My perfect Pavlova

This is my "go to" cake! I always make it for birthdays and any other special occasions. It's so easy, few ingredients and absolutely anyone can make it! You can use the fruit you like and I sometimes make a salted caramel sauce and drizzle over it. I've even swapped the vanilla for some rosewater and that is really delicious with a delicate hint of rose in the background. But if you are going to do that, be careful not to put too much rosewater because the Pavlova will end up tasting like a bar of soap!

If you would ask my kids what is their favourite cake they would both say that this is it! So, today I made this for my daughter's birthday. My beautiful Lilja is 12 years old today and we woke her up with breakfast in bed, cake and presents. Today is the last day of school so she can come home, enjoy the rest of her birthday and look forward to the Easter Holidays :)

This recipe will make one large Pavlova

8 egg whites

1/4 teaspoon salt

400 gr caster sugar

1 1/2 teaspoon white wine vinegar

1 tablespoon vanilla extract

Whisk the egg whites and salt until they start to get a bit frothy. Start adding the sugar a bit at a time and whisk until stiff peaks. (you should be able to hold the bowl upside down over your head without it falling on you).

Carefully add the vinegar and vanilla. Spread out on a baking sheet and bake in the oven at 160° for 30 minutes, lower the heat to 130° and bake for a further 30 minutes.

Once the Pavlova has cooled down, whisk 500 ml double cream until soft peaks and spread over the cake. Top with fresh fruit of your choice.


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