October 28, 2017 - 7:41am
First time Pavlova....Waaaaaaaa!
Tried my first Pavlova today, being an Aussie it’s the least I could do...lol well living in UK I followed Mary Berry’s recipe....well what I ended up with looked great in the oven and by the time it cooled looked more like a mosaic anyway persisted....I am wondering was it temp. Instructions were heat to 160c cook at 150c a lot of recipes cook around 100c -120c...all was ok in the end middle was lovely..and because of the Aussie kiwi thing I used kiwi and passion fruit ...lol.
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Looks delicious. I see you are using a carrier for it, did you take it somewhere? I'm sure it was enjoyed by all who got to share it.
I'm a kiwi and I always use Australian Stephanie Alexander's recipe for my annual pavlova . The technique she uses, which I like, is to flatten the top and smooth the sides once it is on the baking tray and then when decorating it to turn it upside down - sides & bottom are crisp and the toppings meld with the inner marshmallow. Passionfruit from the garden every time!
Yes RobynNZ I was amazed I got it into the carrier...lol It was so cracked. I had made it the day before so wanted to keep it crisp and dry and it worked beautifully. It wasn't being taken anywhere daughter and family were coming for dinner. I was really amazed at how good it tasted light in the middle and crisp outside. Stephanie's recipe is very similar to the one I used but there are some variations in temp. Its a good tip to turn it over will do that next time. Then I had 5 egg yolks to use, so tried creame brule don't know how that will taste will find out later...lol. But I will keep trying on the pavlova less cracks would be great...or I will get better at disguise ....lol will try smaller versions for a while till I get it right.
Forgot the link....https://youtu.be/LdCceZydHe8 it’s a small 3 egg white pav. But I think it will work on bigger.