Recipe Pavlova

hillbloom

Anyone have a simple recipe for pavlova.

Dizzyblonde

I've been using Delia Smith's method for years and it never fails.

3 large egg whites
175g caster sugar

Preheat the oven to 150C
Whisk the egg whites until they form stiff peaks
Add the sugar about a tablespoon at a time whisking after each one, until all the sugar is in.
Secure some baking parchment to a baking tin using blobs of the mixture, then put the mixture on the parchment to form a circle about 20cm in diameter. I use the back of a spoon to make the centre dish-like for filling, and rough up the raised outer part with a fork.
Place in the oven and turn the heat down to 140C. Leave for an hour, then turn the heat off and leave the pavlova in the oven until it cools. I often make it the evening before I need it and just leave it in the oven overnight.
I like to fill it with whipped cream with added vanilla extract, and whatever berries I can find in the shops.

*You can make a bigger pavlova by using an extra egg white and another 50g of sugar.

messy tessy

I have made Nigella's chocolate and raspberry pavlova heaps of times and it works out beautifully each time

https://www.nigella.com/recipes/chocolate-raspberry-pavlova

This is my recipe. It makes 6 generous servings and I love it. It's very similar to Dizzy's.

Preheat oven to 150. Line a FLAT baking tray (not a springform tin) with baking parchment (preferably silicon based). Draw a circle with a diameter of 10-12 inches on it.

Separate 4 eggs and set the yolks aside. In a spotless bowl using a spotless electric whisk, beat the whites until stiff.

Whisk in 180g of sugar, one tablespoon at a time.

You should be left with a silky marshmallowy textured mixture.

Sprinkle over 1 teaspoon of cornflour and 1 teaspoon of white vinegar. Fold together briefly, with maybe two or three turns of a wooden spoon. You don't want to lose air from the mixture.

Spoon it onto the baking parchment inside the circle. I pile it all up right in the middle and then very gently spread it out. Use a spoon or spatula to create the appearance you are looking for.

Bake in the preheated oven for 45 - 60 minutes. Try not to open the oven while it is cooking. Every oven is different but 50 mins does mine perfectly. It is done when it is just very slightly browned on the outside. Turn off the oven completely with the pavlova still in there and let it go completely cold overnight.

Once cold, very very gently peel off the parchment paper. Top with whipped cream, fresh berries and a good shake of icing sugar. Enjoy!

Dizzyblonde

Mystery Egg wrote: »

Sprinkle over 1 teaspoon of cornflour and 1 teaspoon of white vinegar.

Does adding these make a difference? Does it stop the meringue cracking? Mine always crack.

*More suited to Cakes & Bakes so I've moved it on in

Dizzyblonde

Dizzyblonde wrote: »

Does adding these make a difference? Does it stop the meringue cracking? Mine always crack.

*More suited to Cakes & Bakes so I've moved it on in

Yes, it makes the pavlova marshmallowy in texture with a crispy top, rather than a chewy meringue. Mine always crack when cooling down!

Wellyd

Dizzyblonde wrote: »

Does adding these make a difference? Does it stop the meringue cracking? Mine always crack.

*More suited to Cakes & Bakes so I've moved it on in

Pavlovas crack when the temperature changes too quickly. I usually just turn off the oven and leave the door ajar and leave it in there until it's completely cool. It seems to have stopped my problems with cracking!

Dizzyblonde

Wellyd wrote: »

Pavlovas crack when the temperature changes too quickly. I usually just turn off the oven and leave the door ajar and leave it in there until it's completely cool. It seems to have stopped my problems with cracking!

I do that too, and mine crack. Still, once they're filled with cream and fruit nobody notices

Like you Dizzy, I leave mine to cool down completely in the oven, usually overnight, and it always cracks.

I just looked up why.

Apparently older egg whites don't hold the air bubbles as effectively as fresher ones.

Also, the article I read suggested beginning whisking on a low setting until foamy, then increasing to a medium setting until almost done, then finishing to properly stiff on a high setting, as this prevents large pockets of air from developing in the meringue mixture, which can later collapse.

Going to try both of these elements and see if it prevents cracking!

Dizzyblonde

Mystery Egg wrote: »

I just looked up why.

Apparently older egg whites don't hold the air bubbles as effectively as fresher ones.

Also, the article I read suggested beginning whisking on a low setting until foamy, then increasing to a medium setting until almost done, then finishing to properly stiff on a high setting, as this prevents large pockets of air from developing in the meringue mixture, which can later collapse.

Going to try both of these elements and see if it prevents cracking!

I will await your report

I often make pavlova when I have a load of eggs to use up, so they're never super fresh :rolleyes:

BailMeOut

Nigella's Cappuccino Pavlova is the best one I have even eaten and fool proof.

https://www.nigella.com/recipes/cappuccino-pavlova

Ryan Mac Sweeney

Try Donal Skehan's recipe as its fairly foolproof. Here it is: 250g (9oz) icing sugar 4 egg whites 2tsp cornflour 1 tsp white wine vinegar 500ml double cream 250g mixed berries and 100g pistachio nuts shelled and finely chopped here is the method: 1. Preheat the oven to 150 C 350 F Gas Mark 2. Line two baking trays with baking parchment and draw a large 25cm diameter circle on each piece of baking parchment. Put the icing sugar remember to sift it first and egg whites into a bowl and with an electric mixture mix for 10 minutes until glossy white peaks form. Then using a spatula gently fold in the cornflour and white wine vinegar. Divide the meringue mixture between the two baking trays and using a tablespoon form two large meringue discs. Bake for 45 minutes and then allow the meringues to cool in the oven (overnight if possible) Then assemble the pavlova by spooning half the cream onto the first layer of meringue then add half of the berries and topping with the other meringue layer remaining cream and berries. Lastly sprinke over the pistachio nuts and serve

ellejay

Dizzyblonde wrote: »

I've been using Delia Smith's method for years and it never fails.

3 large egg whites
175g caster sugar

Preheat the oven to 150C
Whisk the egg whites until they form stiff peaks
Add the sugar about a tablespoon at a time whisking after each one, until all the sugar is in.
Secure some baking parchment to a baking tin using blobs of the mixture, then put the mixture on the parchment to form a circle about 20cm in diameter. I use the back of a spoon to make the centre dish-like for filling, and rough up the raised outer part with a fork.
Place in the oven and turn the heat down to 140C. Leave for an hour, then turn the heat off and leave the pavlova in the oven until it cools. I often make it the evening before I need it and just leave it in the oven overnight.
I like to fill it with whipped cream with added vanilla extract, and whatever berries I can find in the shops.

*You can make a bigger pavlova by using an extra egg white and another 50g of sugar.

Hi I use this recipe also.
I'm just wondering how long you whisk it for?

A friend told me recently that I should whisk it until i can hold the mixture upside down over my head.
I've never whisked it that much as I'm afraid I'll over whisk it.

Regarding the cracking, it always cracks on me, and I leave it to cool down in the oven overnight, and also use older eggs.
I have so fresh eggs and I'm going to make one this evening, so will be interesting to see if it cracks.

I think I'll try adding the cornflour and vinegar, even though Delia reckons there's no difference.