Growing up I remember going to visit my Nan, every time we would go to visit her I knew we would be very well fed. My nan was quite a character. Not one to openly share her feelings, not with words anyway. I believe the way she would try to show us how much she cared was to make sure she provided more food than any one person could possibly eat in one sitting. Elastic waisted pants were a must!

She always tried to make sure she had all of our favourite treats on hand.

I remember we would go out to lunch, and even though we had planned our visit to include going to lunch we would always be greeted with cookies, followed by sandwiches and juice. Then we would heave ourselves off her couch and head out for lunch.

Lunch with nan was not complete without stopping off at near by cafe’ or bakery for some dessert, nan would always get a pavlova…..although she would call it “paffalola”  (cute!)

This week I have been unable to get this memory out of my head and until today I had never made “paffalola” (pavlova) before. It was something I always thought of as quite time consuming, all the whipping of the egg whites, the cooling in the oven with the door slightly ajar….not to mention the fear factor that was somehow instilled deep within me having overheard horror stories of “pavlova flop’s” due to oven temperature being to high or to low ….. or the eggs being whisked to much or to little…..

I have to say making pavlova was so much easier than I ever thought it was going to be and not nearly as time consuming.

The recipe I used was this one from Donna Hay. I only made half of the original recipe which was perfect for just 2 servings….well 2 mini pavlovas anyway. Each could easily serve 2 people.

The recipe itself is uncomplicated and very straight forward and the pavlovas themselves have a wonderful crunchy outer shell with pillowy soft meringue middle. I chose to top my pavlova simply with cream, strawberries and a dusting of cocoa powder. My nan was never one for fancy fillings or toppings and I wanted to keep it true to her taste. How will you top your “paffalola’?

Ingredients –
Makes 2 mini pavlovas
Click here to see the original  recipe

75 ml eggwhite (approximately 2 eggs)
1/2 cup (220g) caster (superfine) sugar
1 tablespoons cornflour (cornstarch)
1 teaspoons white vinegar

Method –

Preheat oven to 150’C (300’F).

In a small measuring jug, crack your egg whites making sure you get the required 75ml (I used just 2 eggs and it was the perfect amount).

Pour egg whites into a medium bowl,

Whisk until stiff peaks form.

Pour your 1/2 cup of sugar

and gradually add to your egg whites a Table spoon at a time, (whisking well after each addition) until all the sugar has been used

and egg white mix is now looking thick and glossy.

Next comes the cornflour/cornstarch and vinegar

first we add the cornflour/cornstarch and whisk until just combined.

then add vinegar and whisk until just combined (about 30 seconds).

Place the mixture in 2 delicious, glossy mounds on a baking tray lined with parchment paper. You can use a 1/2 cup measure if you like or draw identically sized circles on your parchment paper if you prefer but its not really necessary….I didn’t do it….must be the rebel in me…..thats just how I roll…..today at least it was anyway 😉

Using a pallet knife or spatular of some kind smooth the meringue mix into whatever shapes you like….as you can see I didn’t get too crazy here….(clearly my inner creative rebel was done for the day)

Reduce oven temperature to 120’C (250’F) and bake for 1 hour.

After an hour has passed simply turn off your oven and open the door a little, if you need to prop it open with a tea towel or something.

Allow the pavlovas to cool completely before topping with your desired toppings.

Like I said I chose to keep mine very simple….

a good dallop of cream

topped with some thinly sliced fresh strawberries

and with a final dusting of cocoa powder we are ready to taste….

it was perfect….

look at that meringue shell…..and the cream…..and strawberries…..classic combination

I think my nan would have approved.

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Printable version –

Ingredients –
Makes 2 mini pavlovas
Click here to see the original  recipe

75 ml eggwhite (approximately 2 eggs)
1/2 cup (220g) caster (superfine) sugar
1 tablespoons cornflour (cornstarch)
1 teaspoons white vinegar

Method –

Preheat oven to 150’C (‘F).

In a small measuring jug, crack your egg whites making sure you get the required 75ml (I used just 2 eggs and it was the perfect amount).

Pour egg whites into a medium bowl,

Whisk until stiff peaks form.

Pour your 1/2 cup of sugar and gradually add to your egg whites a Table spoon at a time, (whisking well after each addition) until all the sugar has been used and egg white mix is now looking thick and glossy.

Next add in the cornflour/cornstarch and whisk until just combined.

Add vinegar and whisk until just combined (about 30 seconds).

Place the mixture in 2 delicious, glossy mounds on a baking tray lined with parchment paper. You can use a 1/2 cup measure if you like or draw identically sized circles on your parchment paper if you prefer but its not really necessary….I didn’t do it….must be the rebel in me…..thats just how I roll…..today at least it was anyway 😉

Using a pallet knife or spatular of some kind smooth the meringue mix into whatever shapes you like….as you can see I didn’t get too crazy here….(clearly my inner creative rebel was done for the day)

Reduce oven temperature to 120’C (‘F) and bake for 1 hour.

After an hour has passed simply turn off your oven and open the door a little, if you need to prop it open with a tea towel or something.

Allow the pavlovas to cool completely before topping with your desired toppings.

Like I said I chose to keep mine very simple….

a good dallop of cream

topped with some thinly sliced fresh strawberries

with a final glorious dusting of cocoa powder

it was perfect

Look at that meringue shell…..and the cream…..and strawberries…..classic combination

I think my nan would have approved.

___________________________________________________________________________________________

Nutritional Info (approx per pavlova) obtained using fatsecret.com –

Cal – 226
Fat – 0.6
Carbs – 53g
Protein – 3g