Can I have your perfect Pavlova recipes/methods please.

[MaidenMotherCrone]

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.

Thank you for the praise but it’s still my bloody nemesis. It was cooked at 130* for 45 mins as per the Australian recipe. Then left to cool completely in the oven. The door wasn’t opened at any point until the oven was cold. I will not be beaten by a flipping Pavlova!

For future reference I found Lorraine Pascale's recipe super foolproof !

Although a little cracking is to be expected with a pavlova surely?

You've inspired me to do a pav for Xmas pudding as no one in my house really likes a real Xmas pud lol

I use Nigella’s from How To Eat and leave it in the (fan) oven overnight. Always seems fine.

All pavlovas crack!!
I'm doing mine soon. I leave it in the oven to cool overnight. Never open the door!!

My dad prefers it if I don't put the toppings on until right before serving. He reckons it stays crispier on the outside.

The cream, fruit and coulis will go on just before serving. They always taste lovely but the falling apart drives me nuts.
@Bestiswest
Thank you, I was convinced it was a fan oven thing but it seems not.

I do the Delia overnight one. It works fine in a fan oven. However my biggest tip is to remember to take it out before you whack the oven on for the roast in the morning............

@MaidenMotherCrone just checked mine and it has cracked too. It will taste fine though

I thought all home made pavlova had some cracks. Ship bought ones won’t have them as they are made to look perfect but taste like dust.

Mine has cracks too!

My oven runs hot (check it with oven thermometer). I’d suggest in the future cooking at 120C for 1 hour and then oven off and leave it in.

Also ensure it is properly glossy which means sugar is dissolved properly.

Always liked the cracked bits as a kid anyway.

PS - Edmonds is a New Zealand company. New Zealand/Australian rivalry is pretty intense when it comes to a pav.

Try this one. Only difference is I leave it in the oven to cool

www.allrecipes.com/recipe/12126/easy-pavlova/

Mary Berry's xmas wreath works well at this time of the year. Easy to cut too.

Use normal bake not fan and leave in the oven for about 4-5 hours after you've turned it off. Mine have always deflated but this year success!

Wishing I'd made a pavlova now!

Don't use the fan bake function, just use normal bake. I live in NZ where a good pav is the test of your kitchen competence.

I've found that beating in the sugar a bit at a time works best. Then once all sugar is in beat the whole thing for another 10 minutes to ensure all sugar is dissolved. Then add one and a half teaspoons of corn flour and half to one teaspoons of white vinegar.

If you have problems with the Pav collapsing in the middle bake it in a wreath shape with a hole in the middle. Just dollop spoonfuls on a marked circle of baking paper leaving a hole in the centre. Works a treat. Bake in the evening so you can leave it in the oven to cool overnight.

Apologies for the Australia/New Zealand error. I have family in both and should know better!

I think I’ll try again but use the bake function this time.

So many Pavlova fans

Yours looks great OP. I realised I didnt have any caster sugar yesterday morning so made it with icing sugar, beating the eggs over simmering water and whipping in the icing sugar. I think its the italian method? (from my viewing of bake off). Cooked it on a very low oven and left it in the oven to cool.

Its come out nice, not too cracked and because i spread it out its not as high as yours.

I'm taking mine to my sisters - can I just check/get advice? I have to drive an hour to get there. Would you put the cream and fruit on before you go or do it when I get there? I dont want it to go too soggy.

I always used to have the problem that i could peel the paper off so I always ended up with an Eton mess. But it worked this time.

Use raspberry vinegar: it gives the pavlova a lovely raspberry scent and a faint pink colour.

I’d add cream and fruit when you get there.
I’ve travelled with just the Meringue base and it was nerve wracking. It was nestled in a bed of bubble wrap .

Thanks Maiden. I dont have a suitable tupperware so it will have to sit on a plate and be supervised by one of the kids on the back seat. I will whip the cream and prepare the fruit but take them with and combine them when i get there.