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
The Kitchen's Garden 
76 responses to “Mama’s Pavlova. The Secrets.”
Morning Celi. Arrrrrrr! Those tiny little hands! 🙂 The Pavlova looks delicious. One of my favourites tfs.
Have a wonderful day.
Regards Florence x
I am fascinated by babies wee hands, all that work ahead.. your blog page looks lovely today florence.. c
Delicious!
Morning Mad! c
Congratulations Granny. Pav looks delicious but they somehow never taste the same as down under …. wonder why? Laura
Who said the G word. C is just fine with me! (laughter) I think the difference is the lack of passionfruit and that heavy NZ cream!! c
Yeah yeah, I was already drooling …..:)
G’morning, Celi! That photo of your newest is easily one of your best. I thought about Your John yesterday morning. It had been a nasty night and I bet the wind really howled on the farmy. I’m not at all familiar with a pavlova but it is one impressive looking dessert, to be sure. Enjoy the rest of your visit and have a safe trip home.
Hmm, it sounds like you all had a rough night, thank goodness we have a nice big barn! I am so looking froward to being back. I am not very good at passing on the reins. c
That is a gorgeous photo of the baby, Celi, one that people will treasure forever. It sounds like you are enjoyed yourself while the sheep are frolicking around in their new light state.
Those sheep will feel so much lighter and cooler.. all ready for summer! c
Your photos are wonderful, yet again! Be safe coming home.
Soft babies and light-as-a-feather pavlova. Perfect combination, thoguh I would go for the baby every time.
Your shots of that little creature are going to be maddeningly cute. Oh and the baby shots will probably be sweet too. Seriously, great shots all around.
Morning Greg! Have a lovely sunday.. c
So sweet and cute & the pavlova looks amazing. 🙂 Thanks for sharing.
When you say a cup of sugar, do you know if it is 160g as in the chart here?
http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
PS lovely baby photo 🙂
Firstly what an awesome link, I have a set of measuring cups exactly like the ones at the top of the link you sent me, I just use the cup, when we were kids working with mum we used a tea cup. Looking at the chart it seems the sugar will come to 220 grams. When the mixture is really holding its peaks you will have it about right. c
Ahh…babies and pavlova, now that´s what I call a good day!
See? That’s what I call a prefect Pavlova! Thanks C; I will follow your tips next time I make a new one. Enjoy that beautiful baby… He’s adorable!!
That’s a beautiful Pavlova, Celi, but not to overshadow the beauty of that tiny new life! How lovely that you have the time with your California family. And I’m smiling that for at least a bit longer you and I are neighbors…you gave away your California location by mentioning the temps! Ha! Now you know what I work with in my garden…it rained last week, and now high heat. Deserts have their particular challenges…enjoy your time, and I’m sure your John and those wonderful animals are going to be glad to have your touch back on the farmy! Debra
Enjoy the weather, and when the time comes, safe journey.
Yummmmm! I love Pavlova.That baby looks very special, too. It will be good to have you back in routine, so have a safe journey. 😀