A good Aussie pavlova is one of my all time favourite desserts. Since it definitely makes me go mmmmmmm, it definitely fits the Bliss Blog criteria!
The typical backyard barby way to make a pavlova blissfully chocolatey, is to fill the pav with fresh, whipped cream and crumble peppermint crisps all over the top. I can’t think of a better way to go back to my childhood!
My Bliss take on a pavlova with Summer coming up, would be to;
Add the seeds of a vanilla pod (or a teaspoon of vanilla extract), a big tablespoon of caster sugar, and a teaspoon of brandy to fresh cream. Whip until you get soft peaks. Use this to fill the pavlova.
Melt white chocolate, milk chocolate and dark chocolate in separate bowls. Dip a handful of whatever berries are in season in each of the different chocolates, so that you have a mix of white, milk , dark dipped berries. Place them on a tray to set. Arrange choc dipped berries on top of cream and dust with icing sugar. mmmmmmm 🙂
My lovely friend Cheryl has asked me for my favourite pavlova recipe so here it is. Just beware, it cooks overnight in the oven, so leave enough time to bake it!! When I make it next I will add photos to this post.
4 egg whites
1 1/4 cups high grade granulated sugar (gives a firmer end result than caster sugar, but caster sugar dissolves better)
1/2 teaspoon cream of tartar
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon of cornflour (optional)
Turn on oven to approx 200-250 celsius (I have changed this, as new ovens seem to be more efficient at keeping heat!)
Beat egg whites, on high, until soft peaks form, add cream of tartar and salt. Beat until stiff.
Gradually add sugar, check that sugar has dissolved by rubbing a little egg white between your fingers, make sure that the mix is smooth and no grainy bits are left. Mixture should be glossy and stand in stiff peaks when beaters are raised. (I have used caster sugar in these photos)
Stir in lemon juice and vanilla. If you want a harder shell, stir in cornflour.
I like to pour entire mix onto foil covered tray and then use a spatula to form an 8-10 inch cake from the meringue.
This way you get a lovely marshmallow-y pavlova base and the top sinks as it cools to allow you to fill it with cream.
Place pavlova in very hot oven, close door, TURN OFF HEAT. Leave in oven overnight. DO NOT OPEN OVEN DOOR UNTIL OVEN IS COMPLETELY COOL.
- Use a high grade sugar, cheaper granulated sugar can have a lot of impurities which make it hard to dissolve. This can cause you to overbeat the egg whites. If you are beating for more than 5-10 minutes, stop and leave the granules in there. Your pav may ‘sweat’ a little on standing due to the undissolved sugar.
- If oven door is opened before the pav is correctly cooked it will not crisp, so let oven cool completely before you take pav out.
- This pav will crack and sink, but it is part of it’s charm. Crunchy meringue outside, marshmallow centre and a well in the top to allow you to fill it.
- If you want to make smaller individual pavs, just use the same cooking instructions, but I wouldn’t make them smaller than about 3 or 4 inches.
Yummm, I want one just after posting this recipe. Enjoy at your next buffet or barby!!!