Recipe: The easiest Pavlova!

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December is pretty stressful for all of us, so when I can simplify things I try to do just that. I write my Christmas cards in advance, do most my Christmas gift shopping online etc.

The same applied when I after a party weekend away for my dear colleague wanted to bake some cakes for her actual birthday in the office. In my head I wanted to do this lovely chocolate Pavlova, but when I came home tired after a great party and having had to deal with snow (!) in London, I lowered the bar somewhat.

And I’m so glad I did. Sometimes less really is more and all my colleagues loved this cake. I topped it with Maltesters but throw on whatever chocolate, fruit or berries you like.

Pavlova, serves 8

4 egg whites

220 g caster sugar

Topping: 

450 ml whipping cream

1 bag of Maltesers

cocoa for dusting 

Pre-heat the oven to 150C.

Beat the egg whites until foamy. Add the sugar a little at the time while beating. Once added beat until stiff peaks form and you have a glossy firm meringue (you should be able to hold the bowl upside down wihout the meringue moving). 

Line a baking tray with parchment paper. Using a spatula, pour the meringue out onto the parchment paper and shape it into an even circle. 

Bake for 60 minutes. Then turn off the oven and leave the oven door ajar until the oven has cooled down. Leave to cool completely. 

Turn the cake upside down onto a cake plate and remove the parchment paper. Lightly whip the cream and spread on top of the meringue. Top with Maltesers and dust with cocoa. Serve immediately. 

 

 

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