I need a good recipe for a pavolva?!
1? hours 25 min prep
4 servings 1 Batch
3 egg whites
3 tablespoons water, cold
1 cup caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Beat egg whites until they are stiff.
Add cold water to the eggs, beat again.
Add castor sugar gradually while still beating.
Add vinegar, vanilla and cornflour, again, while still beating.
Put greased paper on a greased tray and bake at 150 degrees C (300 F) for 45 minutes.
Cool in the oven.
Answers: Pavlova:
1? hours 25 min prep
4 servings 1 Batch
3 egg whites
3 tablespoons water, cold
1 cup caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Beat egg whites until they are stiff.
Add cold water to the eggs, beat again.
Add castor sugar gradually while still beating.
Add vinegar, vanilla and cornflour, again, while still beating.
Put greased paper on a greased tray and bake at 150 degrees C (300 F) for 45 minutes.
Cool in the oven.
Ingredients:
4 egg whites
1 cup castor (super fine) sugar
1/2 tablespoon cornstarch
1 teaspoon lemon juice or vinegar
Directions:
1. Have eggs at room temperature.
2. Beat egg whites until stiff and shiny.
3. Gradually add sugar and cornstarch and beat until thick.
4. Fold in vinegar or lemon juice.
5. Spoon onto a piece of brown paper cut to the shape of the pavolva.
I've seen people use a paper bag ,cut into a circle about 10 inches in diameter. Be sure the edges of the pavolva are higher than the middle, so you have a place to put your whipped cream and fruit.
6. Bake in a slow oven, 250 - 300 degrees F for 2 hours.
7. When cold, decorate with whipped cream and
fruit of your chioce.
Kiwi fruit, strawberries, pineapple, mandarine orange segments, and bananas are all good choices. You can make it a plain or as fancy as you want.Good luck with this. I never made one, but lived in Australia for many years and have seen pavolvas made, and I ate my fair share too.I know the instructions are sketchy, but I added a few helpful hints (so just think what the original instructions are like!!!)
Ingredients:
4 egg whites
1 cup castor (super fine) sugar
1/2 tablespoon cornstarch
1 teaspoon lemon juice or vinegar
Directions:
1. Have eggs at room temperature.
2. Beat egg whites until stiff and shiny.
3. Gradually add sugar and cornstarch and beat until thick.
4. Fold in vinegar or lemon juice.
5. Spoon onto a piece of brown paper cut to the shape of the pavolva.
I've seen people use a paper bag ,cut into a circle about 10 inches in diameter. Be sure the edges of the pavolva are higher than the middle, so you have a place to put your whipped cream and fruit.
6. Bake in a slow oven, 250 - 300 degrees F for 2 hours.
7. When cold, decorate with whipped cream and
fruit of your chioce.
Kiwi fruit, strawberries, pineapple, mandarine orange segments, and bananas are all good choices. You can make it a plain or as fancy as you want.Good luck with this. I never made one, but lived in Australia for many years and have seen pavolvas made, and I ate my fair share too.I know the instructions are sketchy, but I added a few helpful hints (so just think what the original instructions are like!!!)
PAVOLVA:
for the chocolate meringue base:
6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped
for the topping:
500ml double cream
500g raspberries
2-3 tablespoons coarsely grated dark chocolate
Proceedure:
Preheat the oven to 180 C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Sprinkle over the cocoa and vinegar, and the chopped chocolate.
Then gently fold everything until the cocoa is thoroughly mixed in.
Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top.
Place in the oven, then immediately turn the temperature down to 150 C/gas mark 2 and cook for about one to one and a quarter hours.
When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers.
Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve, invert on to a big, flat-bottomed plate.
Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries.
Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
Serves 8-10.
hope this helps. enjoy.
Use the usual recipe but change the caster sugar for icing sugar and put your mixing bowl over a pot of boiling water. This is foolproof I have used it many times. Turn the pavlova over in the oven half way through the cooking and remove greaseproof paper. The pavlova will then be crispy and chewy in the centre.