Talk

Advanced search

Pavlova disaster - how can I make it look more presentable?

(12 Posts)
hussherbye Sun 24-Dec-17 14:02:18

This one works well for me

https://www.deliaonline.com/recipes/collections/delia-online-cookery-school/strawberry-and-vanilla-pavlova

rubybleu Sun 24-Dec-17 13:56:40

This is a fairly reliable recipe:

www.taste.com.au/recipes/pavlova-3/e62d3cc8-a69d-4ae3-8a6d-5226751a274d

The bit about marking a circle on the foil is really helpful.

With no disrespect intended to the BBC, I've never found their versions of Australasian recipes to be very good!

PinkCloudDweller Sun 24-Dec-17 12:23:40

Hey, thanks for it out tips! I did do Eton mess with half of it and the other half was scoffed by the kids and their friends.

I'm making another tonight for tomorrow. Any tips? Rubybleu, you say piling the mixture really high helps? I'll try that, as well as getting the whites really stiff before adding any sugar x

OP’s posts: |
rubybleu Sat 23-Dec-17 21:05:03

That's how homemade Pavlova's supposed to look. Lots of cream and fruit and it will be amazing.

No they're not?

OP - careful reconstruction by cutting away at the wonky sides, and placing these bits on top, then covering in whipped cream should cover the worst. You'll lose the crunchy sides but if you ice it a bit like a cake it will be fine. Next time pile the mixture literally vertical before cooking & make sure your egg whites are a bit stiffer before adding the sugar.

As an aside, I discovered you can't get tinned passionfruit purée in the UK this morning!

Callamia Sat 23-Dec-17 17:55:04

Cream. Fruit. Cream. Fruit. Repeat.

Tipsntoes Sat 23-Dec-17 17:52:14

That's how homemade Pavlova's supposed to look. Lots of cream and fruit and it will be amazing.

bookbook Sat 23-Dec-17 17:48:04

Mine is usually slathered in cream , so no one would know any different here grin

Fekko Sat 23-Dec-17 17:47:55

Do you have lemon curd and double cream? Whip these 2 and add bashed up meringue and freeze for lovely ice cream!

chicaguapa Sat 23-Dec-17 17:43:53

Definitely turn it into an Eton Mess.

FadedRed Sat 23-Dec-17 17:37:47

IT doesn't matter what it looks like as long as it tastes good grin
Call it an avalanche, pronounced in a faux-French accent, and say you got the recipe from Heston Blumenthal.

WhyOhWine Sat 23-Dec-17 17:33:58

My pavlova disasters becomes eton mess

PinkCloudDweller Sat 23-Dec-17 17:33:11

My pavlova base looks rubbish. I tried to stop it spilling mid-cooking, and now it looks as if one third of it has exploded. Is there any way of disguising it, or do I accept I need to make a new one?

OP’s posts: |

Join the discussion

To comment on this thread you need to create a Mumsnet account.

Join Mumsnet

Already have a Mumsnet account? Log in