How to make the perfect traditional pavlova that will wow your guests

Making a perfect pavlova depends on a few simple steps. Get the basics right, and you’ll never fail to make a crowd pleasing pavlova.

If you really want to wow your guests at the end of a Christmas feast, there’s no better dessert to pull out of the fridge than a gorgeous, fruit-covered pavlova.

However, there are a few tips and tricks you’ll need to master if you want to create the perfect traditional pavlova. Decorating the top is the easy part!

Here is a sensational and super simple set of four tips from taste.com.au that will help you out.

Prepare your pavlova with fresh strawberries, raspberries, mint leaves and whipped cream.

Step 1:

Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle onto the paper. You can use a plate as a guide.

Step 2:

Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make ‘furrows’ up the sides.

Feel free to decorate your pavlova however you desire.

Step 3:

Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.

Step 4:

Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve!

Big or small, your pavlova is bound to be a hit.

Tips:

• Use a clean, dry bowl to beat eggwhites as any water or fat will reduce the volume of the eggwhites.

• Cream of tartare increases the volume of eggwhites when beating and gives the pavlova a crispy crust.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as How to make the perfect traditional pavlova that will wow your guests