PAVLOVA
- Replies 3
PREHEAT OVEN TO 150° CELCIUS
LINE A BAKING TRAY WITH BAKING PAPER...I USE A ROUND PIZZA TRAY
INGREDIENTS
3 egg whites, 150gm sugar, half teaspoon white vinegar, half teaspoon vanilla, 2 teaspoons cornflour
METHOD
useing an electric mixer beat the egg whites until very stiff, slowly add the sugar while mixer is still beating until your meringue mix is stiff and glossy, add vinegar and add vanilla then the cornflour.
Stop your mixer and scrape down the sides then start and beat again for about a minute.
Now I find that this step is important
Try your best to get all of your meringue mix out of the bowl and onto the lined tray in one go and then shape it in a circle gently as it will loose to much air if handled to much.
Place on centre rack of preheated ovenand bake for one hour then turn oven off but leave your pavlova in the oven to cool with a wooden spoon in the door to hold it open just a bit. This will allow the shell to sink slowly and not crack as much. I leave it in there for an hour.
DRESS YOUR PAVLOVA
WHIPPED CREAM....thickened cream 2ooml, icing sugar 2 large tablespoons, vanilla 1 teaspoon...put on pavlova base
I have always used bananas as the edging fruit and filled the centre with lots of strawberries and drizzled with half a can of passionfruit pulp...very traditional...
Cover with a cake coverer and refrigerate.
TIPS
best made and eaten on the same day other wise it will collapse...
for a fancy statement piece add pink food colouring to your meringue mix when you scrape the sides down and beat for the final minute...I call it pink pav then...
If you accidentally get a bit of egg yolk in your egg white mix you are better off starting over as it makes your pav taste yuck...
Metal or glass mixing bowl is prefered
ENJOY ENJOY ENJOY
LINE A BAKING TRAY WITH BAKING PAPER...I USE A ROUND PIZZA TRAY
INGREDIENTS
3 egg whites, 150gm sugar, half teaspoon white vinegar, half teaspoon vanilla, 2 teaspoons cornflour
METHOD
useing an electric mixer beat the egg whites until very stiff, slowly add the sugar while mixer is still beating until your meringue mix is stiff and glossy, add vinegar and add vanilla then the cornflour.
Stop your mixer and scrape down the sides then start and beat again for about a minute.
Now I find that this step is important
Try your best to get all of your meringue mix out of the bowl and onto the lined tray in one go and then shape it in a circle gently as it will loose to much air if handled to much.
Place on centre rack of preheated ovenand bake for one hour then turn oven off but leave your pavlova in the oven to cool with a wooden spoon in the door to hold it open just a bit. This will allow the shell to sink slowly and not crack as much. I leave it in there for an hour.
DRESS YOUR PAVLOVA
WHIPPED CREAM....thickened cream 2ooml, icing sugar 2 large tablespoons, vanilla 1 teaspoon...put on pavlova base
I have always used bananas as the edging fruit and filled the centre with lots of strawberries and drizzled with half a can of passionfruit pulp...very traditional...
Cover with a cake coverer and refrigerate.
TIPS
best made and eaten on the same day other wise it will collapse...
for a fancy statement piece add pink food colouring to your meringue mix when you scrape the sides down and beat for the final minute...I call it pink pav then...
If you accidentally get a bit of egg yolk in your egg white mix you are better off starting over as it makes your pav taste yuck...
Metal or glass mixing bowl is prefered
ENJOY ENJOY ENJOY
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you should get 8 to 10 pieces from it for a standard serve but myself and my partner have been regularly known to devour half a pav each....very yummy and even though you would think that it will be sickly sweet, surprisingly it's not .... have a great day today...I am very much looking forward to my 6hr shift at work this afternoon as a security guard at the Adelaide Oval for the Guns and Roses 
concert...hopefully there's no Cold November Rain 
