Pavlova
Ingredients
4 egg whites
Pinch of salt
A few drops of lemon juice
½ teaspoon of cream of tartar
1¼ cups of caster sugar
Method
Beat the egg whites, salt, lemon juice and cream of tartar.
Add the caster sugar.
Cook in a very slow oven (120°) for about 3 hours.
Fill with fruit salad and ice-cream.
RL: I know, I know. This lacks A LOT of detail. And even my Mum, who was the Pavlova Queen in the 70’s and 80’s, had trouble turning out a perfect pav on occasions. Don’t ask me how long to beat the ingredients, or what the mixture should look like, or what to put it on, or how to put it on whatever it’s being put on. And 3 hours! That seems way long. All I can say is, good luck, and if turns out like the picture below, I’d be considering that some sort of minor miracle, and putting it down to Aunty Anne’s years of service to the Catholic Church as a Nun. God bless! 😲
Pavlova
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024