kate1
member
Reged: 18/08/2008
Posts: 2048
Loc: Leicestershire
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Has anyone got the perfect pavlova recipe, that they do make?
I have tried different ones, but they all are a bit hit and miss. Is it 3 or 4 eggs, and do you put vinegar in or not?
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PLASMO
member
Reged: 13/03/2008
Posts: 3960
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Hi Kate,
Love making pavlova, I always follow Delia Smith's recipe, I do add vinegar, and use just three eggs. I think where a lot of people go wrong with a Pavlova is when it is ready in the oven, they immediately open the door, I leave the pavlova in until the oven really cools down and you will find it never cracks.
I often do little mini pavlovas, putting squares of greaseproof paper in a muffin tin, they usually go down very well.
Have you ever done a Pavlova with passion fruits and raspberries kate, it is delicious?
Plasmo x
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Lillie
member
Reged: 04/06/2008
Posts: 1336
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I am not the worlds best cook but would love to be able to make a pavlova.
Oh Plasmo it sounds like you make a wonderful one, when can I pop round ? lol
Sue x
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PLASMO
member
Reged: 13/03/2008
Posts: 3960
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Lillie,
You know you would be welcome anytime.
Plasmo x
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Jenniferpl
member
Reged: 15/04/2008
Posts: 482
Loc: South East London
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Hi Kate1
I use Mary Berry's recipee, it's 4 egg whites, sugar, white wine vinegar and cornflour, it never fails. The vinegar makes it marshmallow in the middle and the corn flour stabilises the mixrture. You also need to leave pavlova's in the oven to cool down to get the outside nice and crisp. I coat the bottom of mine with chocolate before adding the cream and fruit - apart from being very tasty it keeps the bottom of the merrangue crisp
One of the main thing is to make sure that you have no yolk in the egg white mixture and the the bowl is spotless - i usually rub a half a lemon round the bowl to ensure that there is no grease
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 Jennifer
Edited by Jenniferpl (26/08/2008 10:22)
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kate1
member
Reged: 18/08/2008
Posts: 2048
Loc: Leicestershire
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Jenniferpl.
Think I will try yours next.How much sugar?
And do you put water under the baking parchment?
Plasmo,
The Delia one I found was just eggs and sugar, no vinegar...it was ok but more a meringue than a pavlova...yours sounds a better one.
Tried one from Come Dine With me last week and it was perfect in the practise one, then did it for dinner when we had friends round at the weekend, and although it was acceptable, it spread out a bit and there were a few cracks, but maybe that was 'cos I had a peek at it before oven cooled!
Thanks for the help!
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Jenniferpl
member
Reged: 15/04/2008
Posts: 482
Loc: South East London
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Hi Kate1
I'll pm you the recipee tonight when I get home. But plasmo is right never open the oven!!! I tend to make mine the night before, then when the cooking is finished turn the heat off and go to bed, the pavlova will be perfect in the morning.
Have a good day
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Jennifer
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kate1
member
Reged: 18/08/2008
Posts: 2048
Loc: Leicestershire
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Jenniferpl,
Thank you so much for promising a pm with the recipe...I appreciate that! And promise not to open oven door again!
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