Good morning from California!
It is warm here. Wonderful. And time to make our celebratory Pavlova. This is the quintessential down-under dessert. As you know I am from New Zealand and I am more than happy to claim Pavlova as a New Zealand ballerina dessert.
Pavlova is easy to make. However there are four things to remember when making your Pav.
1. Use room temperature eggs.
2. GO SLOW at every stage. Work easily and gently. You cannot hurry a Pav.
3. Heat your oven to 330(190C) then turn down to 300 (180C) when you place the pav in the oven.
4. The meringue rule: Turn the oven off after 45 minutes and allow The Pav to cool IN the oven. Do Not open the door, just walk away and let it finish cooking in the cooling oven.
Mama’s Pavlova.
- 6 egg whites at room temperature
- 2 cups ordinary sugar
- 3 tsp cornflour
- 1 tsp vanilla
- 1 tsp white wine vinegar
- 1 tsp chilled water
Remember.. take your time. Begin to beat the eggwhites on low then slowly increase the speed every minute or so until you are beating on high and they become light, fluffy and peaky.
Add the cornflour slowly as it is still beating on medium. Then the vanilla, and vinegar.
Turn to high again and slowly, a tiny bit at a time, add the sugar. Your mixture will become white with glorious meringue peaks. Then right at the end, add the cold, cold water. I don’t know why Mum added water but there you are, this is how she made it.
I cooked the pavlova in a paper lined spring form cake tin. So gently transfer your mixture to the tin and carefully place in the lower half of an oven set to 320, drop it to 300. Cook for 45 minutes. Then turn the oven off and leave to cool in the oven.
It was served with fresh California strawberries and unsweetened cream.
Though the newest member of our family had way better things to do than scoff pavlova with its marvellous mix of marshmallow and crunch.
Good morning. I hope you are all well in all your corners of the world. Things are good at the farmy. Though when I spoke to Our John yesterday he said he was lighting the fire as it was freezing cold and windy. But we did get 3/4 an inch of rain. And on top of all his work, he had the shearer man turn up quite out of the blue to give the sheep a haircut. Good for the sheep. But annoying for us as I was going to photograph that process for you. It is amazing to see a sheep emerge from all that wool. So now the weather can warm up over there thank you very much!
I am off again into the treadmill of plane travel early tomorrow morning. Then on Tuesday you and I will fall back with relief into our usual routine of daily chores and early morning posts. Until then. Good morning and enjoy your pavlova!
Oh and by the way, it is calm here in Cali. No wind, and forecast to be 90 degrees! Lovely.
celi
76 responses to “Mama’s Pavlova. The Secrets.”
Congratulations to you!! What a beautiful baby. How fun that you got to go visit. My scottish grandmother couldn’t eat wheat so Pavlova was a favorite with her – great reminder!
What a wonderful addition to the family…absolutely adorable. 🙂 Where in CA did you visit??
the central valley! Orchard country! .. lots of strawberries.. c
Good lord, how do you do it – day in and day out – contributing joy in all its physical manifestations to all you encounter? The first photo is stunning – I make a fair meringue (out of maple syrup instead of sugar, mind you), but yours looks otherworldly. Hoo-ha!
Lovely baby fingers – the perfect focus for that baby picture.
Can’t wait until that one’s ready to toddle about the farmy!
Congratulations for all your family… Lovely photograph… Blessing and Happiness, Thank you, with my love, nia
If the sheep have been sheared, they may need some of that warm weather for awhile. Hope you take some back home with you. 🙂 Beautiful baby!
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Thats what I do with my meringues too, leave it to cool in the oven after baking. It gives it a crisp finish
Ohhh the baby is so cute, congratulations…..I love pavlova……..have a lovely time:)
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