Pavlova

[TheGoddessBlossom]

Has anyone got any failsafe recipes for this please? Want to make one for dinner party for my Mum's birthday tomorrow night as I know both her and Dad like it...going to Tescos early doors so will need to know what gubbins I need tonight if poss...

Thanks so much in advance!

haven't got one, but keep the thread bumped for antipodean MNers, as it is their specialist pud!

Then check in the morning to make your shopping list

cool thanks Tickle, good thinking.

8 large egg whites, pinch of salt, 500g caster sugar, 1 tablespoon cornflour, 2 teaspoons vinegar, 1 teaspoon of rosewater (optional)

Cream, nice fruit to go on the top.

preheat oven to gas mark 4/180.

Line a baking tray with baking paper and draw a 20cm circle on it (I draw round a dinner plate)

beat egg whites and salt until it peaks, beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
sprinkle over the cornflour, vinegar and rosewater and fold in lightly. Spoon the mixture onto the baking tray within the circle, flatten the top and smooth the sides. Put in the oven and immediately reduce the heat to gas mark 2/150. Cook for 1 3/4 hours. Turn off oven and leave the pavlova in there to cool completely or if you have an electric oven open the door to leave it to cool.

Whip cream, top pavlova with cream and any fruit you like.

do I have to cut out the circle I have drawn round the dinner plate? der...

no - it is a guide

i would give ou one with a whiskey choc mousse centre but i'm too drunk tired, but i'll do it for you later, for the future

I love pavlova

YUMBLE! Remember later when you are sober less tired...

bollocks I'm beating and beating it and it won't go stiff and shiny (ooer missus etc) did I add the sugar too quickly?

it might be that there is some grease present - either a bit of egg yolk or in the bowl or on the whisk. You can avoid this by cutting a lemon in half and wiping it round the bowl and whisk but might be too late....

whites shouldbe stiff beofer sugar goes in.

If it doesn't work, and you've got some eggs and sugar left, its much simpler to just do 2oz of sugar to one egg white, rather than the whole cornflour/vinegar thing.

Sorry not entirely helpful now, I know, but maybe for next time?

Also rather than cream on the top, a good mix is mascarpone cheese with greek yogurt and a couple drops vanilla essence, with fruit on top.

Sorry, I should have joined this thread before you went to tescos.

Here's the Choc-o-Pav recipe:

Case
3 egg whites
3 tbsp cold water
1 1/4 cup sugar
1 tsp vinegar
1 tsp vanilla essence
3 tsp cornflour

Filling
100g cooking chocolate
2 eggs
1 tbsp whiskey (or rum/brandy etc... i tend to put a little bit more)
chopped walnuts (can omit and do fruit instead)
whipped cream

Beat egg whites until stiff, add cold water, one spoon at a time, beating constantly. Gradually add sugar, beating well, then mix in vinegar, vanilla and lastly cornflour. Pile on to wet greaseproof paper, form a round hollow in the centre and build up the edges. Cook 1 hour at 130C. Turn oven off, but leave in another 3/4 hour to cool.

Filling
Melt chocolate in bowl over hot water, beat in egg yolk, then liquor. Gently fold in the stiffly beaten egg whites. Pour into centre of cooled pavlova. Decorate with whipped cream and nuts or fruit or what have you.

It's really easy, and is a bonefide NZ recipe from a Mrs JE Landsborough of Wanaka that won a competition with it.

thanks Brown Sugr i will deffo try that it sounds delish.

First effort crashed and burned, I think 8 maybe too many egg whites (?) and I didn't beat them stiff before adding the sugar. Mark 2 to be attempted this weekend....

You must beat them completely stiff before adding anything

Then beat to death between additions

Very hard to do by hand imo