Pavlova Question

[MrsAlwaysRight]

I've just made my 1st Pavlova which is currently in the oven (fingers crossed it will be ok as temperature a bit dodgy! ) Providing it works ok I wondered how far in advance of eating I can put the cream and fruit on - will it go soggy if I assemble it about 2-3 hours before?

A couple of hours should be absolutely fine. As long as it is cooked properly and allowed to cool completely it shouldnt go soggy. I make pavlova quite often and we eat the leftovers the next day - can't remember it ever being soggy.

Just thought of another question because the oven doesn't seem to heat up equally on both sides I was planning on turning pavlova round part way through so one side isn't cooked more than the other, will opening the door ruin it?

I would not open oven door and I have made 100's of pavlovas.

It does not matter if it looks rustic as it will be filled with cream and fruit.

When the cooking time is up, turn oven off and leave in the oven all night to go cold - with door closed.

It will be fab.

I always assemble mine just before eating.

Well the pavlova doesn't rise so I don't think opening the door could cause much damage. Have a look before you turn it - it cooks at a relatively low heat anyway and may not need turning.

Honestly you can't go far wrong!

enjoy it.

It might cause it to crack more though uptomyeyes?

Only problem with assembling early is that if you are using certain fruits (berries in particular) they could run into the cream quite a bit. Why not whip the cream and leave in a jug and also have the fruit prepared then just stick it all together at the last minute?

Mrs AR you've started the PAVLOVA WARS!!

I can't say that I've cooked 100's of pavlovas - but I've certainly cooked about 30. And I will bow to the superior knowledge of bella - but I wouldn't lose sleep over whipping my hand into the oven to whisk the pavlova round.

One thing I do, which I think is rather nice (if you like passion fruit that is). I scoop the juice and seeds out of a passion fruit and mix that into the whipped cream before heaping it on to the meringue. Yum. I love pavlova.

Now uptomeyes, I do agree with you on the passion fruit thing - will be nice

I love baking and making stuff and a pavlova is a fail safe dessert imo.

too many probably's in there me thinks!

Blimey never had so many quick replies to one of my posts Well I have dared to open it and turn it quickly. Will report back tomorrow with final result, am planning on leaving it in oven overnight once turned off to dry out completely. Passion fruit sounds nice, I've bought raspberries and blueberries for this one.

Yum Yum

Right I've opened the door again and gave it a poke and its still a bit soft. Theres 20 mins left until I'm supposed to turn it off. Should it still be a bit soft at the end of cooking or should it be hard? Am concerned that my rubbish oven is going to ruin it by not cooking it enough

It should not be soft at the end of cooking.

The drying out process is more I think for the inside - makes it go all marshmallowy.

20 mins is quite a long time really, so I would have hope

Result?

We are waiting

Sorry for delay having hectic day getting ready for our holiday tomorrow. Well it turned into a pavlova palaver! After the 20 mins it still wasn't hard so left it in for another 45 mins and it still wasn't hard. Turned oven off and left it overnight and then cooked it again for another hour on a slightly hotter temperature and finally it was done! It had a lovely chewy texture which everyone liked Next time will cook it at a slightly higher temperature for less time as think my oven doesn't cope well with low temperatures.
Thank you all for your help/tips

errr have you ever tried doing profiteroles?

Seriously, though, I am glad it went ok in the end?