How do you make the perfect pavlova??

I find pavs the easiest things to make, yet I see so many people struggling with them, so I thought it might be an idea to share how to make them and have them work out every time!

One of the key things is the bowl you use. Never use plastic or metal bowls (unless its copper.. apparently they are very good, I've never used one though) I use a glass bowl. It needs to be clean and dry. This is important, as the egg whites may react and then you won't get the height and stability you need from the egg whites. 

When separating eggs there are many different techniques and really you need to find the one that works for you. When cracking the egg be careful not to be too aggressive, you could break the yolk, try not to create jagged edges either. I use the method where you break the egg and keep the yolk in one half, then transfer it back and forward until all the white is out. If you are not confident with this, do it over a small bowl and if you are successful then put the white into your large bowl - if the yolk breaks, you have only lost 1 egg white instead of them all..

Another tip is to keep the yolks - we'll use them in this recipe - no wastage! 

SO here goes... this has been my secret recipe for so long (I got it from a book years ago...) - you really are a privileged lot lol

4 egg whites
1 c castor sugar
1/4 c sugar
1 T cornflour
1 t lemon juice

Beat egg whites until soft peaks form (when you lift the beaters up the mix should just rise too) Gradually add castor sugar in batches, beating all the time, until the sugar is dissolved (about 8 mins). Combine sugar and cornflour and fold into the egg white mixture. The meringue should be firm - you should be able to hold the bowl upside down without any mix coming out.

Place a sheet of baking paper on an oven tray, mark a circle on the paper - about the size of a bread and butter plate - or just slightly bigger - not as big as a dinner plate though. spread about 3 heaped tablespoons of the meringue over the circle. Now you can either pipe the remaining mix around the outside of the circle - or you can do what I do.. I drop spoonfuls of meringue around the edges - I like to make it quite rustic so drop it and leave peaks on top, so it eventually looks like a crown. We're going to fill this later with custard..

Bake in a slow oven - 150oC for 40 mins. Watch the pav - it will darken as it cooks - but it shouldn't go dark brown! Once cooked turn the oven off and open the door slightly BUT leave the pav in there, DO NOT remove! this is really important because it will prevent the pav from cracking and collapsing. If it can cool down in the oven it will be much more stable and hold together better. Once cold you can fill with custard, top with cream, and strawberries, passionfruit, kiwi, chocolate, whatever you fancy.

Now - I use the egg yolks we saved to make the custard to go in the middle.

4 egg yolks                            1 T cornflour
1/4 c sugar                            3/4 c milk
1 t vanilla                              1/2 c cream

Beat egg yolks, sugar, vanilla and cornflour until smooth and creamy. Put into a saucepan, gradually add cream and milk, stir until smooth. Stir over a medium heat until the sauce thickens, bring to the boil then remove from the heat - stir it constantly so it doesnt burn on the bottom! remove from the heat and allow to become cold stirring occasionally. Chill and fill pavlova when cold.

I know this looks long - don't let it put you off - it's just cos I added tips - it really is easy and you get a fabulous pav every time!

Happy Cooking,
K