Pavlova

rosierose · #1 28-01-2011, 01:34 PM

Ok guys tonight will be my second attempt at a Pav...

Made one NYE and it was great...... am heading of to BF's for dinner Sat night and as they loved my NYE I am trying for an encore performance....

Eggs are out getting to room temp.........sugar measured just waiting for dinner to be ready...slow cooked lamb roast and then will wipe out the oven and cook the Pav (don't want lamb fragranced pav)...

Any hints or tips or no fail recipes.... was happy with my pav on NYE. It was crispy on outside, marshmellow in centre but I would have loved it to be higher......

Will post a pic on Sunday 4 u all..........

Lanne · #2 28-01-2011, 01:38 PM

ohhh..a pavola.. nothing better than a good one and nothing more disappointing than a bad. sounds like you have a great recipe. You could make it smaller and therefore higher? I suck at them LOL But my friend makes a 10 inch one.. 8inches and it is always very high.

Eli · #3 28-01-2011, 04:17 PM

I always bake mine in the morning, and for higher you could beat it longer (not sure if that helps or not) or double the mixture.

rosierose · #4 28-01-2011, 05:38 PM

Okay so 7 room temp egg whites........1 pinch cream of tartar..slowly whipped to peaks.. Then add around 2 cups of sugar one tablespoon at a time over a 10 minute period. Once whipped to perfection I folded in 2 tsp lemon juice and 1 tsp of vanilla extract and 1 tbsp of corn flour.

I put it in a preheated 150 deg oven.........for a few minutes and then dropped temp to 130 deg for 1hr & 10mins.... Once ready I left oven door ajar with a wooden spoon and now the pav is going to cool for a few hours in the oven...

And the now we wait to see if this huge puff stays this way.........

Will keep y'all posted.............. (sorry for the southern accent was watching Style network Trish Suhr's weding)...

Julie-Ann · #5 28-01-2011, 06:16 PM

How impressive- well done Rosie

. I am totally hopeless at Pavlovas.
Look forward to the pictures

rosierose · #6 29-01-2011, 02:59 AM

Well it has come out of the oven and flattened slightly......

.......will look good with cream & berries hopefully it is still soft inside..the outside is crispy...

Lanne · #7 29-01-2011, 06:24 AM

i bet it tastes made with love!

rosierose · #8 31-01-2011, 04:12 PM

Ok the good news is the Pav was a success

(for those of you that have been hanging on the edge of your seats since Friday

), bad news is I forgot to take a photo................
I didn't get height but I got crisp on outside and marshmellow on inside..... also converted 2 non pav eaters..... Heard that Ed on Better Homes is doing a segment on Pavs on Friday....might get my height tips there....

Julie-Ann · #9 31-01-2011, 05:01 PM

Quote:

Originally Posted by rosierose

Ok the good news is the Pav was a success

(for those of you that have been hanging on the edge of your seats since Friday

), bad news is I forgot to take a photo................

Actually I was wondering yesterday how it turned out.

Glad it turned out so well and your friends liked it. But then who doesn't love Pav

rosierose · #10 31-01-2011, 05:09 PM

Aw..J-A......ta for caring....

And must correct you there were 2 non pav lovers....who I brought across to the other side..... Can u see my big head from WA.....LOL?