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How to make a perfect pavlova

Aussies love their pavlova; it’s a dessert synonymous with summer, Christmas and outdoor entertaining. It is also an ideal dessert for any special occasion and entertaining to a crowd.

Although this iconic Aussie dessert can end in a disaster, if your not careful. A pavlova should be crunchy on the outside, soft and slightly chewy on the inside, then topped with freshly whipped cream and finished off with a tumbling of delicious fruit.

To become the master of the pavlova, have a look at these following tips to make a magnificent meringue.

Six simple tips to master your pavlova 

Be sure to use a clean bowl and beaters: cleanliness is crucial, especially when it comes to egg whites. The tiniest bit of dirt or grease will make your pavlova flop and pavlova should never be floppy.

Use cold eggs: seperate your eggs as soon as you take them out of the fridge. Crack your eggs individually into a bowl, any hint of yolk will stop your egg whites from whipping to their full potential.

Whip your egg whites at room temperature: be sure to allow your eggs to warm to room temperature before whipping. Room temperature egg whites whip easier and perform much better than cold whites.

Add the sugar gradually: when adding the sugar to your eggs white, it must be added 1 tablespoon at a time, at the soft-peak stage. Although this takes more time, undissolved sugar attracts moisture, which can ruin your meringue.

Cool your pavlova in the oven: no need to rush getting your pav out of the oven. Turn the oven off and leave the oven door slightly ajar, and allow your delicious pavlova to cool slowly in the oven. This will ensure your pavlova keeps its height and doesn’t crack.

Moisture is the enemy: for an award winning pavlova, avoid making your pav on a humid, or rainy day.

How to top and serve your pavlova 

Once your pavlova has cooled in the oven, it’s time to complete this delicious dessert. Whipped cream is a favourite topping, but you can also try lemon or other fruit curds. Then go crazy and pile your pavlova high with fresh fruit.

This dessert should also be eaten straight away. Although you can make the meringue layer ahead of time, it will keep in an airtight container for several days. But as soon as you top your pavlova with cream and fruit, it needs to be eaten straight away otherwise your pavlova will start to soften.

Pavlova recipes to try 

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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