Pavlova Saga

Over the past few weeks our Spanish exchange student, Mum and I made several Pavlova's in an attempt to discover which tastes better: the packet mix pavlova from the shops or home-made pav. (Also to teach the exchange student how to make her own pavlova when she runs out of the packet recipes... which she should soon as she is back in Spain now!)

For anyone who doesn't know, the Pavlova is an Australian dessert, mainly made from egg whites which is fluffy and is usually decorated with cream and fruit. (Our exchange student liked to try decorating some with nutella as well!)

In my opinion the packet mix looked better because it rose more but the home-made pavlova tasted way better n there were more chewy bits... a rare thing for pavlova or just ordinary meringue for that matter.

Mum and Raquel (exchange student) >>

Let's compare pavlovas... shall we?!

The photos below are of the packet mix pavlova.

Straight out of the oven.

Decorated with whipped cream,

strawberries and kiwi fruit... yuuuum!

And now for the home-made pav. (Below left. The one with kiwi fruit and strawberries is the packet mix pav.) Photos aren't staying in the right position for some odd reason!

A bit flatter and rounder... but just as yum!

Here is the recipe for the home-made Pavlova. You are more than welcome to try it out if you so desire!


PAVLOVA

Ingredients

*4 egg whites

*1 cup castor sugar

*1 teaspoon vinegar

*300-500 ml cream

*About 3 tablespoons of icing sugar/castor sugar to mix with cream

*Fruit to decorate

Method

Cover an oven tray with aluminium foil. Preheat oven to 250 degrees celcius (400 degrees F.)

Beat egg whites stiffly with vinegar using an electric beater (mixer). Add 4 teaspoons of the castor sugar and beat until mixture looks "dry" (about halfway through mixing process).

Add half of the remaining sugar gradually and beat until stiff peaks form. Beat in remaining sugar on low speed for about 1 minute.

Heap pavlova mixture onto oven tray, then form a plate or round shape- it should be approx. 9 inches (22 1/2 cm) in diameter.

Put into oven then reduce oven temperature to 100 degrees celsius (or 225 degrees F.) and bake for 1 hour.

Once it is cooked, remove from oven and cool on tray. (For about half an hour to an hour... otherwise if you try to decorate too soon the cream may melt!)

Whip cream with about 3 tablespoons (or whatever your desired amount is) of icing sugar/mixture. Spread cream over pavlova then decorate with fruit.