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Original poster

Can I have your perfect Pavlova recipes/methods please.

46 replies

MaidenMotherCrone · 21/12/2018 16:03

I’ve made them many times using different cook book recipes and they always, always bleed and fall apart ( apart from once and that was a fluke). I have a fan oven if that helps but it does have different settings, top&bottom heat etc. I know it’s something I’m doing wrong.

I do one every Christmas and for once Id just like it to look nice (they always taste nice but I’m disappointed with how they look).

I don’t need fancy flavours, it’ll be cream and strawberries as that’s what my lot like.

Please, please help me out.

OP posts:
Scotinoz · 21/12/2018 16:25

I use a Nigella recipe, and it produces a perfect pav. Crunchy on the outside and chewy on the inside. I lived in Aus for many years and the 'perfect pav' is a hot topic 😂

www.nigella.com/recipes/chocolate-raspberry-pavlova

Mulberry72 · 21/12/2018 16:36

Delias Pavlova method is absolutely foolproof!

The trick is to switch the oven off when it’s finished cooking and leave the oven to go cold. Makes lovely crispy, chewy meringue!

Original poster
MaidenMotherCrone · 21/12/2018 16:41

Oh bugger, I’ve done both of those. Could it be the fan over do you think?

OP posts:

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Original poster
MaidenMotherCrone · 21/12/2018 16:41

Fan oven

OP posts:
ContadoraExplorer · 21/12/2018 16:45

I always use Delia's and have a fan oven, pavlova turns out well all the time. Maybe it's the whisking?

Dontsweatthelittlestuff · 21/12/2018 16:47

Buy one in Lidl. They have a great raspberry and gin on this Christmas.

trashcansinatra · 21/12/2018 18:08

The best is Stephanie Alexander, from Confident Cook. The trick is to turn it upside down before adding the topping. Amazing. Every. Time!

www.stephaniealexander.com.au/what-to-cook/recipes/pavlova-recipe-2/

Original poster
MaidenMotherCrone · 21/12/2018 18:16

@DontSweat....... wash your mouth out Grin

Shop bought would be admitting defeat.

I don’t think it’d be eaten to be honest.....

OP posts:
Theknacktoflying · 21/12/2018 18:21

Add sugar re—aa—ll—slowly
eggs start at room temperature

Tried Mary Berry?

HermioneWeasley · 21/12/2018 18:22

Are you mixing the sugar in enough? It shouldn’t still be grainy within the egg white, it should be fully dissolved.

Jasonmendoza · 21/12/2018 18:49

Yes Delia's recipe. Oven on for an hour then switch it off and leave the pavlova in til cold

Busytizzy · 21/12/2018 19:14

If there's any trace of grease on your mixing bowl or whisk, your meringue won't rise. So clean them both with very hot water and fairy liquid just before you start, or some people wipe with lemon juice.

NotTheQueen · 21/12/2018 19:25

Been making pavs since I was 8 beside my Nana.

  1. your sugar needs to disappear into the egg whites. Beat, beat, beat!
  2. your whites need to be so stiff that you can turn the bowl upside over your hea, top the bottom and still not have whites all over your head. So beat, beat, beat!
  3. don’t keep opening the oven, it’ll cause it to collapse and crack

Finally, I use the Edmonds recipe as did my nana

edmondscooking.co.nz/recipes/desserts/pavlova/

Original poster
MaidenMotherCrone · 21/12/2018 19:50

I’ve done Mary’s, Delia’s, Nigella’s and so many more it must be my egg/sugar mixing method.

I’m going to try Edmund’s. I’ll report back with the results. Fingers crossed.

OP posts:
Scotinoz · 21/12/2018 21:26

Is your oven the right temp? Like, have you got a thermometer to put in and not rely on what the dial says? I know mine is way out!

Original poster
MaidenMotherCrone · 22/12/2018 17:14

I’ll get an oven thermometer to make sure

OP posts:
Original poster
MaidenMotherCrone · 22/12/2018 17:15

All my other baking and cooking is spot on oven wise but I’ll double check

OP posts:
Original poster
MaidenMotherCrone · 24/12/2018 18:31

Well I checked the oven temp and it’s good. No bleeding this time but it’s just the same as always.... falling apart. Any ideas? Anyone use a fan oven and have success?

Can I have your perfect Pavlova recipes/methods please.
OP posts:
Violetroselily · 24/12/2018 18:54

Sorry I can't help with the recipe as I tend to make a hash of it, but my top tip is to melt some white chocolate and smooth a layer of it on top of the pav once it's cooled, then top with the cream and fruit

Fucking lush

LizzieSiddal · 24/12/2018 18:58

I wpuldnt worry about the “falling apart”, mine often does that but no one will notice! Cover it with cream and fruit then sprinkle with icing sugar (especially around the cracks).

LizzieSiddal · 24/12/2018 19:00

I use a fan oven but I usually have it lower than the temp states as mine is always too hot.

I also usually let it stay in the oven until the oven is cold. It goes all gory in the middle then. Yum!

comeagainforbigfudge · 24/12/2018 19:00

That looks amazing! Right, i wasnt going to do one but sod it, I am now. Well, once the kitchen is cleaned and the rest of the food prep is done.

LizzieSiddal · 24/12/2018 19:02

*gooey

LizzieSiddal · 24/12/2018 19:04

At Xmas I do an Xmas wreath. It’s a bbc recipe.

www.google.co.uk/amp/s/www.bbc.com/food/recipes/christmas_pavlova_20589/amp

NotSureWhoIAmToday · 24/12/2018 19:12

Just to add to the pavlova discussion, you can do dairy-free ones by whisking coconut milk to create a whisked coconut cream (Google it as you need to fridge the tin for 24 hours and then, without mixing it at all scoop the top thick stuff off the liquid and just whisk the white stuff). Top with mango/passion fruit/pineapple. Is lush. You'll need a couple of tins at least. And don't use low fat stuff

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