Patsy's Perfect Pavlova
No New Zealand celebration would be complete without a pavlova. This recipe makes a large pavlova, crisp on the outside and marshmallow through the centre. It is cooked for 5 minutes only - but needs to cool in the oven overnight or until completely cold - so best made the day before. I whip it up as the last thing before going to bed the day before a celebration.
Use a medium sized cake pan and draw a circle onto baking paper. Place the baking paper onto a baking tray and spoon the egg white mixture into the middle of the circle.
Spread the mixture evenly around the circle and smooth the top and edges ready for baking.
Place in the centre of the preheated oven. Put a timer on for 5 minutes. When the timer goes off turn off the oven. Leave the pavlova and get a good night's sleep.
Here's a peak in the oven for what it will look like...
In the morning, while the coffee maker is doing its thing take the pavlova out of the oven, cover gently and lightly with a tea towel or plastic wrap and put aside somewhere safe (i.e. where no one will drop something on it or no one can accidentally reheat it in the oven)
The top will have cracked and sunk down a little - that's o.k it makes a perfect vessel for the cream.
Just before serving whip cream so that it is still loose and soft and spoon over the pavlova. Place fruit on the top or have fruit and ice cream on the side to be added as you serve each slice. I have a son who doesn't like berry fruit so I always have this on the side either beautiful fresh summer fruit or made into a compote in Autumn of Winter with frozen berries.
Ingredients
5 egg whites
2 tablespoons water
1 teaspoon vinegar (I use white vinegar, but malt is fine)
1 teaspoon vanilla essence
1 1/2 cups sugar
1 tablespoon cornflour
Toppings
500ml fresh cream for whipping
Your choice of berries or seasonal fruit - the picture shows a berry compote made with mixed berries and brown sugar.
Method
Preheat the oven to 180C
Place egg whites in a large, clean bowl with the water
Beat until egg whites form stiff peaks (an electric beater is best for this job - make sure everything is really clean as the whites will not beat properly if there is any fat on anything)
Add vinegar and vanilla essence and beat in.
Gradually add the sugar beating all the time. The mixture will become shiny and the peaks will be more rounded.
Fold in the cornflour with a large metal spoon.
Use a medium sized cake pan and draw a circle onto baking paper. Place the baking paper onto a baking tray and spoon the egg white mixture into the middle of the circle.
Spread the mixture evenly around the circle and smooth the top and edges ready for baking.
Place in the centre of the preheated oven. Put a timer on for 5 minutes. When the timer goes off turn off the oven. Leave the pavlova and get a good night's sleep.
Here's a peak in the oven for what it will look like...
In the morning, while the coffee maker is doing its thing take the pavlova out of the oven, cover gently and lightly with a tea towel or plastic wrap and put aside somewhere safe (i.e. where no one will drop something on it or no one can accidentally reheat it in the oven)
The top will have cracked and sunk down a little - that's o.k it makes a perfect vessel for the cream.
Just before serving whip cream so that it is still loose and soft and spoon over the pavlova. Place fruit on the top or have fruit and ice cream on the side to be added as you serve each slice. I have a son who doesn't like berry fruit so I always have this on the side either beautiful fresh summer fruit or made into a compote in Autumn of Winter with frozen berries.
Comments
Post a Comment