PrincessInOz
Thanks for my avatar, Mary Jo!
- Joined
- Feb 8, 2010
- Messages
- 108,009
Pavlova
I made the Pavlova for Christmas lunch dessert. It will be a standing regular item on my menu plan from now on.
My starting ingredients:
Preheat oven to 120C. Line a tray with baking paper. Use a round baking tin to draw one large circle (22cm) then draw another circle inside it approximately 13cm wide.
Beat egg whites and salt until soft peaks form. Beat in sugar, a little at time until meringue is stiff and shiny. Sprinkle over sifted cornflour, vinegar and fold in lightly.You should be able to up end the bowl at this stage with no fear of anything coming out.
Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.
Place meringue in oven for 2 hours at 120C. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing. I made the meringue the day before and left it in the oven overnight.
Topping ingredients:
When cool, spread with whipped cream, drizzle on raspberry coulis then decorate with cherries, blueberries, strawberries and raspberries.
Because my DH is lactose intolerant, I kept the cream off the meringue and only added it to the individual serves. It worked out great for all concerned. We could add as much or as little cream as we wanted.
My pavlova!
I made the Pavlova for Christmas lunch dessert. It will be a standing regular item on my menu plan from now on.
My starting ingredients:
- 4 eggs whites (at room temperature)
- Pinch of salt
- 200 - 250g castor sugar
- 2 tsp of cornflour (sifted)
- 1 tsp white wine vinegar
Preheat oven to 120C. Line a tray with baking paper. Use a round baking tin to draw one large circle (22cm) then draw another circle inside it approximately 13cm wide.
Beat egg whites and salt until soft peaks form. Beat in sugar, a little at time until meringue is stiff and shiny. Sprinkle over sifted cornflour, vinegar and fold in lightly.You should be able to up end the bowl at this stage with no fear of anything coming out.
Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.
Place meringue in oven for 2 hours at 120C. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing. I made the meringue the day before and left it in the oven overnight.
Topping ingredients:
- Whipped Cream
- Berries and cherries (or any other fruit you like)
- Raspberry coulis
When cool, spread with whipped cream, drizzle on raspberry coulis then decorate with cherries, blueberries, strawberries and raspberries.
Because my DH is lactose intolerant, I kept the cream off the meringue and only added it to the individual serves. It worked out great for all concerned. We could add as much or as little cream as we wanted.
My pavlova!
