Pavlova collapsed -help

[cherrypiepie]

I made a 6 egg white pavlova last night and let it cool in the oven. It puffed up as it cooked and now it has collapsed!

Anybody help as to why?

Should it have puffed up?

Will it still be chewy inside? I will have to do my best to disguise it with cream and fruit!

We need a photo OP - im sure it will taste fab!

Here it is pre cream and fruit!

Bad news is that it is still wet underneath so I think undercooked so I'm going to abandons the whole thing

Ooh that looks ok in the grand scheme of things -and a bit caramelly. Yum!
Bung the cream and fruit on and it'll be delicious.

It won't be wet underneath, it just gives out a bit of sugar syrup.

I do pavlovas a lot and I've got it off to a T.
I only use 3 egg whites too!

But I never leave in the oven overnight, mine are much better if I don't.

Don't abandon it, it looks delicious!
Just pile on the cream and fruit!

Dh said to continue it too but now I have overwhipped the cream

Don't abandon it!! Dust the bottom with a bit of cornflour if you've got some.
Honestly, no one will notice when it's on their plate as the fruit and cream will compensate. And the top looks fine.

Grit your teeth and don't point out any faults. Most people won't notice unless you tell 'em!

Here it's is in its collapsed overwhiped, poorly decorate with glory!

I'm going to call it ugly pav!

Thanks for the support everyone! Right need to put a dress on!

I have a very simple Pavlova recipe - 3 egg whites and 6 ozs golden caster sugar. Whip up eggs - add sugar slowly until stiff and shiny. Arrange on backing parchment and put in oven at 150, immediately turn down to 140 and cook for one hour. Then turn oven off and leave until cold. Works every time!

I think the overwhipped cream has been the biggest hindrance in disguising the collapse

It will be delicious, OP.

I could scoff all that pavlova, it looks delicious

Thank you for starting the thread OP. I am making a pavlova on Tuesday so am loving all the tips.

It looks gorgeous and the pavlova itself looks just the way it’s supposed to be. Bet it’s gooey and chewy 😋

Is it really this easy, ive never tried i always thought it was more of an advanced skill

Well ...
it was really delicious and everyone enjoyed it!

It was like s gorgeous marshmallow texture and lovely passion fruit and passionfruit curd!

Can't wait to make a better one now!

@campion a special thanks for sticking with my pavlova support thread.

That looks normal. It's supposed to collapse in the middle. Makes room for the cream and fruit!!

Well done OP!

If you overwhip cream just stir in some milk to rescue it.

It's how mine always looks when I make it and I usually invert it and decorate but yours looks ace

Ah you're welcome @cherrypiepie . Glad it went down so well (told you it would). It had me licking my lips even from the photo!

If the texture was like that maybe you don't need to change anything in future. Just sayin'

@campion once again I think you might be right. And because I won't be stressed by the meringue but I won't take my eyes off the cream!!

Did you use Nigella’s recipe with vinegar and cornflour? I always find that foolproof (and always leave in oven overnight).

Your photo of the cracked pavlova. All my look like that and I’m renowned for mine.

@KittyMcKitty yes but meddled with it and did a 6 egg one

@JayAlfredPrufrock I think I am now -or maybe I'm infamous for them.