How do you make Pavlova??

Question

*** on Folks!! Please be let it be a simple of way to make it!

Come on Folks....I'm gonna make it for my Partner Parents...they are coming round next week for dinner and I thought this would be a nice treat! What you think!!

Answer 1

PAVLOVA by Renata Webster: www.aussie-info.com

In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova.† Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.

Traditional Pavlova

4-6 Egg whites
1 tsp White vinegar
pinch Salt
½ tsp Vanilla essence
8oz Castor sugar/sugar (equal parts
2 level tsp Cornflour
Preheat oven to 400° F (200° C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornstarch.

Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking) Electric oven: turn oven to 250° F (130° C) and bake undisturbed for 1 ½ hours. Gas oven: bake at 400° F (200° C) for ten minutes, then turn oven to 250° F (130° C) and bake a further hour. Turn oven off, leave pavlova in oven until cool.

Top the pavlova with whipped cream and decorate it with fruit as desired. Castor sugar/superfine sugar Cornflour/cornstarch

PAVLOVA by Stephanie Jaworski: www.joyofbaking.com

For the meringue cake:

4 Large egg whites
1 cup Superfine (castor) sugar
1 tsp White vinegar
½ Tbs Cornstarch (corn flour)
For the topping:

1 cup Heavy whipping cream
1 ½ Tbs Granulated white sugar
1 tsp Pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or the fruit of your choice
Preheat the oven to 250° F and place the rack in the center of the oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the superfine sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold it in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake the meringue for 1¼ hours or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container.

Just before serving, place the meringue gently on a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten the whipped cream with the sugar and vanilla; then, mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8.

Answer 2

Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.

Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.

Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. (For important information about cooking at gas mark 1, click here. )Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly.

To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.
Ingredients
3 large fresh egg whites


6 oz (175 g) caster sugar


For the topping:

10 fl oz (275 ml) whipping or double cream, whipped


12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants


a little icing sugar


Pre-heat the oven to gas mark 2, 300°F (150°C) .

You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily

Answer 3

You have the recipe already. It's important to add the vinegar and cornflour, because a Pavlova meringue should be soft in the middle.
Whoever said it's SOOOO! seventies needs to ask him/herself the age of other favourite recipes! They would be amazed how 'dated' some recipes are. There are even some around which go back beyond the 70's. Like Roast beef and Yorkshire pudding, or Lancashire Hotpot. Pasta - Marco Polo brought pasta from China in the 15th Century - sooo not now! And, my God, potatoes. Queen Elizabeth I was on the throne - now how dated is that - I mean she died in 1603!

Answer 4

I would buy the bases like Sundae said.....they're just as yummy and a little bit chewy!!!

I would use fresh rasberries too.

Fill the bases with the best vanilla ice-cream a few rasberries, top with whipped double cream and more rasberries.

Arrange on individual serving plates, with left over rasberries - make into a coulis and drizzle around the mini pavlova's on each serving.....YUMMY

You could drizzle some coulis into each base before you put the ice-cream in too.

I think your partners parents will be really impressed.

Answer 5

I sure hope you have Talent in the kitchen, if you have doubt, don't even try it, what can go wrong, will go wrong if you don't know how to fix it first. "Well at least I tried" is not the name for a dessert, the last thing that touchs the taste buds and be remembered as the end of a great meal. Have plan "B" ready just in case. It's a risk-reward, if you think you can do it, do it, just don't try to swim the English Channel if you can't tread water. Good Luck

Answer 6

If I were you I'd go out and buy the meringue bases because they're a bugger to make. Whip some cream and stick on the bottom, then top with raspberries and a dusting of icing sugar.

Answer 7

How about NOT making it?
It is Sooooooo 1970s and pretty disgusting!

Answer 8

you whip it good.

Answer 9

what !!!!!!!!!!!!!!!!!!!!!!!!!!!!! i'd like to know