Pavlova

What is Pavlova?

It is a combination of eggs whites and sugar. This combination is whipped to stiff peaks and baked at low temperature. It creates a meringue crisp crust and a marshmallow center. The mixture is of meringue (meringue cookies) but is different once baked. Rather than being crisp and dry all the way, it is soft and marshmallow center.

'Pavlova', a meringue based dessert/cake was named after a Russian Ballerina, Anna Pavlova. It is believed that this dessert has been created in honour of the dancer on or after her tour to Australia and New Zealand. (1920).

Ingredients: 

• ¾ cup egg whites
• 1 ½ cups caster sugar 
• 3 teaspoons corn flour
• 1 ½ teaspoons cream of tartar (can be replaced with lemon juice or vinegar)
• ¾ cup whipping cream
• 1 cup mixed fresh fruit

Steps:

1. Preheat the oven to 120°C .

2. On a sheet of baking paper, trace an 8-inch cake tin with a pencil. Set aside another sheet of paper on top.

3. Beat the egg whites in a stand mixer with the whisk attachment (or with a handheld beater) on low-medium speed until soft peaks form. Approximately 5 minutes.

4. One spoonful at a time, count to 20 between each addition of sugar. When all of the sugar has been added, increase the speed to medium-high (not the highest setting) and continue to whisk until the egg whites are thick, glossy, and at stiff peak stage. Rub a small amount of the mixture between your finger and thumb to test it. It should be easy. Keep beating until smooth with no grains of sugar.

5. Sift the corn flour and cream of tartar into the mixture and whisk for a few seconds, just long enough to incorporate it.

6. Dot little bits of meringue under the corners of the sheet of baking paper with the circle on it and press it down onto the tray. Place the second layer on top and repeat the process.

7. Spoon the mixture onto the prepared baking tray with a spatula and gently coax it into a circle using the sketched line as a guide. Make little sweeping motions from the bottom to the top all the way around, then level the top.

8. Place in the oven for 1½ hours, then turn off the heat and let the pavlova be in the oven for minimum 2 hours, undisturbed.

9. Once it reaches room temperature, top with whipped cream and fresh fruit. 

And it's ready to serve!

About the Ingredients: 

Making a Pavlova isn't a very tough job as long as you use the right ingredients. 

Sugar and Egg White makes up the base for Pavlova recipe (meringue). The sugar dissolves into the whipped egg whites and creates a white cloud of meringue.

Corn flour creates a thick melting marshmallow center.

Cream of Tartar helps to stabilizes the egg whites. It can be replaced with lemon juice or vinegar 1:1. 

The eggs should be fresh either cold or room temperature will do. Make sure you separate the egg white and yolk carefully so that no egg yolks go through. 

Use Caster sugar ONLY. Other sugars (icing/confectioners/powdered) are not pure sugar and granulated sugar takes a longer time to dissolve into the white eggs and creates overbeaten eggs.

Why aren't my egg whites aren't whipping up?

If egg whites have come into contact with any fats, they will not whip. It's critical to ensure that your equipment is clean before you begin and that you don't get any yolk in the egg whites while separating them. 

Why is my pavlova flat?

Egg whites were not beaten to stiff peaks, and the meringue was deflated. The capacity to shape the egg whites comes from whipping air into them. Before transferring the meringue mixture to the baking tray, make sure it has stiff peaks. The pavlova might flatten out if the air is pushed out of the meringue mixture before or during the shaping process. Be cautious with it, and only stir for a few seconds if adding flavorings, as the moisture can cause the beaten egg whites to deflate.

My isn't my pavlova white?

The problem was caused by baking at high temperature or the addition of coloured extracts.

All ovens are different, it's a good idea to keep an oven thermometer in your oven at all times because thermostats might be off. If you want it to bake faster, don't bake it at a higher temperature. Browning or cracking may result as a result of this. The sugar caramelizes as the pavlova browns.

Colored extracts if you use an extract that isn't clear, it can cause little discoloration, but it should be quite mild. You can always flavor your whipped cream with flavorings instead.

Why does my pavlova crack?

Rough handling - Keep in mind that one of the most appealing aspects of a pavlova is how delicate and light it is. They aren't designed to be structural marvels like a decorated layer cake. Handle them with caution, and don't pile on too many toppings.

Forgetting the acid – in pavlovas, cream of tartar, vinegar, or lemon juice are used to give the egg whites structure. It helps in the stabilization of the egg white, giving it structure while it bakes.

Baked or cooled too fast - resist the urge to increase the heat to speed up the baking process or to remove it from the oven too early after it has finished baking.

Overbeaten egg whites — it's possible to overbeat the egg whites before or after adding the sugar. Keep an eye on the egg whites throughout to avoid overbeating. They should only be beaten until soft peaks form before adding the sugar, and then only until stiff peaks form after adding the sugar. Use caster or superfine sugar, which dissolves faster. Also, you don't have to beat the egg whites on the maximum setting. Slowly begin, then increase to medium-high when the sugar has been added.

Let us know about your experience if you've tried out our recipe.