There’s no dish that evokes such delighted ‘oohs’ and ‘aahhs’ as a fruit-strewn pavlova with a gorgeously crisp and chewy base. At the same time, there’s probably no dessert that causes such anguish among cooks – a ‘pavlova fail’ is just about the saddest kitchen event ever!
A great pavlova is simple and tricky at the same time; the ingredients and method are uncomplicated but there are some key pointers to pav perfection. A super-clean mixing bowl is key – watch the video to learn how to get your bowl squeaky clean. Adding sugar slowly is also important: match my pace and your egg whites will be fluffy, sturdy and glossy all at once.
Time: 2 hours, plus up to 24 hours egg white standing.
Serves 10.
Ingredients
- 225 grams egg whites (from about 8 eggs, ensure no yolk at all!)
- 330 grams sugar
- 30 grams vinegar, to clean TM bowl
- a pinch of cream of tartar
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- 600 grams cream
- 3 punnets berries, to serve
Method
- Leave the egg whites in a bowl, uncovered, at room temperature for up to 24 hours. You don’t have to do this but it helps reduce the moisture content and ensure a good whip.
- Preheat oven to 150°C/Gas Mark 2.
- Turn the sugar into icing sugar by blitzing for 5 sec/speed 9. Set aside.
- Clean the mixing bowl, blade and the Butterfly scrupulously then put the Butterfly in place. Give the TM a spring-clean by pouring 1 litre of water and 30 grams of vinegar into the TM bowl. Heat for 10 min/Varoma/speed 4. Dry everything with a clean tea towel.
- Tip the egg whites and cream of tartar into the TM bowl and insert the Butterfly. Set time for 10 min/37°C/speed 4/MC off.
- After 5 minutes of beating, the egg whites should be very fluffy and smooth. Reduce to speed 3 and very slowly add the sugar, spoon by spoon, through the lid. This process should take nearly all of the remaining 5 minutes.
- Reduce to speed 2 1/2 and add the vinegar and vanilla.
- Stop the machine and gently dollop the pavlova mixture onto a lined baking tray, into a tall cake shape.
- Place in preheated oven. Turn temperature down to 120°C/Gas Mark 1/2. Bake for 1 hour 20 minutes, then turn oven off and leave the pavlova inside the oven to cool completely.
- Clean the mixing bowl and whip the cream by inserting the Butterfly and mixing for 1 min/speed 4 or until it remains on the side of the bowl in gentle furrows.
- Spoon cream onto pavlova and top with berries.
