Have a look at the Cook N Chef website..Maggie Beer has the easiest and best pav I have ever had. I have made it a few times and it comes out pretty good.
The trick with pav's is room temp egg whites and an absolutley clean bowl (no oil residue on it).
I am a bit late..but no they don't really rise as they have no rising agent in it.
It at first you don't succeed try try again
Even if it's flat, dress it up, it can still taste nice. The old double whipped cream and peppermint crisp on top never fails
Ouch!
It doesn't really rise much, the air that is in it creates the light and fluffy merainge inside but doesn't tend to make it get bigger. You need a raising agent for that.
Did you mix, mix, mix to make sure the sugar had dissolved properly?
Did you build up the shape of the pav as you wanted it on the baking tray (nice high sides) before baking?
Did you turn off the heat when it was done, open the oven door and let it cool in the oven for an hour?
Can't think of anything else!
BTW, my mum the Pav Master swears by not adding cornflour - ever, but throwing in a dash of vinegar (preferably raspberry). I can never match my mother's pavs!
Anyway, take heart, you get to do it again now! More bowls to lick!
It completely depends which style of pav you are making
But the very important things are to beat your egg whites until they are very stiff, then slowly add the sugar in small amounts and mix until very the sugar is fully dissolved, and continue until you have used all the sugar. You should be able to tip the bowl upside down and the mixture not fall out
I do the two different ones:
Firm style, like meringues, the shape stays pretty much the same as I put it on the tray, it is cooked for about 1 1/4 hours on a very low temp and then left in the over to dry out until the over is cold. It is a "crunchy" breaks into pieces pav, I usually make it into a volcano shape and fill the middle with lots of cream and berries
I also do a Pavlova Roll, which is spread out to 1-1/2cm thick in a slice tray, on baking paper, I then put it into a moderate oven, it took me two goes to get the temperature and timing right, It is cooked for only a short amount of time, I think 8-10minutes, it does rise and is light and fluffy, then cools for about 2min, cover with cream, and fresh berries and rolled up tight, then I wrap the roll in glad wrap and put in the fridge to chill until it is ready to serve, then I take it out cover the outside with cream, and pile of the berries and fresh passionfruit
Sorry for being so late, but I can give you the full recipes if you like, I just have to find them!
I don't think I beat it enough... it tasted like cooked eggwhites
When I was beating it I was thinking along the lines of cream... don't beat it to much otherwise it will go to pot. And I didn't pile it up, I have this tray thing someone gave me meant for pavs and I spread it out over that. Might try one in a normal baking dish and line it with baking paper tomorrow!
On the plus side, we had a nice bowl of fruit with whipped cream for dessert tonight ><;
Beema, I would love your recipe if you'll let me have it
Ah yes, you need very stiff peaks, so when you pull the beaters up the mixture come up and stays up like a Staligmite (sp)
Yummo for the whipped cream and fruit mmmmm
Here are my recipes, bonus they were typed up on my Laptop
The crunchy/volcano shaped Pavalova, same recipe can be used to make Meringues
4 Egg Whites
1 Teaspoon of Vinegar
1 Teaspoon of Vanilla
1 Level Tablespoon of Cornflour
1 ½ Cups of Sugar
Pinch Salt
Beat Egg Whites and Salt until very stiff. Gradually add sugar while still beating and continue beating until all sugar is dissolved. Quickly add cornflour, vanilla and vinegar, then turn off beaters immediately.
Put baking paper on your trays and spray with Cooking Spray.
Spread mixture in the centre of the tray and make a volcano shape to hold the fruit in the centre.
Bake at 100oC for 1 ¼ hours, turn off the oven and leave in oven until cold or dried out.
Preheat oven to moderately hot. Grease 26cm x 32cm Swiss roll pan, line base with baking paper, extending paper 5cm over edges of long sides of pan.
Beat egg whites in a small bowl with electric mixer until soft peaks form; add sugar in batches, beating until dissolved between additions. Spread mixture into prepared pan.
Bake in moderately hot oven ( it is about 170C in my oven) for about 10 minutes or until lightly browned - watch it, set your timer for 7/8 minutes and then stand at the oven door and look at it, I find that I always pull it our befor 10 minutes. Turn meringue onto sheet of baking paper sprinkled with extra sugar. Gently peel away and discard lining paper; stand meringue 2 minutes.
Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwi fruit lengthways along centre of meringue; roll meringue firmly from long side, using paper as a guide. Cover; refrigerate 30 minutes. Trim ends, cover top of meringue roll with remaining cream; decorate with passionfruit pulp. Cover and refrigerate until ready to serve.
Ooohhhh I could so eat this now, but I am sewing tonight
I forgot to say - you could also 'cheat' and use a Pavlova Magic Egg from the supermarket (think its with the custard mix/choc puddings etc). It's super easy and you don't have leftover egg yolks to use up!
Thanks Beama! That first one is the same as the one I made yesterday... I think my down fall was the beating, it wasn't stiff, and I've googled some pictures and it looked nothing like those!! plus, the sugar didn't dissolve. I remember feeling it and it felt bitty still, but I just assumed that it was meant to be that way and it dissolved while it baked.
Back to the drawing board!!
JLeigh... I think my dog might have something to say about that haha!
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Pavlova
I know that feeling!!!!
Can't think of anything else!
Ooohhhh I could so eat this now, but I am sewing tonight
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