I recently had the pleasure of judging home made pavs at Nosh and this was the winning recipe thanks to the baker Alexa and Jamie Oliver her guide in this – and thanks to Nosh for searching out the winning recipe.
6 large egg whites
A pinch of salt
Preheat oven to 150 C.
Line a pizza tray with grease proof paper.
Whisk egg whites until they are stiff at a medium speed. (Firm peaks)
Gradually add sugar while mixing and then add pinch of salt.
Turn mixer on high and mix for 7-8 minutes. Mixture should look really glossy. You should not be able to feel any grains in the mixture at all.
Spread mixture onto pizza tray and bake for 45 mins. (The pavlova is not ready to eat yet)
Turn oven off and leave pavlova in oven overnight. (At this stage the pavlova may still be fairly soft to touch)
The next day, with oven warmed up to 100 C, bake pavlova a second time for 50 mins.
When cool, decorate with lemon cream and fruit then drizzle passion fruit over the top.
Lemon cream: Finely grate rind of half a lemon into cream once it is whisked.