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Method:

  • Put all ingredients in the bowl of an electric mixer and beat for 15 - 20 minutes or until very stiff.
  • When you pull the beaters out, the mixture should stand up in stiff peaks. (I find at altitude, I usually have to beat the mixture for 30 minutes or more.)
  • Pile on to baking paper on an oven tray.
  • You can also use aluminium foil on the baking tray.
  • Lightly dust with cornflour so the pav won't stick.
  • Pile it up high and do not spread out, as the pav will spread while cooking.
  • Use a fork to mark ridges up the side.
  • Put in the middle of a cold oven.
  • Turn the oven on to 250 deg F. cook for 2 hours.
  • Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)