Classic Pavlova

June 16, 2018

 It is the night before Eid and it is approximately 11:30pm and my brand name "inthemidnightkitchen" is about to come into full effect, again. I had a feeling it would be Eid tomorrow but I was just so unprepared and had to think fast about what I could make that has the lowest risk to flop. And then this happened! I decided to make a classic pavlova, and yes I know, everyone can make them and that for me is the beauty about this white tower- everyone CAN make it. I got a message from a friend in the same boat as me and and so I began scouring the internet for a good recipe. I happened upon one that I liked but it needed a few tweaks here and there, and here is the (refined recipe) recipe for you all to delve into! 

 

I found it to be so easy to make and the best part is that it took me about 10 minutes form start to oven and that's probably why so many people use a pavlova recipe when they have about an hour before show time. The longest part when making this stunner is definitely the baking and drying out process, as it can take up to 1-3 hours, so make sure before you make it you have some time before tossing the fresh berries into the center. 

 

Recipe: Classic pavlova

Makes: One large pavolva

 

Ingredients: Meringue

 

  • 4 egg whites

  • 200g caster sugar

  • 1 tsp. white vinegar

  • 1 tsp. corn starch

  • 1 tsp. caramel extract

  • 1 vanilla pod

 

Method: 

 

Whisk the egg whites together until they become white and very foamy (about 5 minutes on medium speed). Then add the sugar in one constant stream. The meringue should become more glossy and more stiff. You are looking to attain a stiff peak at this point. 

 

Then add in the vinegar, extract, corn starch and vanilla pod. Whisk everything together again for about 5 minutes. 

 

Preheat your oven to 130-150 C with fan, and line a tray with parchment/baking paper. 

When the meringue is ready, mould it into a circle with a well in the middle, so the side are higher- this allows for the filling not to run on the sides and creates a stunning effect. 

 

Bake for one hour, thereafter, switch the oven off, and let the meringue dry in the oven for another hour at least. 

 

Once this is done, then add your whipped cream and berries and enjoy!

 

Bon apetit, 

Zorah xo

 

P.s EID MUBARAK  to everyone who celebrated!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload