There are several topics on Ask Jo that pop up regularaly….triggering lots of questions and concerns. We all strive for a repertoire of several favourites that we can simply bake and enjoy. One recipe that’s on the top of the list is Pavlova. We all just love this delicious dessert. However issues with weeping, cracks and sinking can break hearts, so a simple guide and step by step might just help by giving some little tips that, if followed, will guarantee complete success!
Here they are:
1. Separate the room temperature eggs carefully; the whites must be completely free from yolk. Also make sure the bowl and whisk are clean and dry.
2. Whisk the whites on high speed (10) to very soft peaks. Add the sugar. This can be done in various amounts depending on the recipe
*2 tbsp at a time beating well in between each addition
*in 3 additions during the beating / whisking OR
*in one go!
(If you add the sugar in one go, allow the mixture to beat on high speed for 10 minutes) . See the recipe below!
3. When the meringue is high, glossy, very firm, white and smooth in texture with NO undissolved sugar. Add the cornflour and vinegar. If adding boiling water, pour water down the sides of the bowl. There are variations for various recipes, some have boiling water, some a combination of cornflour and vinegar, some simply vinegar.
4. Mix on speed 1 for 5 seconds or until just combined! Do not over mix! If overmixed the meringue will thin out. The mixture must remain very thick and hold its shape/
5. Stick baking paper to the tray with a little dollop of meringue and draw a circle as a guide for the meringue. A four egg meringue will need a circle of about 20 cm.
6. Pile meringue onto the tray and lightly run a spatula around the sides.
7. Bake for about 1 ½ hours and allow to cool slowly. Turn the over off and allow the Pavlova to cool. Pop a wooden spoon into the door of the oven to hold the door ajar.
As the meringue cooks and dries it will have slight cracks, this is to be expected and is nothing to worry about. However, sinking is caused by the shell being cooled too quickly.
8. When completely cool, carefully run a long spatula under the cooked shell and move to serving plate (if desired) or to a sealed container. The empty shell will keep for up to 3 days.
To serve: lashing of lightly sweetened cream and your favourite fresh seasonal fruit.
To check out the recipe on the KitchenAid Australian website just click the gorgeous picture of the finished product below.