Pavlova – 4th October 2015

  • 5 Medium Eggs.
  • 285 gm (10 oz) Castor Sugar – white or golden it doesn’t matter, but the golden will give the meringue a golden, crème caramel colour.(If you wish to do a smaller meringue reduce the egg whites and the the sugar by 57gms, 2oz – for e.g 4 eggs whites would be 227gms, 8oz)
  • Knob of butter – softened
  • 600 mls double cream.
  • Fruit of your choice and amount of your choice – I personally like to stuff my Pavlova with fruit so there is no right or wrong amount

Method 

  • Heat the oven to 140 degrees Celsius..
  • Separate the eggs ensuring the whites are placed in a clean non greasy bowl large enough for beating. Discard the yolks, unless you have a use for them.
  • Weigh out the sugar into another clean dry bowl.
  • Lightly, very lightly grease a baking tray with the butter – I personally use a ceramic pizza platter as I find it easier.
  • Begin to whisk the egg whites

  • Then begin to beat in the sugar a little at a time until all the sugar has been added. The mixture should still be soft peaks but stiffer than it was before the sugar was added.

  • Scoop out the mixture and place the mixture on the greased tray, spoon the mixture into a small round with a small dip in the middle (baking parchment can be used and greased lightly)

  • Bake in the oven for 75 minutes (I find 15 mins per egg used, therefore if less eggs used reduce the time by 15 minutes) When the cooking time is complete your meringue should be firm and golden. I tend to use my initiative here and if I feel it needs longer I leave for a further 5 – 10 minutes at a time.
  • Leave to cool..

  • Prepare the fruit. This means do what ever necessary to the fruit you have chosen…. 🙂
  • Beat the cream to very soft peaks, fold through approximately half of the fruit… Again this may depend on how much fruit you wish to put on the top… I leave that decision with you.

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