In the 5 years that I have been blogging, this has been my longest break yet. A whole four months has passed since my last post, but I am finally back 🙂 In December I gave birth to a beautiful baby boy called Jack, and our life has been a wonderful whirlwind ever since. I innocently thought I would have lots of time to cook and blog when I was on maternity leave, but very quickly discovered that was not the case. We are definitely more into the swing of things now, and I’m returning back to work, and hopefully will be posting a few more blog posts too. We survived those crazy couple of months as new parents with all the food we had stockpiled in the freezer, and we even invented a few new dishes along the way. I hope to share these quick and easy meals on the blog soon. This post is really just a welcome back post. This pavlova is my dad’s recipe, but shaped like a flower wreath to make a pretty celebration dessert. You can find the recipe for my Dad’s delicious pavlova here and below the photos.
- 3 Egg Whites
- 1/2 tsp white wine vinegar
- 1/2 tsp cornflour
- 6 oz of castor sugar
- Cream and fruit (garnish)
- Preheat your oven to 150 degrees Celsius.
- Line a large baking sheet with parchment paper.
- In a large clean bowl, whisk the egg whites until they are light and fluffy.
- Next, add the cornflour and the vinegar.
- Whisk again and then gradually add the castor sugar, whisking all the time.
- Once the sugar is incorporated and your eggs whites form glossy stiff peaks you are ready to go.
- Using a spatula, spoon the meringue onto the lined baking sheet. Form into a rough wreath shape.
- Place the Pavlova in the oven for 30 minutes. At this point my Dad suggests switching off the oven and letting the Pavlova rest in the oven for another 30 minutes as the oven cools.
- As soon as the Pavlova is fully cool, use a long sharp knife and slide it under the base of the pavlova, then gently ease it off the paper onto a serving dish.
- Meanwhile whip the cream and prepare the fruit.
- Spoon on the whipped cream and garnish with the fruit pieces and some fresh mint. Best served straight away.