Fri, 22 Feb, 2019
The perfect pavlova for summer
Dutch Chef Rob Kabboord has reinvented a new way to snack on the Australian-New Zealand dessert favourite loved by so many down-under.
And luckily, the guide to this perfect pav is as easy as pie.
- 4 egg whites (5 if you are using small eggs)
- 250g pure icing sugar or fine caster sugar, sifted
- 1/2 tsp white vinegar
- 1 tbsp cornflour, sifted
- Preheat the oven to 200 degrees Celsius.
Place baking paper on a baking tray with melted butter or vegetable spray on the tray. You need the paper to stay in place while spooning the pavlova.
1. With an electric mixer, beat the egg whites until soft peaks form.
2. Add sugar all at once and beat the mixture for a minute or so ONCE soft peaks appear, on full speed.
3. Do not stop the machine to add sugar as the process needs to catch as much air as possible in the egg whites. The texture should change almost immediately and form glossy, meringue-style peaks that are soft and loose.
4. Mix on high until the texture thickens and the sugar is complete dissolved – a ribbon stage must be reached (when a spoonful of the mixture is poured back into the bowl and the surface looks like a ribbon).
5. Slow the machine, add the vinegar and let the beaters make three rotations, then remove the bowl from the mixer.
6. Sprinkle the cornflour over the mixture and with the help of a clean spatula, gently fold in the cornflour. Do not exceed any more than six folds.
7. Spoon the mix on the prepared tray and mould it into the shape you want.
8. Kabboord prefers to leave it pretty heaped. Don’t play around with the meringue too much – timeliness is key here.
9. Place the tray in the middle of the oven and immediately turn the temperature down to 120 degrees Celsius.
10. Don't use the fan.
11. Cook for 80-90 minutes but don't let the pavlova colour. You may see a little sugar syrup seep out of the bottom, but the crust should be firm.
12. Cool to room temperature and decorate using quark, goat's curd or mascarpone and your favourite toppings, such as summer fruit.
Notes and Tips
- A whisking bowl that is clean is mandatory for a successful meringue – use a little vinegar to lightly wash the mixing bowl.
- Timeliness is key when making a perfect pav – when you start mixing your dessert, you should not stop for any reason.
- The eggs should be as fresh as possible.
- There must be no yolk in the desserts egg white.
- Egg whites must be at room temperature.
Would you try this delicious pavlova at home? Let us know in the comments below.