No Fail Pavlova Recipes

FOOLPROOF PAVLOVA

Steps:

• 1. Preheat your oven to 200 degrees Celsius. 2. Prepare a baking tray by placing baking paper on it. Put a little melted butter or vegetable oil spray on the tray so that the paper will stay in one place while you are spooning the pavlova mix on to it. 3. Using an electric mixer, beat the egg whites on a medium setting until soft peaks form. Once soft peaks appear, add the sugar all at once and beat the mixture for a minute or so on full speed. Do not stop the machine to add the sugar. It needs to be a continuous process to trap as much air as possible in the egg whites. You'll see the mixture change texture almost immediately, from loose, soft peaks to a more glossy, meringue-style mixture. 4. Turn the mixer up to high until the mixture thickens and the sugar has completely dissolved. It needs to reach the ribbon stage - when a spoonful of the meringue mixture poured back into the bowl sits on the surface like a ribbon. 5. Slow the machine, add the vinegar and let the beaters make three rotations, then remove the bowl from the mixer. 6. Sprinkle the cornflour over the egg white mixture and, using a clean spatula, gently fold in the cornflour - no more than six folds. 7. Spoon the mix on to the prepared tray and mould it into the shape you want. Kabboord prefers to leave it pretty heaped. Don't mess with the mix too much, though, as you want to get it in the oven quick smart. The other option is to use a preheated and lined tray. Speed is the key here. 8. Place the tray in the middle of the oven and immediately turn the temperature down to 120 degrees Celsius. Don't use the fan. 9. Cook for 80-90 minutes but don't let the pavlova colour. You may see a little sugar syrup seep out of the bottom but the crust should be firm. Inside, it will be soft and marshmallowy. 10. Cool to room temperature and decorate using quark, Meredith goat's curd or mascarpone (cream is boring!) and your favourite toppings, such as chopped summer fruit or passionfruit custard. Note on storage: Kabboord says it's best to make the pavlova a day before you serve it but it will keep for up to two days in an airtight container at room temperature. Don't refrigerate it. For the passionfruit custard Simmer the milk, sugar, lemon zest over medium heat. Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil. Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard. Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.

PAVLOVA!!

Steps:

• Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (140 - 160ml is ok).
• Set whites aside to come to room temperature.
• Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
• Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
• Add sugar 1 tbsp at a time, beating as you go. (Note 3)
• After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
• Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.

BEST PAVLOVA RECIPE

Steps:

• Preheat the oven to 305F/150°C/ Gas Mark 2Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
• Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.
• In the bowl of a stand mixer with whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.
• When all the sugar has been added - continue to whip the meringue until you have stiff peaks.Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.
• Switch to a spatula - fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue
• Spread the meringue on the circle you created - being careful to stay inside the circle. Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.
• Place the pavlova in the oven on the center rack.
• Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark 1/2 (DO NOT OPEN THE OVEN DOOR DURING BAKING).
• Bake for 90 minutes - when the baking time is done do not open the door, let the pavlova cool inside the oven naturally.Pro tip - You can leave it in the oven for 2 to 3 hours up to 12 hours.
• In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.
• Use an off-set spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.Pro tip - once assembled this is a delicate dessert to move around so always assemble on a serving platter and not too early as the moisture from the whipping cream will make them soft
• Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.
• Enjoy!

THE PERFECT PAVLOVA

Steps:

• Preheat the oven to 275 degrees Fahrenheit (135 C).
• You'll need to start with a stand mixer fitted with a whisk attachment and a clean, dry bowl.
• Pro Tip #1: The trick to the perfect pavlova is making sure you whip enough air into the egg whites, so if you start with a bowl that's even a little bit wet or contains even a trace of oil, the egg whites won't aerate properly and the pavlova will sink in the middle. Avoid using a plastic bowl since plastic can absorb oil. Glass bowls are best, and metal bowls work well too.
• Add the 4 egg whites to the bowl. When you're separating your egg whites from the yolks, make sure the yolks are intact. If any yolk gets into the whites they won't aerate properly and you'll have a hard time achieving the correct consistency for the meringue mixture . When you notice the egg whites have become quite foamy, begin to add the sugar very gradually, 1/4 cup at a time.
• Once you've added all the sugar let the mixture continue to whip on high speed until stiff peaks form and all the sugar has dissolved.
• Pro Tip #2: You will know you've allowed the mixture to whip long enough when you can see a stiff peak when you pull the whisk attachment out of the mixture and turn it upside down, and when you're able to rub a small amount of the mixture between your fingers and it feels smooth (no grains of sugar present). Don't stick your finger directly into the mixture! Your skin has oils on it that can affect the texture of the meringue so it's best to grab a clean, dry spoon and grab a bit of the mixture that way so you can rub it between your fingers.
• Next, add the cornstarch and a few drops of vanilla and whip only until it's combined, scraping down the sides of the bowl once.
• Pro Tip #3: Trace a circle (about 8 inches in diameteon a piece of parchment paper with a Sharpie. Turn over the piece of parchment paper and place it on a rimless baking sheet (a pizza pan also works welwith the marked side down. Scrape the mixture out of the bowl and onto the parchment paper, using the circle you traced as a guide for the size and shape of the pavlova. It's important to trace the shape on the underside of the parchment, and not the side that actually touches the pavlova as the marker will transfer to the pavlova during baking and discolour it.
• Pro Tip #4: Using a pallet knife or hard spatula, pull up the sides of the pavlova in a swirling motion to create a very shallow "crater" in the middle. This will help it keep its shape during baking. It may be tempting to shape the pavlova with a larger diameter than 8 inches, but try to keep it small and tall. This will create a more impressive appearance and ensure there's a thick layer of that delicious marshmallowy interior!
• Bake the pavlova in a 275 degree oven for about 80-90 minutes. A good thing to remember is that your pavlova will not over-bake unless it starts to brown.
• Pro Tip #5: The real danger is in under-baking as this will cause the pavlova to remain raw in the middle and collapse as soon as it begins to cool. Trust me, it's a huge disappointment when you have to start over because you under-baked it!
• Pro Tip #6: After the pavlova has finished baking turn the oven off and crack it open with a wooden spoon, allowing the pavlova to cool inside the oven. This will help it maintain its shape and allow the outer "shell" that develops to protect the marshmallowy interior.
• It is completely normal for the pavlova to crack during the baking or cooling process; this lends to its rustic appearance. Don't stress about cracks (but do cool it in the oven with the door cracked open to help prevent cracking!), but if cracks form and the pavlova collapses at all during the cooling stage, this means it is under-baked (insert sad face emoticon here).
• Once the pavlova has cooled completely (I usually leave the it in the oven like this for several hours, but you can also leave it overnight), carefully remove it from the oven and slide it off the parchment paper and onto a serving plate.
• Serve with whipped cream and fresh berries!

NO FAIL PAVLOVA

Steps:

• Preheat oven and tray to 400. Beat 6 egg whites and ¼ t salt for 45 seconds or until peaks form. Continue beating, gradually adding 1 ¼ c of sugar over next 4 minutes. Fold (gently and briefly stir by hand) in 1 t of cornstarch, and then 1 t of vanilla. Place mixture onto foil and form a 20cm circle. Scallop edges with back of spoon. Slide onto hot tray, straight from the oven. Reduce oven temperature immediately to 130C and bake for 1 ¾ hours. Remove from oven to cool, or for a crisper crust, leave in oven to cool overnight. Remove from foil to serving plate. Run a knife around the top. Then pile with whipped cream and decorate as desired. Keep refrigerated.