Why is there a lot of syrup at the bottom of a pavlova?!
Why is there a lot of syrup at the bottom of a pavlova?
I use 6 eggs 12 ozs caster sugar 1 teaspoon cornflour and one teaspoon of vinegar and bake it for 1hour and 30mins at 130degrees
Answers:
Not baked properly, I'm afraid.
1/ Preheat oven at 150C/Gas mark 2
2/ Place Pavlova in oven and turn heat down to 140C/Gas mark 1 for 1 hour only.
3/ After the hours has passed, leave Pavlova to cool inside the oven.