clancy family pavlova
clancy family pavlova
Pavlova is a family favourite dessert in our house. And the thing is the ingredients hardly cost anything at all. Just choose the best value fruit you can find. Frozen raspberries are great here and generally much cheaper than fresh.
2 egg whites
330g (12oz) caster sugar
1 teaspoon lemon juice or white vinegar
1 teaspoon corn flour
whipped cream & raspberries, to serve
1. Preheat oven to 150C (300F) and line a baking tray with baking paper.
2. If using a stand mixer, place all ingredients in the bowl and whisk for 10 minutes on high speed or until thick and glossy.
3. If using a whisk, place egg whites in a clean, dry bowl and whisk until you have soft peaks. Add lemon juice and corn flour and whisk until combined. Gently ‘rain’ in the sugar a little at a time along with the water until all incorporated.
4. Spread in a rectangle or circle on the baking paper smoothing out until about 2.5 or 1in high.
5. Reduce the heat to 120C (250F) and bake for about 1 hour or until the surface of the pavlova is hard. Turn the oven off and allow to cool with the door ajar.
6. Spread whipped cream over the cooled pavlova. Crush berries lightly with a fork and arrange over the cream.
The pavolva base will keep for up to a week in an airtight container but once the cream is on it’s is best eaten that day. If needed keep in the fridge when the cream is on but try to add the cream just before serving so you get to lovely contrast in textures between the crisp meringue and the silky cream.
variations for fun
vegan – Try a bowl of raspberries sweetened with a little sugar and possibly some coconut or lemon sorbet.
egg free – I’m afraid a pavlova without eggs just isn’t going to work. See vegan options.
dairy-free – You could replace the cream with coconut sorbet or serve the berries straight on the meringue and pass some sweetened coconut cream separately.
mixed berry – Feel free to play around with different berries or even a mixture of berries.
mango & passionfruit are also lovely on a pav.
wintery pavlova – serve with poached pears and a drizzle of melted dark chocolate.
egg whites won’t foam – Egg whites need to be completely free of grease and oil to foam. Start again with super clean equipment and make sure no egg yolk gets mixed in with the whites.
pavlova cracked – My pavlova pretty much always cracks. I just cover it with cream and forget about it.
sugary syrup oozing from the pavlova– This is usually because the sugar wasn’t completely dissolved in the meringue. Not too much of a problem but next time mix for longer.
grainy texture – Sounds like undissolved sugar crystals. Next time use a finer grade of sugar. For now, just pretend it’s meant to be super crunchy.
brown pavlova – Either it’s been cooked for too long OR it’s been cooked at too high a temperature – make sure you remember to turn the oven temperature down when you put the pav in the oven.
It’s very sweet so make sure you’re generous with the raspberries and the cream.
Marscapone can be lovely in place of the whipped cream
Surprisingly OK. Keep in the fridge. The meringue will loose it’s crispness but some people prefer it like this.
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