How to bake Michelle Darmody's classic pavlova — and the mistakes to avoid
Pic: iStock
Depending on who you ask, pavlova originated in either Australia or New Zealand.
It is quite a contested issue between the two countries.
Either way, it was first created in the early 20th century and is named after the Russian ballerina Anna Pavlova, who was famous for her role as the dying swan in Swan Lake.
This dessert was created in her honour, and what a delicious way to be honoured.
A good pavlova has a crisp shell that is a very pale golden colour and has a centre that is light, soft and fluffy.
It is quite easy to vary the toppings and to add a variety of ingredients.
The traditional pavlova is filled with whipped cream and fresh fruit.
I tend not to sweeten the cream as I find the meringue is sweet enough.
There are some tricks to making the perfect pavlova listed below.
I have to admit it is my mother who is the pavlova the expert in our family.
We have been treated to delicious and overflowing pavlovas for all sorts of occasions over the years.
To me, it is one of the ultimate treats and crowns any table.
The traditional pavlova is filled with whipped cream and fresh fruit. I tend not to sweeten the cream as I find the meringue is sweet enough. Servings Preparation Time Cooking Time Total Time Course Ingredients To bake: 6 egg whites a pinch of fine sea salt 310g of caster sugar 2 tsp of cornflour, sieved 2 tsp of white malt vinegar To decorate: 300mls of cream, whipped strawberries, stalks removed and quartered blueberries passion fruit a dusting of icing sugar Method Line a large flat baking tray with parchment. Preheat your oven to 130ºC/gas mark 3/4. Crack the eggs one at a time so you avoid any yolk getting into the whites. I crack each egg into a cup then once I am sure they are properly cracked I add this to the larger batch. Any yolk in the whites will stop them fluffing up. Put the egg whites and salt into a very clean bowl and whisk with a clean whisk until the colour starts to turn white. Add half of the caster sugar and whisk until stiff peaks form. Turn the mixer to a low speed and add the rest of the caster sugar a tablespoon at a time. Add the cornflour and beat, then add the vinegar and beat. Scoop the mixture onto the parchment and make an indentation in the centre which will be filled with cream at a later stage. Swirl the edges so they stand stiff. Bake for 15 minutes then turn the heat down to 120ºC/gas mark ½ and bake for a further hour and a half. If you are unsure if it is baked enough turn your oven off and allow the pavlova to sit in the cooling oven. Whip the cream to stiff peaks and fill the indentation in the fully cooled pavlova. Top with the fresh fruit and serve pretty quickly.Pavlova
- For this recipe I suggest using an electric mixer rather than a hand whisk. You need to get a lot of air into the egg whites to ensure your pavlova has height and lightness.
- If you are unsure whether your bowl and whisk are perfectly clean use white malt vinegar to wipe them down. Vinegar removes any fat or grease which prevent the egg whites from whipping to their full potential.
- To stop your pavlova oozing make sure to add the second batch of caster sugar slowly. This allows each spoonful to dissolve, and this will also help prevent cracking.
- Caster sugar rather than granulated sugar should be used as the particles in granulated sugar do not dissolve as readily.
- Adding the cornflour helps to stabilise the egg whites during baking which also reduces the possibility of the pavlova oozing.
- The white malt vinegar in the recipe helps to create the soft and marshmallowy inside that a pavlova is famous for.
- It is best to use the freshest eggs whites available to you. As eggs age they do not whip as well. A fresh egg will be more stable because the protein bonds are stronger and will hold their shape and better retain air bubbles.
- When the pavlova is done it should slide off the baking tray onto a large plate. You can then pull the paper gently out from underneath on both sides. Because it is cut in two it should pull away easier
- If you are lucky enough to have a glass door on your oven you can watch the pavlova to make sure it does not go too brown. If it is browning turn your oven temperature down. Do not open the oven door while the pavlova is baking, or you will risk it sinking. If you are unsure of your oven temperature and think it might brown too much it is worthwhile getting an additional oven thermometer.
To make a chocolate filling for your pavlova m elt 380g of milk chocolate and set it aside to cool. You could leave the chocolate cool slightly but not for too long as it will set quickly again.
Whip 500mls of cream to stiff peaks. Add a tablespoon of the whipped cream to the melted choc, and then add the chocolate to the main bowl of whipped cream, mix well.
If it gets too thin leave it in the fridge for about an hour or so until it thickens. Scoop this into the indent in the meringue.
Roasting peaches brings out their flavour. Cut four medium-sized peaches into quarters and sprinkle them with 1 tsp of light brown sugar.
Cut 20g of butter into small cubes and sprinkle these over the peaches as well. Roast in an oven heated to 180 ºC/gas mark 4 for about 15 minutes until soft and just turning squishy.
Toss the peaches once or twice while they are roasting. Allow to cool completely and toss with 100g of very fresh raspberries. Spoon the mixture over a cream-filled pavlova.
This recipe has an alcohol kick, so it is suitable for the adults in the family. Sieve 3 tablespoons of cocoa powder into whipped cream and fold in 3 tablespoons of coffee liqueur as well.
Scoop this into the indent in the meringue. For an extra boost, you can decorate the top with chocolate-covered coffee beans. If these are not an option, some dark chocolate shavings can be made by using a potato peeler on a chunky bar of dark chocolate.
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