Grandma Perritt's Pavlova

Grandma Perritt is my Aunty's mum.  My Aunty Barb is married to my Dad's brother, Uncle Robert.  I spent much of my young years with my Aunty and Uncle in their home.  Grandma Perritt lived quite a bit further away, but this didn't prevent my parents from visiting her and my Nana Chadwick (my mum's mum).  I learnt to walk in Grandma Perritt's home.  Even though I was not her "actual" grand-daughter I was never made to feel less than by this amazing woman, it's because of this that I lovingly called her Grandma, just like my cousins who were lucky enough to be her biologial grandchildren.

Grandma Perritt and her husband had 6 children, whether being a mother of a large brood made her a fabulous cook out of necessity or she was lucky enough to be naturally talented in this area I will never know.  I was lucky enough to be given this recipe by my mother who was given this recipe by Grandma Perritt as a young mum. My mother married very young (18) and wasn't the best of cooks.  Her mum,  my Nana, wasn't much of a cook either (it was common knowledge in the family and her friends, bless her soul) so she was unable to pass on any cooking skills.  Grandma Perritt took my mother under her wing and taught and shared numerous recipes with her.  This one is by far the most popular and I have shared this more times than I can remember.  Grandma Perritt sadly has passed on, by lives on in memory every time I make or share this recipe.

Pavlova should only be "dressed" or topped with cream and fruit JUST before you serve it.    Suggested fruit to dress your Pav with are: sliced bananas, kiwi fruit, passionfruit pulp, strawberries, canned and well drained peach slices, grapes, and mangoes.  The top should look like a fruit salad.  Dressing it too early will cause the crunchy Pavlova crust to become soggy and limp.  This recipe will give you 6 generous serves but can be doubled and tripled with ease (great for when you're hosting Chirstmas or a party).

This Pavlova is nothing like to pre-packed eggy, crunch free ones you can buy in boxes in the bakery section of grocery stores, this is the real deal and worth every minute of preparation for the end result. A real Pavlova has a crunchy crust and a marshmallow centre.  A real Pavlova will sink in the middle.  Sadly, I'm severely allergic to eggs (it was my favourite until 6 years ago when my allergy started) so enjoy a slice for me!

Recipe:

4 egg whites
1 cup caster sugar (super fine sugar)
1 dessertspoon vinegar
1 teaspoons corn flour

Dressing of Pavlova:

600ml (a pint) cream whipped
2 cups of canned fruit salad - well drained
6 large strawberries, sliced
2-4 passionfruit pulp

Pre-heat your oven to as hot as it will go.  Line a pizza tray with parchment paper and set aside.
In a large clean, oil free glass or ceramic bowl add the egg whites and beat until "soft peak" stage, this means, when you lift the beaters out of the egg whites, the peaks lift up then fold on the top to create a "peak".  If they fold in half down low, keep beating and try again.
Add the sugar, a tablespoonful at a time.  Beat until totally dissolved (5-7 minutes)
Turn your beaters down to low and add the vinegar and cornflour.  Beat on low for a full minute.
Use a metal spoon (no plastics!) and heap the raw pavlova mix onto the pizza tray.  I aim for a 20cm (8 inch) diameter.  Heap it on top of each other and use the back of the spoon to create peaks (to look pretty).
Pop into the pre-heated oven, reduce the heat immediately to 120oC for 1 hour.
After one hour turn off the oven and leave the Pavlova in the oven for a further hour.
Open the oven door and leave the Pavlova inside until room temp. (a couple of hours).
Transfer the Pavlova to a serving plate (use 2 spatula's to do this).
Dress the Pavlova JUST before serving.
Whip the cream (I like to use vanilla and icing sugar) and pop on top of the now room temp. pav.
Place all the fruit in a bowl and mix well, gently pile on top of the cream.
Slice and serve!!


Happy Cooking!
Elizabeth  x