Pavlova
Pavlova - light, gooey, creamy..... delicious! I keep hens, so have an endless supply of egg whites, which means lots of pavlova. The basic recipe is simple, and the variations are endless. This was my childhood favourite, especially as I used to be allowed to arrange the tinned peaches on the top.
Winter pavlova - I saw a recipe in a magazine for this, and it looks (and tastes) delicious - peeled satsuma pieces (fiddly!), scarlet pomegranate and caramelised walnuts (fried in equal mix of butter and soft brown sugar). Whip a little sherry into the cream.
Pavlova with a bite - mix lemon curd with the whipped cream, or try Greek yoghurt and cream. Top with strawberries and dust with icing sugar. Wow! (Don't do this too far in advance, or the lemon seems to make the strawberries bleed colour)
Big Pavlova - the basic recipe is 3 egg whites to 6oz sugar - the one below is 6 eggs and a pint of cream, decorated with strawberries and mint leaves.
PAVLOVA
3 egg whites
Oven - 150 deg C (bottom oven in a range cooker), turning down to 140 deg when
it goes in
Peel off the paper, put onto a large plate, and then get decorating. If you leave it for a few hours, the cream makes the meringue soften in the most delicious way. Eat
and enjoy!
Winter pavlova - I saw a recipe in a magazine for this, and it looks (and tastes) delicious - peeled satsuma pieces (fiddly!), scarlet pomegranate and caramelised walnuts (fried in equal mix of butter and soft brown sugar). Whip a little sherry into the cream.
Pavlova with a bite - mix lemon curd with the whipped cream, or try Greek yoghurt and cream. Top with strawberries and dust with icing sugar. Wow! (Don't do this too far in advance, or the lemon seems to make the strawberries bleed colour)
Big Pavlova - the basic recipe is 3 egg whites to 6oz sugar - the one below is 6 eggs and a pint of cream, decorated with strawberries and mint leaves.
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| Strawberry Pavlova |
3 egg whites
6oz caster sugar - light brown soft is great for the winter pavlova, and gives
a more chewy effect
1 teaspoon vinegar
1 teaspoon cornflour
1 tsp vanilla (if wanted)
Filling
half pint double cream, whipped (at least!)
fresh fruit
Oven - 150 deg C (bottom oven in a range cooker), turning down to 140 deg when
it goes in
Use a flat baking tray with sheet of silicone parchment. Whisk egg
whites until thick, add sugar slowly, whisking all the while. Finally add
the vinegar, cornflour and vanilla. Spread onto the baking sheet
in a circle roughly the size of a plate. Bake for about an hour,
then turn off the oven and leave the Pavlova inside. It should be
dry. Mary Berry suggests turning it over onto another sheet of paper in
order to cook the base.
Peel off the paper, put onto a large plate, and then get decorating. If you leave it for a few hours, the cream makes the meringue soften in the most delicious way. Eat
and enjoy!
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog.
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