I stand by this recipe as the one and only (controversial!) as it turns out a gorgeous pav every time – crisp outer shell and marshmallow inside. 

Makes one large or 6-8 small individual pavs.  

 

Ingredients: 

- 5 medium egg whites 

- 280g caster sugar 

- 1 tbsp cornflour 

- 1 tsp white vinegar 

 

Method:  

1. Heat your oven to 160 C fan bake and line an oven tray with baking paper.

2. With an electric beater on medium-high, whisk the egg whites until soft peaks begin to form. Start adding the sugar, a tablespoon at a time, whisking well between each addition. I scrape down the sides a few times to make sure that all of the sugar is incorporated. Allow 12-15 minutes for this - it should be thick and shiny. Add in cornflour and vinegar and beat the meringue for 20-30 seconds more.

3. Reduce oven temperature to 100 C.

4. Pile up on lined tray, smoothing edges with the back of a wet spoon.

5. Bake for 1.5-2hrs hours (or until pav easily pulls away from the paper and the base is crispy) then turn oven off and allow to cool completely without disturbance.

6. Dressing your pav: Whipped cream or a combination of cream and mascarpone is a good base then add any toppings you wish to suit the season.

 

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