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Perfect Pavlova

Perfect Pavlova
Cooking Time:
80 mins

I know I always say ‘fresh is best’ but not when it comes to making the perfect Pavlova. Older eggs are the best eggs for the job so make sure you use eggs that are at least 10 days old – a good way to use up your older eggs too.
How do you tell how old my eggs are?  Simply look at the Best Before stamp on my egg carton which is always 35 days from the day the egg was laid. Will leave you to do the maths...
  • Preheat oven to 130°C.
  • Place 4 Farmer Brown Size 7 large egg whites into a very clean mixing bowl. Be sure not to get any of my bright yellow yolks in with the whites 'cos they won't whip up to stiff peaks. Due to the time it takes to beat the Pavlova mixture it's best to use an electric mixer if you don't want to give your arm a workout.
  • Beat the egg whites until they start to appear stiff. Slowly add in caster sugar. Continue to beat for a further 3-4 minutes.
  • Combine vanilla essence, cornflour and white vinegar in a separate bowl. Combine to a slurry mixture and add the egg white mixture, beating for a further 2 minutes. The mixture should now look firm and glossy.
  • Turn the mixture out onto grease proof paper and shape into a 20cm wide by 8cm high round mould.
  • Place the Pavlova into the oven and cook for 1 hour. After 1 hour turn off the oven and allow the Pavlova to cool in the oven.
  • When completely cool, remove from the oven and garnish with whipped cream, sliced strawberries and kiwifruit.
  • Other toppings: pineapple and chopped walnuts; cherries and strawberries; chopped jelly; passionfruit pulp; lemon curd; grated chocolate.

The characteristic soft marshmallow centre of a Pavlova is not due to any particular ingredient, but basically to undercooking.  If you have it thick enough, because meringue is a fantastic insulator, the outside sets and prevents the heat from drying out the middle.

Hints on using your yolks
Store the left over yolks in water in a covered container in the fridge & use within 2 days.  Alternatively you can freeze them although they require a little bit more care and attention because the yolk can become gelatinous (or thicken), which means it would be impossible to use in a recipe. I suggest either beating in a teaspoon of salt or 1 ½ teaspoons of sugar per ¼ cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whatever you’ve added – salt (for savoury dishes) or sugar (for baking or desserts). 

Pavlova Footage (Making-of)