Help Me Please, How can you make an Simple Pavlova????

Answer 1

Hi there, try this site for a recipe:

Answer 2

Ingredients:
3 egg whites (room temperature) (Make sure that you don't get any yolk in - or they won't fluff. I separate each one separately into a glass - before adding it to the others.)
9 slightly rounded tablespoons white sugar
1 teaspoon vinegar
1 teaspoon cornflour
2 drops vanilla essence (if available)

Method:
1. All the bowls and beaters must be scrupulously clean with not a skerrick of dampness—or the egg whites will not fluff.
2. Beat the egg whites until they form peaks.
3. Slowly add the sugar—1 tablespoonful at a time. This should take about 5 minutes.
4. When all the sugar is added the mixture should be very white and shiny.
5. Fold in cornflour, vinegar and vanila.
6. Spread onto an oven tray covered with a piece of wet greaseproof paper—keeping the peaks—like a mini mountain range.
7. Bake in the oven around 150 degrees centigrade for 10 to 15 minutes and then turn the oven off—without opening the door. Leave the pavlova there for an hour or two or three. I really doesn't matter so long as it's turned off and you can see through the glass that the pav. isn't going too brown.
8. Serve with whipped cream, strawberries, raspberries, kiwi fruit—or any other fruit you like. Even a chocolate Flake bar is good.
9. To prevent the pavlova going soft—don't add the cream 'til just before you serve it. When I whip the cream, I do not add extra icing sugar as the recipe is sweet enough.
10. If you want to make a slightly bigger Pavlova simply increase the number of egg whites you use. Just add an extra 3 tablespoons of sugar per egg white.

Answer 3

Make meringue mix and spread out on greaseproof paper on a baking sheet. Cook on low temp same as for meringue but remember that pavlova is supposed to be a little bit chewy in the middle not crumbly like meringue. When cool add some whipped cream & fruit of your choice

Answer 4

3 large fresh eggs
6oz caster sugar

preheat oven to gas mark 2 300of (150oc)

lightly grease a baking sheet and line with baking paper.

seperate the eggs and beat egg whites until stiff ( you should be able to tip the bowl upside down without the mixture falling out)

whisk in the sugar 1oz at a time

spread some of the mixture into a circle and then with a spoon place large spoonfulls to make the edges make sure that the dollops around the edges meet so that none of your filling weeps out.

place in oven turning down to gas mark 1 275of (140oc)
bake for an hour then switch off oven and leave until cold.

Filling (Just before serving)

10floz cream whipped
12oz soft fruits
a little icing sugar

place the wipped cream into the centre of your pavalova then decorate with fruits sprinkle some icing sugar over the top.

Answer 5

here you go:

Serves 4

Degree of difficulty: Medium

You need:
3 egg whites
1.5 cups castor sugar
1 teaspoon cornflour
1 teaspoon vanilla essence
4 tablespoons boiling water
300 ml bottled cream
Fruit topping of choice (passionfruit, strawberries, etc)

Method:
Place all ingredients in bowl and beat until stiff (at least 10 minutes).
Cover oven tray with foil. Spread the mixture into a round shape about 25cm across.
Place in the centre of the poven and bake at 150 degrees for half hour. Turn oven off - DO NOT OPEN OVEN - leave in oven until cool.
For filling, whip cream with a few drops of vanilla essence.
Top with fruit and serve.


hope this helped you and bon appetit! ( :

Answer 6

Try the following
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.

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.

Or Ingredients
6 egg whites
350g/12oz caster sugar
2 tsp cornflour
2 tsp white wine vinegar
425ml/¾ pint double or whipping cream
1kg/2¼lbs seasonal fruit

Method
1. Preheat oven temperature to 170C/325F/Gas 3.
2. Whisk egg whites until stiff, beat in half the sugar and continue beating with remaining sugar, cornflour and vinegar. Meringue should be glossy and stiff.
3. Take a flat baking sheet and cover with baking parchment. Spread meringue in a circle (approximately 25cm/10in diameter) with a slight dip in the middle. Sprinkle with caster sugar and bake in the oven for 30-40 minutes until baking paper peels away easily from the base of the meringue.
4. Leave to cool, remove paper and put meringue on serving dish, cover with lightly whipped cream and plenty of fruit in season. Serve.

or Ingredients
4 egg whites
pinch of salt
225g/8oz caster sugar
4 tsp cornflour
2 tsp raspberry vinegar
½ tsp vanilla essence
285ml/10fl oz/½ pint double cream
For the filling
285ml/½pint double or whipping cream, whipped
Prepared fruit, such as raspberries and strawberries



Method
1. Preheat oven to 135C/275F/Gas 1.
2. In a clean bowl, mix the egg whites and salt until stiff. Add the sugar one tablespoon at a time, whisking until very stiff and glossy, then beat in the cornflour, vinegar and vanilla.
3. Butter a shallow ovenproof dish and fill with the meringue, hollowing out the centre to form a nest shape.
4. Bake for one and a quarter hours, remove and cool.
5. When cool, fill the hollow meringue with the whipped cream and top with the prepared fruit. Serve

Answer 7

4-6 egg whites

pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour


(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Preheat oven to 400F(200C).
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 cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.

Answer 8

Just don't educate it too much and it will be simple

Answer 9

Try www.bbc.co.uk/food and do a serach