Gary Macleans Top Tips - Pavlova

Perfect Pavlova 

  • 4 egg whites 
  • Pinch of salt 
  • 250g caster sugar 
  • 2tsp cornflour 
  • 1 tsp vinegar 
  • 1 drop vanilla extract 
  • 300ml double cream 
  • 30g castor sugar 
  • 1 vanilla pod 
  • 300g red berries
  1. Pre-heat oven to 100 degrees. 
  2. In a bowl mix the cornflour, sugar and vanilla pod and put to one side.
  3. Put the egg whites and salt in a separate clean bowl and mix, add the vinegar and gradually add the sugar/corn flour/vanilla mix until the meringue looks glossy.
  4. Line a baking tray with greaseproof paper.  (TOP TIP add a dot of meringue mix to four corners of the baking tray to fix the greaseproof and stop it moving while you are piping the meringue).
  5. Pipe the mixture into nests or rosettes.
  6. Place tray into the preheated oven for 1hr 20mins.
  7. While the meringues are in the oven prepare the filling - whisk the double cream, castor sugar and vanilla pod.
  8. Add a spoonful of the cream mixture to each cooled meringue and top with red berries.
  9. Enjoy your perfect pavlova!


Feeling inspired? Why not come along to one of Gary's events at the college.  You can find details of all events here - including:-

  • Saturday Cook School - Restaurant Food at Home.
  • Romantic Valentines Dinner.