New International Students: Pavalova

Thursday, December 13, 2012

Pavalova

How to make a traditional pavlova

Step 1 and 2

Photography by Georgie Cole

Step 3 and 4

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In this month's issue

Fire up the grill with our top tips handle the heat and cook mouthwatering meats. Create decadent desserts from supermarket staples and celebrate race day in style with winning picnic fares! Buy SFI now for only $2.99.

Making a perfect pavlova depends on a few simple steps.

Step 1: Line a baking tray with baking paper. Mark a 23cm circle onto the paper. You can use a plate as a guide.

Step 2: Beat eggwhites until stiff peaks form, or the eggwhites hold their shape. Spoon the eggwhite mixture onto the circle.
Step 3: Using a palette knife or spatula, mould the eggwhite mixture to fit inside the circle.
Step 4: Make 'furrows' or grooves around the sides of the circle. These will help support the pavlova and prevent it from cracking or collapsing.
Tip: Use a clean, dry bowl to beat eggwhites as any water or fat will reduce the volume of the eggwhites.

Traditional pavlova recipe

Method

Step 1
Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.
Step 2
Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make 'furrows' up the sides.
Step 3
Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.
Step 4
Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.