MY FIRST PAVLOVA

I confess: No, I can’t bake! I have to make it public, so that in the future NOBODY asks me to do such a crazy thing like Pavlova. Excuse me. I am posting this creature, because I desperately wanted to participate in this Blog Hop event. I found this idea cool. Although the result is bit frustrating. Especially after seeing so many beautiful pictures of Pavlova in cooking magazines. How do they say it? The important thing is to participate, right? Hopefully, the Australians & New Zealanders don‘t feel offended by it. lol

I promise, I really followed all the instructions, tips & tricks. Well, it seems that in my case everything is useless when it comes to baking. What I like least about this weird activity is that I have to use exactly the same ingredients as in the recipes and follow the instructions precisely. I am sorry, that’s not for me. I need to fly around my kitchen like a headless chicken. Otherwise it’s not fun for me.

I don’t see any point in writing down the recipe when it didn’t really work out, but honestly, I baked it according to a recipe in my favourite cooking magazine Apetit. All the recipes had worked for me before. Except for this one.

mitzi's foodoo

So here is the preparation method. I would be more than happy if you let me know what I did wrong so that it ended up like that.

Ingredients: 4 egg whites / 225g golden caster sugar / 1 tsp cornflour / 1 tsp white wine vinegar / 284ml double cream / 450g berries, raspberries, strawberries, or blackberries or a mixture

Preparation:

  1. Preheat the oven to 150C. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
  2. Gradually add the sugar.
  3. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
  4. Spoon the mixture onto baking perchament and shape a circle according to the drawing using a flat knife. Put in the oven, turn the temperature down to 120C and bake for 1½ hours.
  5. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
  6. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks.
  7. Whip the cream, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream and serve.

mitzi's foodoo

Tips & tricks

EGGS Use fresh eggs at room temperature, because the whites can accommodate more air and whisk to a higher volume.

Separate the whites from the yolks very meticulously. Egg yolk contains fat, even a minimal amount of which can hinder the whisking. It is also necessary to use a perfectly degreased whipping bowl and whisk. Preferably break the eggs up into a special container and only with the assurance that you have the pure white, remove it into a measuring cup.

SUGAR Use as the finest semolina possible, but not icing sugar. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. If you do not feel the crystals, you have done a good job.

CURING Add the cornstarch and white wine vinegar to the merengue, because they help stabilize the egg white.

SHAPING Draw a circle about 18cm in diameter on a baking parchment. But beware – be sure to turn the parchment drawing face down. Otherwise, you will have an imprint on the merengue.

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Comments
28 Responses to “MY FIRST PAVLOVA”
  1. Hi Mitzi
    We are thrilled that you took part in our blog hop – it’s all about taking part rather than baking perfect pavs – mine got smashed to pieces!
    As for what went wrong – i’ll leave it to more expert bakers to comment but I’ve also had random bad luck with pavlovas. I blamed the wet weather but this may have just been wishful thinking 🙂
    Please go to http://www.ledelicieux.com/2011/11/25/black-forest-pavlova/ to enter your post details there so you can be part of the blog hop
    Cheers
    Christina @ The Hungry Australian

  2. Tastes really good.. totally approved!!

  3. Hi Mitzi,

    Thanks for joining us in the Pavlova Blog Hop!!! I think your pavlova looks great! I love the fresh berries on top.

    I’ve approved your link, but would you mind adding the Pavlova Blog Hop logo (available on my website)

    Thank you so much for joining us.

  4. Thanks for much for participating 🙂 I feel tat pavs can sometime be very temperamental. As long as they taste good, whatever 🙂 haha

  5. Amanda says:

    Hi Mitzi, I’m glad that you still participated, even though you were unhappy with your results. I think perhaps you might have over worked your egg whites. For the best results you should beat the whites with the stabilising agent (I use cream of tartar) just until soft peaks form and then begin adding the sugar 1 tablespoon at a time. Once the sugar is all incorporated, fold in the other ingredients with a spoon – there is no need to continue beating and I suspect that is where you went wrong.
    Well done for giving it a go, though!

  6. Mitzi, pavlova is challenging at times…. it doesn’t work out every time, even for the more experienced cooks. Keep plugging away at it, and give it some measured, slow preparation. The results will amaze you. Great job for participating!

  7. Michelle says:

    It looks delicious! Pavlovas are pretty hard things to master – I still haven’t but have learnt the art of covering all my dodgy pavlovas with delicious fruit and cream topping and seem to get away with it!

  8. I’ve never had a problem with pavs. I will say that I beat mine for about 15 minute in total though, to be sure the peaks are super stiff. The only tip I have is that everything be perfectly dry and grease-free. You pav doesn’t look bad at all though, just a bit flat.

  9. Dear Silvia

    Blueberries and raspberries are my fave summer berries and it looks awesome on your pavlova! Well done.

  10. The pav looks great… you worry too much 🙂

  11. foodandtools says:

    Your Pavlova looks great and you got the thumbs up on the taste from one of your friends. The times I used golden castor sugar in my Pavlova it seemed to make it soften quicker after it was baked and did not hold out as long as when I had used white sugar, however others my disagree!

  12. I like your pavlova! Mine went a bit flat but it is ok, you just pile on the topping and away you go! Love those pretty balls you have decorated it with!

  13. I dont know why you think you did so badly. I think it looks very delicious with berries and cream and cute pink balls

  14. Your Pavlova looks like it turned out great to me! It was my first time making one too, and I’m typically more of a cook than a baker. I hear Pavlovas can be quite fickle so I doubt it’s anything you did.

    • thanks, katherine. i’m more of a cook than a baker as well. comparing with some pictures, mine was a bit flat, but tasted good. the friends who tried were happy. that’s important.

  15. It’s all about playing along – especially when it comes out edible! Based on the slightly rough finish my guess is that you over-beat the whites a bit before you started with the sugar, the golden castor may have had something to do with it as well. The best thing about Pav is that the toppings cover a multitude of sins! 🙂 Thanks for joining!

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