Already made a Pavlova? Well now you can make the BEST Pavlova. A Pavlova with a crispy outside and a marshmallowy soft centre. It’s easier than you might think so let Sally show you all the tips to get you baking the best Pavlova you ever did. You can fill it with whatever fruit you like, and of course cream, there has to be cream!

If you need and GOOD QUALITY Vanilla Extract or some baking tools, head over CUPCAKEJEMMA.COM Everything you find here is exactly what we use in the C&D bakeries.

We hope you love this recipe and if you do make it post your photos on Instagram and tag us, @sallydells and @cupcakejemma Use the tag #cupcakejemma so we can see and share your bakes. Also head over to @minicupcakediaries to see Jemma at home with her baby.

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For the Pavlova Meringue:
4 Medium Egg Whites
220g Caster Sugar
2 tsp Lemon Juice (or Cider vinegar, or Cream of tartar)
½ tsp Vanilla Extract – GET YOURS HERE:
2 tsp Corn Flour

For the Chantilly Cream:
200ml Double Cream
1 tbsp Icing Sugar
Fruit of your choice!

Baking instructions:
Preheat oven to 130C
Bake for 10 mins
Turn oven down to 100C
Bake for 90 mins
Turn oven off and let the meringue cool down with the oven
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Lemon Curd Recipe:
Pastry Cream (Custard):
Vanilla Ice Cream Recipe:

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BAKE AT HOME KITS AND MERCH!:
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SALLY: @sallydells

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