Thread: Pavlova

Originally Posted by China

Has anyone ever cooked a Pavlova in a spring form, if so how did it go

Asked LOML and she asked why would you cook it in a spring form as there are problems associated with doing it that way.
Her final comment was, an interesting exercise but it may not turn out the way you expect.

Colin.

I guess you could do it. Maybe line the sides with greezed paper as well as the bottom. I cooked on once straight on the serving plate. solved the problem of how to get it out in one piece. (Must say I have only every cooked ONE. There are more important things in life. Like cheese cake. )

Originally Posted by tea lady

I guess you could do it. Maybe line the sides with greezed paper as well as the bottom. I cooked on once straight on the serving plate. solved the problem of how to get it out in one piece. (Must say I have only every cooked ONE. There are more important things in life. Like cheese cake. )

I have heard your cheese cake is in great demand, or was that Choccy Ripple Coronary Cake

Colin

Thanks for the replies, I have cooked many without any form of comtainer, what led me to ask the question was I saw ready baked Pavlova bases in the super market and they have clearly been baked in a some sort of container, they are flat up the sides just like a cake, I think I might try one just to see what happens I will let you all know either way.

Originally Posted by China

Thanks for the replies, I have cooked many without any form of comtainer, what led me to ask the question was I saw ready baked Pavlova bases in the super market and they have clearly been baked in a some sort of container, they are flat up the sides just like a cake, I think I might try one just to see what happens I will let you all know either way.

China,


LOML says she would be interested to hear how you get on, she would like to know how the sides turn out.

Colin.

Originally Posted by tea lady

There are more important things in life. Like cheese cake.

Moderators..could we please get TL's post deleted. Imagine someone saying that cheesecake was more important than Pav. I laughed out loud when i first read it but then i thought...OMG, she's serious. We can't have this sort of prejudiced thinking on the Forums. It can't be allowed

(I feel i should add here that the best Pavs can be purchased from City Extra in Circular Quay who are open 24hrs a day. I may have,... i mean, I know someone who once had Pav for breakfast, lunch and dinner while staying at a hotel just up the road )

China, feel free to send all Pav experiments to me for thorough testing.

Originally Posted by NCArcher

Moderators..could we please get TL's post deleted. Imagine someone saying that cheesecake was more important than Pav. I laughed out loud when i first read it but then i thought...OMG, she's serious. We can't have this sort of prejudiced thinking on the Forums. It can't be allowed

(I feel i should add here that the best Pavs can be purchased from City Extra in Circular Quay who are open 24hrs a day. I may have,... i mean, I know someone who once had Pav for breakfast, lunch and dinner while staying at a hotel just up the road )

China, feel free to send all Pav experiments to me for thorough testing.

Pav for breakfast might be taking it a bit far. I have had cheese cake for brecky, but late enough so I could nearly call it morning tea.

Originally Posted by tea lady

There are more important things in life. Like cheese cake. )

Sorry TL, you crossed the line

Originally Posted by China

Thanks for the replies, I have cooked many without any form of comtainer, what led me to ask the question was I saw ready baked Pavlova bases in the super market and they have clearly been baked in a some sort of container, they are flat up the sides just like a cake, I think I might try one just to see what happens I will let you all know either way.

The supermarket ones are easy to get that shape.
1. Get an appropriate sized dinner plate out of cupboard
2. Get several cardboard boxes and trace circles around dinner plate.
3. Cut circles out
4. Glue circles together. Titebond III workes well.
5. Cover with so much cream that the only people who enjoy the pav are those who like cream own it's own

Pav's are far an away my favourite desert. My secret ingredient in them is using a Kenwood Chef to whip the egg whites If the eggs are fresh you can get vertical walls on the pav (at least when it goes *in* the oven)

I had an aunt who knew how much I liked them, so brought a supermarket one for me one family get together saying it was for me. Gutted - I had to eat some to save face

Cheers,
Dave

so who makes their pavlova from scratch and who uses 'the egg' approach?

Me? I always make it from scratch, thanks to the foolproof recipe my Mum got from her Mum who got it from her Mum.......

cheers
Wendy

Originally Posted by RufflyRustic

so who makes their pavlova from scratch and who uses 'the egg' approach?

Me? I always make it from scratch, thanks to the foolproof recipe my Mum got from her Mum who got it from her Mum.......

cheers
Wendy

A long time ago I used to use the egg... but then I discovered that it's exactly the same difficulty to make it from scratch, so I've never looked back.

I use the standard recipe in Commsense Cookery book - 4 egg whites, 1 cup castor sugar, 1/2 tbs corn flour and 1tsp vinegar (from memory at any rate - I usually get the cornflour and vinegar wrong )

Is your recipe any different, Wendy?

Cheers,
Dave

Mine says 8 oz caster sugar and the rest is exactly the same Obviously a very well tried and true recipe

Cooking - A hot oven for 5 mins and then low and slow for the next hour or so, depending on how big it is?


What is the biggest pav you've cooked? I did a dozen egg whites once, took 2 hours to cook though

sounds rather similar! That's about half a schmeckle more sugar than I use

I did the dozen egg jobbie once - it completely fills the mixing bowl on a kenwood chef. Some would argue that it is actually overflowing!

The best pav I ever made was a 10 egg one. Preheated over to 150. Put pav in and dropped temp to 125. After 20 mins dropped it to 100-ish and cooker for another 75 mins. Let it cool in the oven for about 3 hours. Didn't sag at all! I've never managed to replicate it, though I have tried many times!

Cheers,
Dave

Its a black art. I make a pretty good Coconut macaroon. Goes in the rather large biscuit barrel I have, and you don't die of heart failyar.

Am I missing something, what is the egg approach?