PAVLOVA

There is nothing better than a family party hosted by my mother. Food is always the centrepiece and our buffets are never complete without the infamous McMullen-Mercer Pavlova. A recipe handed down through several generations, two families and via several countries along the way. It is now demanded at any social gathering: weddings, christenings, birthday and even the odd funeral! I hope you enjoy it as much as we have over the few decades. 

Always make a pavlova once you’ve finished with your oven for the day as it has to stay in there overnight once baked. Preheat oven to 190°C. Place the egg whites into a food mixer and whisk for a good while until they form peaks. A mixer with a balloon whisk is preferable, your arm will definitely get tired towards the end if you do it by hand. Add the caster sugar slowly, a dessert spoon at a time, and give it a quick burst of mixing after each spoonful to keep the mixture light and fluffy. Spoon in your vinegar (this may seem odd but it keeps the mixture from being overbeaten and gives it a nice crunch when baked) and give it one last blast with your mixer.

Cover your flat baking tray with a big sheet of grease-proof paper that folds under the tray; this comes in handy later on. Very carefully spoon your mixture into a rectangle on the grease-proof paper and do not press down. The first time I made this, I made the mistake of pouring it on and it didn’t retain its shape or frothy texture. Place your pavlova into the preheated oven, and as soon as you’ve closed your oven door, immediately turn it down to 100°C and bake for an hour. After that time, take it out, lift it off the baking tray using the extra flaps of grease-proof paper, place your baking tray on top of the pavlova and flip it to bake the other side. Carefully peel off the grease-proof paper and put back in the over at 100°C for half an hour. Now turn the oven off and leave your perfect pavlova in there over night without opening the door. This allows it to cool down slowly which will ensure that it doesn’t sink. 

The next day, whip up the double cream and layer it on top of your pavlova. Decorate with summer fruits of your choice, although the McMullen and the Mercers prefer strawberries or raspberries!