Cadbury Crunchie Pavlova Recipe!

Pavlova is a classic dessert that is super versatile too since the meringue base goes well with a huge variety of toppings. Whilst a pavlova might look very impressive when it comes to the table, its actually fairly simple to make. Its all about getting your egg white whipped properly to ensure your pavlova has the right consistency. 

For me the perfect pavlova needs to have a hard outer which almost cracks as you cut through it, with a soft almost marshmallow texture inside. Then of course topped with lashing of cream and your favourite topping of choice. 

Whenever we go to families for lunch or a special occasion, I always bring along a pavlova and it always goes down a treat so I thought I would share my recipe below so you could give it a try too. 

Heres the recipe...

Ingredients - 

For the Pavlova

• 4 medium egg whites 
• 250g caster sugar
• 1 tsp of vanilla extract
• 1 tsp of white wine vinegar
• 1 tsp of cornflour

For the topping - 

• 300ml double cream
• 1 tsp of vanilla extract
• 1 tbsp caster sugar
• Your topping of choice, We chose 2 Cadbury crunchies but you can use anything you like! also love to top mine with fresh strawberries and raspberries!                      

 

Method

Firstly Preheat the oven to 140°C/fan 120°C/ gas and line a baking tray with grease-proof paper (I have used foil in my pictures as I ran out of grease-proof paper however it is best to use grease-proof paper). (You may wish to draw a 8-9 inch circle into the grease-proof to help later when spooning your mixture onto the tray).

In a large clean bowl use an electric handheld whisk to whisk up your egg whites. They should look soft and fluffy with slight soft peaks when you lift the whisk out of the egg whites. 

Next slowly add in your caster sugar a little at a time whilst continuing to whisk. Its really important you add the caster sugar a little at a time. Continue whisking until the mixture forms stiff peaks. I add my sugar in one teablespoon at a time, spending a good few minutes whisking before adding the next spoonful. This ensures you really work the sugar through the mixture and that it doesnt end up grainy. 

If you want to you can do the true meringue test once you think your mixture is ready... hold the bowl upside down over your head! 

Next add your vanilla extract, cornflour and white wine vinegar and gently fold into the mixture. You can either mix by hand or using the electric whisk again. 

Now Spoon your mixture onto your prepared baking tray (If you drew the circle into the grease-proof earlier ensure you keep the mixture within this circle). Once the pavlova is on the tray in should be around 8-9 inches in diameter and around 2-3 inches tall).

Place the pavlova into the oven to bake for 1 hour until firm. A trick I like to use is once the hour is up do not open the oven door instead switch of the oven but leave the pavlova inside to cool down gradually and remove once the oven has completely cooled down! The longer your can leave your pavlova in the oven the better. I very often make mine the evening before it is needed and then leave it in the oven overnight. This helps to ensure your pavlova doesnt collapse when it is brought out. 

For the topping -

In a bowl add your double cream, vanilla extract and caster sugar and whisk until cream is much thicker and firmer. 

Spoon this onto your completely cooled down pavlova and add your topping of choice. 

Serve and enjoy! 

Whats your favourite Pavlova topping?

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