Everyone loves this crunchy, marshmallowy, light and fluffy Aussie dessert.
And if you’ve never made one before; make this your year.
They’re not hard, but to make an absolutely perfect pavlova, the tricks often lie in the letter ‘P’ – Preparation and Patience (and then Pass The Plate So I Can Put The Pav in My Piehole, Pronto).
WORTH KNOWING BEFORE YOU START:
FAT RUINS PAVLOVA
Any trace of fat in your egg whites will mean they can’t reach the voluptuous heights you need them to.
- Don’t use a plastic bowl to whip your egg whites. Plastic bowls can trap fat from other dishes. Try glass or metal.
- Wipe over all your equipment (bowls, beaters) with a splash of lemon juice, or white vinegar on a paper towel before you start.
- When you separate your eggs, do them one at a time in a small ramekin, before you add them to the larger mix. This means any errant egg yolk that makes its way into the egg white will only contaminate one egg and not the whole batch.
HAVE YOUR EGGS AT ROOM TEMPERATURE.
Using eggs straight from the fridge? Nope. Bring them to room temperature first, or speed up the process by submerging the eggs in some warm water until they are brought to room temp. Room temp eggs hold more volume so you can whip it.....into shape....shape it up....etc.
IT TAKES AN ENTIRE AGE TO WHIP THE EGG WHITES WITH SUGAR
When you start to add the sugar to the egg whites, do it gradually. However long you think this part will take, double it. This is an exercise in patience. Or, in setting up the iPad so you can watch Game Of Thrones during this bit.
Start by whisking the egg whites on their own, until they form soft peaks (when the whisk is lifted and the mix forms a peak that flops over on itself) before you start adding the sugar.
When you start to add the sugar, do it slowly, a spoonful at a time, until all ALL the sugar is dissolved. I leave about 45 seconds between additions. All up, this process can take, around 7 -10 minutes, and that's with a KitchenAid. If you're using a hand beater, it may take longer. And then, once all the sugar is in, whip it good for another 3-4 minutes on high. It should look something like this: