Speaking of Powerful Mixers - Marshmallow Pavlova Anyone?

[launderess]

Going to put his on my holiday baking list.

http://www.joyofbaking.com/Pavlova.html

 

[brettsomers]

that looks divine!

 

[sudsmaster]

It looks decadent.

I want some.

 

[ironrite]

Finally!

I have been looking for this some 20 years! A good friend in San Francisco used to make a Pavlova similar to this, but would not share the recipe. It was like eating a cloud.
A nice, mounded sort of creation and I thought it had whipped cream in it. He used kiwi as the primary fruit. Just a wonderful treat. I've seen other receipes that make the Pavlova with meringue, but it's baked in a rectangle pan and then rolled up like a jelly roll. Thanks Launderess, this will be a nice addition to my Christmas dinner!

 

[brisnat81]

I make close to 30 of these per year

You could say its my signature dessert. I can get 9 egg whites in a standard Kenwood chef bowl before I run out of space. I've tried to do these in a sunbeam, but find it struggles with the thick meringue.

I like them as a quick and easy option, but you need to make them the day before to let them cool in the oven overnight.

The recipie I use, replaces Vinegar with lemon juice, and has a split of castor and regular sugar to make a much crunchier shell.

The cost of the pavlova is negligable, but the fruit usually costs a bomb. I decorate with Kiwi, Blueberries, Strawberries, Mango, and Pear. It all depends whats in season and what I can get.

When I have a dinner party, I usually make 1 pavlova per family to take home, as they are exceptionally popular.

I disagree with the statement at the bottom, that they should be eaten within a few hours of decoration. With mine they stay crusty for a couple of days, but I usually try and eat within 48 hours to reduce the risk of food poisioning.

If anyone is interested I can post the version I use, but all of the measurements would need conversion as they are in Metric cup measurements.

 

[mattl]

Yes, please post your recipe. Don't worry about conversion, most utensils in the US have metric scales on them along with ounces, but measuring spoons in ml may be a bit of a challenge.

My "signature dessert" would be Chiffon Cakes, and old staple of the '40s and '50s here in the US. I have a whole variety of recipes, Custard, Orange, Chocolate Marble, and others - custard is my favorite. I bought the copper liner for my Kitchen Aide just for making these.

 

[gizmo]

I have't made a "pav" for quite a while but I used to often make them. The restaurant I used to work for made hollandaise sauce in 50 egg batches. In holl you only use the yolk so that left 50 whites going to waste. I hated to see that waste so sometimes Iwould make a pav for the staff to share. YUM!

My Nan was a great pav maker, for Christmas there would be a choice of fruit pav with strawberies, banana and passionfruit, and the other she knew was my favourite, a Peppermint Crisp Pav which has the whipped cream centre, then a Peppermint Crisp grated over the top. A Pep Crisp was a flat candy bar with a crisp peppermint "rock candy" centre, dipped in chocolate. When grated over a pav you get shards of the green peppermint filling and shards of chocolate. Great for little boys with a sweet tooth!

A good pav needs a long whipping time in the mixer - when smoke is pouring out of the Kenwood motor, it is nearly ready. (just joking but I would beat my pav mix for about 10 minutes.)
I slightly disagree with the recipe above - the pav should be barely coloured when cooked. If it is cooked too hot or too long it will get sugary droplets or beads forming on the surface. If cooked too short or too cold it will be gooey and will ooze moisture.

Chris.

 

[brisnat81]

1970 Australian Womens Weekly Pavlova Recipie

Hi Guys,

Please find the recipie below. I have included the recipie for a single batch, but I usually double it.

3 Egg whites
pinch salt
3/4 (Metric) Cup castor sugar (190mL)
1/4 (Metric) Cup regular white sugar (65mL)
1 (Metric) Tablespoon of Cornflour (20mL)
1 (Metric) Teaspoon of Lemon Juice (5mL)

Preheat oven to around 140degC. I use this temp with the fan on, you'll need to experiment with the temp in your oven.
Take a Biscuit tray about 12" square and cover with greaseproof paper. Lightly spray paper with cooking spray and then dust with cornflour.
Mix together regular white sugar and corn flour in a seperate bowl and stand aside.
Beat egg-whites and salt until soft peaks form; add castor sugar gradually, beating well between each addition. Make sure the sugar is completely dissolved. (can take up to 10-15 minutes depending on your mixer). Mixture should be very stiff and shiney.
Fold the granulated sugar/cornflour mixture and lemon juice into the meringue. (Do not over stir)
Scrape the mixture onto the prepared tray in the middle, and shape into a circle about 2" high.

Bake until a pale fawn colour and the shell has become hard, once this stage has been reached, turn the oven off, leave the door ajar and leave the pav in the oven until cold. If you find in the first 15-20 minutes that the pav has coloured, turn the oven down as the colour shouldnt change until after the shell starts to firm up. Lower temps are better than high ones. My usual cooking time for a pav of double this size in an electric Fan forced oven is around 1hour - 1:30, you will need to monitor however as every oven is different. I cant stress enough with this, dont rely on time, check every 20 minutes or so.

I whip together pouring cream, vanilla to taste. I dont put any sugar in the cream, as I figure the shell is sweet enough. Then decorate with seasonal fruit, traditionally Kiwi, Strawberries and Passionfruit would be the way to go.

 

[brisnat81]

Btw

The largest single Pav, I make is with 6 eggwhites (Double batch)

If your mixer is big enough, you can use 9 eggwhites and make 2 reasonabley large shells.