This week I made mini pavlovas for the children. By mini I don't mean bite size. I mean the size of a large burger. The first one I made and finished had such a pitifully short life I thought I would share its journey.
The very best thing about pavlova is the transformation of the egg whites from clear liquid to these satiny pillows. It is an amazing chemical reaction to the beating and air.
The critical ingredient in a pavlova is cornflour (or cornstarch). This is what makes the pavlova soft and marshmallowy on the inside (unlike a meringue which is crisp all the way through).
This recipe makes enough for 4 mini pavlovas of about 10 cm diameter.
You can also roast the strawberries for the topping (not for very long however) but for this one I used fresh ones from Western Australia.
Here is my son tentatively touching the cream trying to work out how to eat it.
Here he is having another go. He then asked me to cut it up into chunks for ease (and speed) of eating.
Exactly three minutes later, this was the result. From bowl to mouth? About 60 minutes.
He enjoyed it so much that I forgot it was only half an hour until dinner. Not surprising then that he wasn't that interested in eating any dinner. Mind you, this is my week for negligent mothering. On the weekend the last nappy in the house broke when I was putting it on and rather than go out to buy more I gaffer taped it together for the night. Sometimes I do feel like I am running a not very good quality and possibly about to be de-registered creche.
Ingredients
4 egg whites (room temperature is best)
pinch of salt
250 g caster sugar
2 tsp of cornflour
1 tsp of white wine vinegar
For topping - whipped cream, vanilla essence and strawberries OR passion fruit seeds OR mango. I feel very strongly that pavlova should not have a mixed fruit salad on the top.
pinch of salt
250 g caster sugar
2 tsp of cornflour
1 tsp of white wine vinegar
For topping - whipped cream, vanilla essence and strawberries OR passion fruit seeds OR mango. I feel very strongly that pavlova should not have a mixed fruit salad on the top.
Method
Pre heat the oven to 180 degrees.
Using an electric beater, beat the egg whites and the salt together in a clean bowl on a tea towel until reasonably firm and shiny peaks form.
Beat in the sugar, a spoonful at a time until all is incorporated.
Fold through the cornflour and vinegar.
Place a sheet of baking paper on an oven tray and using a metal spoon, scoop 4 evenly sized spoonfuls of mixture onto the sheet. They should be about 10 cm across.
Place in the oven and then immediately turn down oven to 150 degrees. Let cook for about 30 - 40 minutes until the outside is crisp and slightly browned. Turn of the oven and let sit for a further half an hour.
To assemble, put a plate over the pavlova base and gently invert. Whip cream and add a drop of vanilla essence. Spoon cream over the top and then place fruit topping over in a nice pattern.
Pre heat the oven to 180 degrees.
Using an electric beater, beat the egg whites and the salt together in a clean bowl on a tea towel until reasonably firm and shiny peaks form.
Beat in the sugar, a spoonful at a time until all is incorporated.
Fold through the cornflour and vinegar.
Place a sheet of baking paper on an oven tray and using a metal spoon, scoop 4 evenly sized spoonfuls of mixture onto the sheet. They should be about 10 cm across.
Place in the oven and then immediately turn down oven to 150 degrees. Let cook for about 30 - 40 minutes until the outside is crisp and slightly browned. Turn of the oven and let sit for a further half an hour.
To assemble, put a plate over the pavlova base and gently invert. Whip cream and add a drop of vanilla essence. Spoon cream over the top and then place fruit topping over in a nice pattern.
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