This is my first ever pavlova. It turned out beautifully... except for the cracks. I didn't know the shell would be so delicate. It cracked easily when I tried to remove the baking paper. In the end, I got scared and gave up, and left the baking paper paper still intact. I just trimmed off the excess baking paper around edges. Anyway, this made a showstopping dessert on a recent family gathering. Dressed up with billowy whipped cream and piled high with strawberries, kiwis and white peaches, the otherwise unassuming plain pavlova shell looked mighty grand. The shell was crisp and the inside soft, light and marsmallowy. I only wish it hadn't been so sweet. Thankfully generously toppings of whipped cream and fresh fruits counteracted the sweetness somewhat. I imagine a tart passion fruit sauce drizzled all over would be fantastic. Or maybe a zippy lime curd, it would go so well with the oh-so-sweet pavlova.
For anyone who's looking to make a pavlova, this is a good recipe to try. Very simple. I guess I also owe it to this helpful tip that my pavlova didn't end up a weeping mess - which is to make sure the sugar is dissolved completely when beating the egg whites. Now I just wonder, how do you remove the pavlova from the baking paper without cracking it. Tips, anyone?
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| The beaten meringue all thick & glossy and ready to be bake. |
(Recipe adapted from Best Recipes here )
Ingredients:
4 egg whites
1 cup (250ml) sugar
1 tsp lemon juice or vinegar ( I used apple cider vinegar)
2 tsp cornflour
Method:
1) Whisk egg whites until frothy. Add all the rest of the ingredients and continue whisking until very glossy and thick and stiff. Make sure all the sugar has dissolved - feel by rubbing between fingers. It should feel smooth and not grainy.
2) On a baking paper lined tray, pile on the meringue, shape the meringue into a large centre with a slight hollow in the centre.
3) Bake in a preheated oven at 130 C for 1 1/2 hours or until crisp on the outside. Turn off oven and leave the pavlova to cool in the oven with the door slightly ajar.
4) Generously pile on whipped cream and fresh fruits just before serving. Done!
I'm afraid that's the nature of Pav, looks beautifully domed shape whilst cooking in the oven, but once removed from the oven to cool, the outer shell cracks very easily. Unless you make meringue, slow cooking (I used 60C) in the oven for real long time (overnight) to get completely dried out palm sized meringue disks.
ReplyDeleteHowever, your Pav still looks beautiful and I'm sure it tasted very very yummy! G and A will sure enjoy it eh
ReplyDeleteMine cracked too, but it was ok because it didn't collapse.
ReplyDeleteI use baking paper (from Tesco) and Glad has the same type of paper too (but whiter) and they are non stick. If properly baked, it will just slide off the paper.
If baking mini pavlovas, I think the sugar can be reduced, but big ones... hmmm.. I think will need the sugar to keep the structure intact.
you have a lovely blog!
ReplyDeleteim too scared to make pav cause it might collapse!
your recipes look great ! and oh i have to try that chiffon cake!
making pavlovas is really challenging for me, i remember i had one or two failed attempts. I think it's normal to have cracks, cant actually remember how i removed that from the paper..but shouldnt be a major problem for me that time, otherwise i would have remembered. Can see that your pavlova can still withstand the weight of the fruits topping..mine could..but not too much, the pavlova couldnt sustain , the toppings will break my pavlova!! ha!
ReplyDeleteHi Lishan, Wendy & Lena, thanks for the feedback on your pavlovas. I guess cracks are the norm then, eh. Yeah, mine held up well to weight of the toppings. it's just the sides around it that's so fragile.
ReplyDeleteHi Ann, i'd love to hear how the chiffon turned out for u!