who wants to whip up a pav?

Since it was someone’s very big special day yesterday and that special someone loooooves pavlova so much he may or may not have named his company “Pavlova Systems”, okay so the cat’s outta the bag and let’s say he did…. and that special someone wanted his favorite dessert which leads me to now…. teaching you lot how to perfect making a pavlova.  Which for the record, all you yanks out there, is not “just a giant meringue” this kind of blasphemous talk will get you a sock in face and not much else!!

Gone however are the day’s when everyone’s Nana whipped up a pavlova at given opportunity and the ubiquitous pavlova made it’s entrance at parties, unfortunately these golden days are long gone and now you buy them at the supermarket…. pre-friggin-made, unheard of, what, pre-made, I said,  I never thought I’d see the day, and technically since I’m here, I don’t but I’m outraged no less.  And nothing was more embarrassing than bringing your new husband home to the motherland and talking it up how much he would be practically bathed in pavlova, that every man and his dog, or just family members would be bending over backwards to present their very own confection delight for his taste and approval, only to be met with one lousy store bought one!  I guess I think a bit too highly of myself eh?

There are really only a couple of rules to making a pav, 1. is actually you never know how its going to come out, you can improve your odds but essentially you’re just the side kick and if it decides to be as flat as a friggin pancake you don’t have a hope in hell. 2. you CANNOT go too slowly when adding the sugar…. if you’re adding the sugar and it feels like the most painful cooking experience thus far, then you’ve most likely nailed it….if not you’re going too fast.  3. Do not under any circumstances open the oven…. ever, in fact, leave the room, don’t even look at it, set a timer, when it’s done, turn off the oven and leave again…. go to a movie, play frisbee, walk the damn dog,  just do whatever it is you people do, I don’t really care, just resist the temptation and leave it alone.  4. Yes it’s really really worth it!

Traditionally the perfect pavlova is a thin crunchy exterior shell and a soft chewy melts into your mouth interior……. ahhhh a sigh of satisfaction.  The standard topping is passion fruit, which grows on vines pretty commonly in your back N.Z garden, but will cost you at least one of your arms here, and anyway  I couldn’t find a passion fruit in these neck of the woods, so the next best combo is blueberries and some common as muck sliced kiwis…. a little tradition will go a long way.

finished-pav1

Pavlova

3 egg whites

1 c superfine sugar

3 tbsp cold water

1 tsp white vinegar, 1 tsp vanilla essence, 3 tsp cornstarch

Topping: whipped cream and your fruit of choice

Oven 300F

MUY IMPORTANTE! Make sure the bowl and beaters of either standing mixing or hand mixer are super clean, otherwise they will not whip your eggs into the fluffy consistency we are looking for.  Having said that beat eggs until stiff and dry.  Add water, beat again.  Add sugar, VERY VERY gradually until glossy.  Slow beater add vinegar, vanilla and cornstarch. Scoop out onto baking sheet lined with parchment and greased.  Place into oven for exactly 50 mins (please make sure your oven runs true to temperature, ie a thermometer, if not adjust so it is a true reading of 300F), bake, when done turn oven off and leave to cool inside.

Top with whipped cream and fruit.  You have now made and eaten your first Pavlova, congrats!

Advertisements

8 Comments

  1. Jill
    Posted March 19, 2009 at 4:45 pm | Permalink

    WOW, what a ripper of a Pav… better than a store bought one!

  2. Posted March 20, 2009 at 3:22 pm | Permalink

    i’ve made pavlova a few times – (and absolutely loove it) but never adding the sugar slowly- ~ i’m going to try it again your way 😉 the recipe i use was featured on d*s a few months back- So i’m excited to try a new variation ~ gracias!

  3. thecatskillkiwi
    Posted March 20, 2009 at 3:52 pm | Permalink

    Hey Cara, let me know how the recipe works out for you, you can’t beat a good pav!

  4. Posted March 23, 2009 at 9:32 am | Permalink

    This is one of my favorite cakes! I have been looking for a recipe for a long while! I will have to make this!
    Btw, my family are over in Delhi. we all can not wait for spring!

    • thecatskillkiwi
      Posted March 23, 2009 at 10:59 am | Permalink

      Hi Ulla, i’d love to hear back how it goes with making this pavlova, just remember when you tip it out onto the baking sheet, try not to over shape it just especially the sides, it cooks a lot better when its in a more natural form… hope this helps. and YES can’t wait for spring!

  5. Jiz
    Posted April 18, 2009 at 10:48 am | Permalink

    hey toni, i actually made this for my sister and her boyfriend and while mine didn’t look as perfect as yours (i suspect that my oven is on the hot side), they loved it and ate the whole thing! i have to try it again, thanks xoxoxo

  6. holly
    Posted July 24, 2011 at 5:29 am | Permalink

    i failed. mine went really brown at the 35 minute mark…..had to turn off to stop it burning. no idea what went wrong as I always through my oven was pretty spot on.

    bother.

    • thecatskillkiwi
      Posted July 24, 2011 at 2:22 pm | Permalink

      ovens can go out of whack! they need to be re-calibrated occasionally, which means resetting the internal temperature. Shove a thermometer in and see what it reads.
      curious to know, sounds like it was just far too hot.


3 Trackbacks/Pingbacks

  1. […] things Pavlova, Mr Dobson taunted me with a “fresh fig and walnut meringue” hmmm, NOT Pavlova, but worth investigating no less… I was highly skeptical however,  knowing the inner […]

  2. […] pavlova My sister sent this tea towel over for Mr Weiss, who as you may or may not know is a massive fan of the Pavlova… […]

  3. […] here.  I was in too much of a food induced at this stage to take a finished pavlova photo, but it was […]

Post a Comment

Required fields are marked *
*
*

%d bloggers like this: