non-stick paper and bake in the oven at 140°C/Gas Mark 1 for an hour, until firm.
- Turn off the oven and leave your bake inside for another 30 mins. I always do this – it was Mummy’s trick for creating the perfect meringue.
- Leave to cool, then carefully remove the baking paper. Place the meringue on a serving plate.
- Whip the cream until stiff, then pile on top of the meringue and decorate with the fruit. I strain the defrosted raspberries, put them in the centre, then arrange the fresh fruit on and around the top.
“ There were two great things about the endless stream of dinner parties my mum Julie had when I was little. The first was all the kids congregating on the stairs, giggling at the grown-ups’ conversation. The second? The leftovers. My sister and I would creep downstairs in the morning and eat whatever was left from the night before. Mum’s pavlova was the best. It was crispy on the outside but soft and gooey in the middle, topped with strawberries, raspberries and cream. It always looks so impressive, but it’s really easy to make – I promise.” – Lisa Faulkner