Tuesday, 3 September 2013
"By George, I think she's got it!"
Here's the recipe I used:
3 large fresh egg whites
6 oz/175g caster sugar
Small pot whipping or double cream (the recipe says 10 fl oz/275ml), whipped
Fruits of your choice
a little icing sugar to dust the top
Pre-heat the oven to Gas 2/300 degrees F, 150 degrees C.
Lightly oil a baking sheet and line with baking parchment (silicone paper)
1. Place the egg whites in a large clean bowl and have the sugar measured out ready. Whisk the egg whites until they form peaks and you can turn the bowl upside down without them sliding out. (This is the secret to success I think!) However, it is important not to over whisk the egg whites as they may start to collapse.
2. Whisk in the sugar, a tablespoon at a time. The meringue should look shiny at this stage. Spoon the meringue using a metal tablespoon onto the baking sheet, forming an 8 inch/20 cm diameter circle. (This is where I added some piping around the edge, just to raise the edge up). You can spoon extra blobs around the edge or make the centre slightly lower than the edge. Turn down the oven to Gas 1/275 degrees F/140 degrees C and leave to cook for one hour. (I had to turn my oven down to gas mark a half - my oven is old and has no fan assisting or anything! I also needed to put the meringue on the bottom shelf.)
3. Turn the heat right off but leave the pavlova inside the oven until completely cold. It can be left in the turned off oven overnight so that it dries out completely.
4. To serve, lift the meringue from the baking sheet and place it on a serving dish. Just before serving, spread the cream on the top and arrange the fruit on top of the cream. Sprinkle some icing sugar on the top if required. Enjoy!
If it doesn't work quite as you hope the first time, I can recommend Eton Mess (crumbled up meringue, cream and fruit). That's what I did with my first attempt!