2 months agoKey pavlova ingredients Eggs: it takes six eggs to create this cloud-like pavlova and it's important that they're at room temperature before you cook with them. Cold eggs take much longer to beat, which means you can risk over-beating your mixture and winding up with a less-than-fluffy meringue that is likely to collapse. Sugar: we use both caster sugar and icing sugar in this classic pavlova recipe, which are incorporated into the eggs until the sugar they dissolved (and no longer have any gritty texture). Cornflour and white vinegar: for those new to making pavlova, these might seem like odd additions, but both cornflour and white vinegar are used as stabilising ingredients to keep the egg mixture standing. Vanilla extract: aside from being structurally sound and fluffy (no simple feat!) your meringue should taste great too, which is why we bring vanilla extract into the fold. We're all for getting creative with our pavlova recipes, be it a rocky road pavlova, pavlova trifle, or an espresso martini pavlova. We even have an air fryer pavlova recipe. And, check out our collection of pavlova recipes to impress. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
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