MY FIRST PAVLOVA

Posted by mitzi's foodoo on November 26, 2011 · 28 Comments 

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.

Filed under COOK · Tagged with australia, bake, berries, blackberry, COOK, cornflour, cream, curing, egg, egg white, ingredient, kitchen, meringue, new zealand, pavlova, raspberry, shaping, spoon, stiff, sugar, vinegar, whisk