THE EMMA BETTS
by Emily Wood
Take a hint from Dear Melanoma’s Emma Betts and don’t over-beat your eggs. That’s the secret to a perfect pav.
1 cup caster sugar
1 teaspoon vinegar
½ teaspoon vanilla essence
1 rounded tablespoon corn flour
Fruit to decorate
Heat oven to 250 degrees Celsius
Beat egg whites until light and fluffy
Once light and fluffy, add one tablespoon of caster at a time until all sugar is added. Beat until all sugar is dissolved and the mixture is stiff (if you turn the bowl over, the mixture should not fall out)
Beat in vinegar, vanilla and corn flour until just combined
Wet an ovenproof dish and place baking paper over water
Heap mixture onto dish – the mixture will spread as it cooks
Place Pavlova in oven and immediately turn the oven down to 125 degrees
Bake undisturbed for 90 minutes (if you have spread the Pavlova out, you may need to reduce cooking time)
Turn off oven and open door slightly and leave Pavlova in the oven to cool (never remove the Pavlova immediately)
Top with cream and fruit.
Thank you to Emma’s family for allowing us to share her favourite Pavlova recipe.