Pavlova

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By Darren Purchese

One of THE most iconic desserts of all time and a real favourite of mine especially during the summer. Pav can be a bit temperamental so you’ll need a couple of practice goes so you can learn how your oven bakes and gauge cooking times to ensure success. Don’t underestimate the pav! It’s not tricky to make once you have practiced it a couple of times, but you do need a bit of patience. I would preheat my oven after dinner and make the pavlova Christmas Eve. Then you can just leave it in the oven overnight.

It’ll be worth it though to see their faces at Christmas lunch when you bring this to the table.

Makes:             1 x 20cm round Pav

Serves:             8-10

Prep Time:       30 minutes

Cook Time:      50 minutes plus 5 hours cooling minimum

Time

6

hour

0

minutes

Degree of Difficulty

Medium

Save

7

Portions

8
servings

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Ingredients

Servings

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6 egg whites, room temperature
½tsp cream of tartar *
 pinch salt
1 vanilla pod, seeds scraped
400g caster sugar
2tsp cornflour, gluten free
2tsp white vinegar
400 ml cream, thickened
12 passionfruit, cut in half and seeds scooped
 * cream of tartar is added to the egg whites to create a creamy consistency; it is available from most large supermarkets these days.
1

To get started… Preheat an oven to 150°C and line a heavy baking tray with paper. Take a 20 cm diameter cake tin or ring and place into the middle of the paper; use a pencil to draw a circle around the tin. Flip the paper so the drawn ring is underneath.

 

2

To make the meringue… place the egg whites, cream of tartar, salt and vanilla seeds into an immaculately clean bowl of an electric stand mixer. Attach the whisk and start to whip the egg whites on a medium speed. Whip the whites to a white foamy meringue and then add the caster sugar a tablespoon at a time. Continue until all but 50g of sugar has been incorporated, this should take around 15 minutes. Turn the machine to high and whisk for a further 5 minutes. Mix the cornflour into the remaining sugar and fold into the meringue using a silicone spatula or large metal spoon. Ensure the sugar/cornflour is fully incorporated. Next fold in the vinegar.

 

3

To shape the pav… spoon all of the meringue into the centre of the circle on the lined paper and use a medium step palette knife to shape and compress the meringue into a large dome shape. Next start to push the meringue out to the edges of the circle, smoothing the top at the same time. You are trying to obtain a thick disc of ‘pavlova’ shaped meringue. Invert the centre top surface of the meringue with a palette knife to create a small lip around the top edge of the meringue.

 

4

To bake the pav… ensure the fan is tuned off in your oven and place the tray onto the middle shelf. Immediately turn the oven down to 100°C and bake the pavlova for 50 minutes. Turn the oven off and leave the pavlova to cool down in the oven for a minimum of five hours. The pav should be crunchy on the outside and soft and marshmallowy in the centre, a little browning on the exterior is perfect and that is what holds it and gives it its crunch. Remove from the oven and gently remove the paper from the base

 

5

To serve… whip the cream to firm peaks, spoon onto the surface of the pav and then spoon the passionfruit seeds on top.

 

1
0 hours 0 minutes

To get started… Preheat an oven to 150°C and line a heavy baking tray with paper. Take a 20 cm diameter cake tin or ring and place into the middle of the paper; use a pencil to draw a circle around the tin. Flip the paper so the drawn ring is underneath.

2
0 hours 0 minutes

To make the meringue… place the egg whites, cream of tartar, salt and vanilla seeds into an immaculately clean bowl of an electric stand mixer. Attach the whisk and start to whip the egg whites on a medium speed. Whip the whites to a white foamy meringue and then add the caster sugar a tablespoon at a time. Continue until all but 50g of sugar has been incorporated, this should take around 15 minutes. Turn the machine to high and whisk for a further 5 minutes. Mix the cornflour into the remaining sugar and fold into the meringue using a silicone spatula or large metal spoon. Ensure the sugar/cornflour is fully incorporated. Next fold in the vinegar.

3
0 hours 0 minutes

To shape the pav… spoon all of the meringue into the centre of the circle on the lined paper and use a medium step palette knife to shape and compress the meringue into a large dome shape. Next start to push the meringue out to the edges of the circle, smoothing the top at the same time. You are trying to obtain a thick disc of ‘pavlova’ shaped meringue. Invert the centre top surface of the meringue with a palette knife to create a small lip around the top edge of the meringue.

4
0 hours 0 minutes

To bake the pav… ensure the fan is tuned off in your oven and place the tray onto the middle shelf. Immediately turn the oven down to 100°C and bake the pavlova for 50 minutes. Turn the oven off and leave the pavlova to cool down in the oven for a minimum of five hours. The pav should be crunchy on the outside and soft and marshmallowy in the centre, a little browning on the exterior is perfect and that is what holds it and gives it its crunch. Remove from the oven and gently remove the paper from the base

5
0 hours 0 minutes

To serve… whip the cream to firm peaks, spoon onto the surface of the pav and then spoon the passionfruit seeds on top.