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Post by anonrefugee on Mar 23, 2016 20:17:35 GMT
What's the favorite recipe? I admit this is one of the things I'm interested in because of Two Peas. Before that it was just a dessert...or ballerina  |
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scrappinghappy
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Post by scrappinghappy on Mar 23, 2016 20:45:20 GMT
A good Pavlova has a bit of a chewy meringue. Not too dry. Thus can be achieved with acid in the meringue.
I have one at home from the Australian Womens Weekly
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AllieC
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Post by AllieC on Mar 23, 2016 22:36:57 GMT
This is the recipe that my daughter uses www.donnahay.com.au/recipes/pavlova It works out perfectly every time. The most crucial thing is to let it cool completely in the oven before taking it out. This can take several hours. Make a wider base if you want it harder and chewier, the recipe above with the size suggested makes for a more marshmallow type centre. |
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Post by baslp on Mar 24, 2016 1:37:17 GMT
I am going to try to make this for our Easter desert !
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Post by AussieMeg on Mar 24, 2016 6:21:27 GMT
There are a gazillion different pav recipes out there, and everyone thinks theirs is the best!  It's one of the most popular desserts here. Most people prefer just a good old plain pav with cream, berries and passionfruit (or Peppermint Crisp!). There are also some delicious variations, for example: One of my favorites is Gooey Chocolate Pav. I usually serve it with berries (strawberries, raspberries, blueberries etc). This would be a good one for Easter.  Another one that I love is Turkish Delight Pavlova. This one has got rave reviews every time I've made it. My nephew asks for it for his birthday dessert every year.  Good luck, Pavlovas can be magnificent or absolute disasters - I've had my fair share of both!! |
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anniebygaslight
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Post by anniebygaslight on Mar 24, 2016 7:14:21 GMT
Mine always 'weep'. What am I doing wrong. Doesn't stop me scoffing them though.
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AllieC
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Post by AllieC on Mar 24, 2016 7:19:15 GMT
Weeping pav is usually caused by un-dissolved sugar. This is from my Mum, I have never made one LOL.
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Post by katiejane on Mar 24, 2016 7:59:08 GMT
www.bbc.co.uk/food/recipes/easter_lemon_pavlova_99601This is the one I am making this easter. Weeping sugar is caused by not blending the sugar well or using sugar that isn't fine enough. When I am lazy I don't use granulated sugar which is less fine than the required and I get weeping. If your pav doesn't work use it to make eton mess, thats what I do
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Post by AussieMeg on Mar 24, 2016 8:55:05 GMT
Ooooh I love the look of that one katiejane , and it's a Mary Berry recipe too! I might have to make that one for the people at work. ETA: I just tagged a friend from work on FB with a link to the recipe, in the hope that she'll make it! |
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Post by katiejane on Mar 24, 2016 16:14:53 GMT
AussieMeg she is lovely. A few years ago before bake off, I emailed her to fit out which of her publications had an old recipe I was searching for. She replied with a lovely email and a copy of the recipe
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Post by anonrefugee on Mar 24, 2016 20:09:40 GMT
I'm going to try it this weekend, they're so pretty! My DH asked if its served with a bell- he's a little off.
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Post by anxiousmom on Mar 24, 2016 20:13:03 GMT
Silly question...what is a pavlova?  |
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quiltz
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Post by quiltz on Mar 24, 2016 22:36:03 GMT
Silly question...what is a pavlova? It is a meringue that has a bit of acid (vinegar) added and the center is a bit of a marshmallow texture/taste. Fill the center with a whipped cream filling & fresh fruit, as pictured in some posts above. A lovely light dessert. |
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Post by AussieMeg on Mar 24, 2016 22:54:30 GMT
anxiousmom the vinegar is added to stabilise the eggs whites, you can't actually taste it. Just thought I'd mention that so it wouldn't put you off! They are very sweet. Some more pictures so you can get an idea. This is a standard pav:  And this one is great for Christmas, it's shaped like a wreath: 
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Post by gorgeouskid on Mar 24, 2016 23:01:06 GMT
I used Ina Garten's pavlova recipe. Ina's PavlovaI didn't do the raspberry sauce, just sprinkled some sugar on the berries and kiwi and let it chill for a couple of hours in the fridge. |
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Post by anonrefugee on Mar 26, 2016 23:44:14 GMT
So many options!!!
How far in advance can you make the meringue part? Can I bake it tonight, and add fruit and topping tomorrow for lunch?
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caangel
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Post by caangel on Mar 27, 2016 4:18:35 GMT
From the recipes that I've read it will keep a couple days in a sealed container.
I made my (first) one today and will be serving it tomorrow. Unfortunately when I went to cover it it cracked cuz my container wasn't tall enough. At least I took a photo before!
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It's one of the most popular desserts here.
