Pavlova

pavlova

The best thing about making Crème Brulee so often is that I have five egg whites left, to make Ugly but Good Biscuits, meringues or, drum roll please, Pavlova.

It is traditional in Australia to have Pavlova as a dessert over summer, including for Christmas and Australia Day. Australians and New Zealanders have argued for a long time about which nationality actually invented pavlova, but either way, both nations enjoy eating it. Happy Australia Day everyone, by the way.

Mum is the family expert in Pavlova making. Dad tells a very funny story about when they were first married, and Mum making Pavlova every day for an entire month until she got it right! They lived on a farm, so as Mum says, they had plenty of eggs and cream.

This isn’t Mum’s recipe though. This is from the back of the cornflour packet. The recipe was for 6 egg whites so I just did my maths and adapted it to suit me. I didn’t open the oven door once the cooking time finished, as instructed by the recipe, which was a mistake as the pavlova crisped out to the point where it was hollow inside, so cutting it was difficult. As I didn’t line the plate, serving slices was difficult too. Next time, I’ll do as I’m told.

5 egg whites
1 1/4 Cups caster sugar
5 teaspoons cornflour
1 teaspoon white vinegar

Beat the egg whites with a pinch of sugar, then keep beating as you slowly trickle in the rest of the sugar. Beat for around 15 minutes until the mixture is thick and shiny. (I don’t have a Mix Master and my poor little hand beaters only just kept up with the volume of the mixture. When I make this again, I’ll only use four egg whites so as not to blow them up).

Add the cornflour and vinegar and mix for another minute.

pavlova2

The recipe suggested tracing out a circle on baking paper and heaping the mixture on a greased oven tray. I actually used an oven proof plate (just like Mum does, she has a blue oven proof plate which is the pavlova plate) and didn’t line it or grease it at all – big mistake.

Bake at 130 degrees Celsius for two hours, then leave the pavlova in the oven with the oven door open for the next couple of hours. (As I already said, I left the oven door shut and I think my Pavlova kept on baking. It certainly had some very deep cracks).

pavlova3

Serve with cream and fruit.

Advertisements