It's one of those desserts that looks insanely delicious all the time, but I know that meringue can be fickle so I avoid it like the plague.
But really, how long can someone avoid a delicious sugar filled plague?
Not long.
Easy Pavlova
Original recipe here
What You Need
4 egg whites
1 cup white sugar
1 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch
1/2 cup blueberries
1/2 cup raspberries
AND BECAUSE I AM A CHEATER...
1 can whipped cream
What You Do
1. Preheat oven to 300F and line a baking sheet with parchment paper
2. In a large bowl, beat egg whites until they begin to stiffen
3. Add the sugar, 1 Tbsp at a time, beating well after each addition
4. Beat until thick and glossy, and then gently fold in the vanilla, lemon juice and cornstarch
5. Spoon on to parchment paper in a circle about 9" in size. Spoon from the centre towards the exterior of the circle to create a kind of depression in the middle of the pavlova
6. Bake for 60 minutes
7. Let cool on a wire rack
8. Fill the centre with whipped cream and top with berries before serving
--
So, if you've never made a pavlova before (like me!) or you've never baked meringues, you might be surprised to find that they crack and fall. You can't sneak a peek when they're in the oven, and you can't store them anywhere humid (not even in the fridge) or they'll turn in to mush.
My pav baked beautifully, but I had to whip it out of the oven and on to a rack to get dinner going so I suffered the consequences - aka a pav that tastes AWESOME but looks something AWFUL.
From my internet research skillz, you can a) accept cracks and deflation as fact and fill holes with whipped cream or, better yet, b) after the hour is up, just turn off the oven and leave the pav in the oven so they both cool evenly.
I think I will try option b) myself next time I bake one. Which might be soon. Provided it's a giant, delicious, marshmallow like cake.
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| Here's an over-all view of my cracked, deflated pavlova. Looks bad, tastes great! |
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