PAM'S FAMOUS PAV
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INGREDIENTS
- 4 egg whites
- 1 tsp cornflour
- Pinch salt
- 1 tsp vanilla essence (not flavour)
- 230 g caster sugar
- ¼ tsp cream of tartar
- 1 tsp Vinegar (white)
- Delicate flowers and whipped cream to decorate
- All your favourite fruits to decorate, we use passionfruit, rasberries, strawberries, blueberries
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METHOD
1. Prep the mixture
- Slowly beat egg whites until stiff then add salt. Make sure you can tip up side down and it doesn't fall out.
- Gradually add sugar one tablespoon at a time so it has time to dissolve between spoonfuls, cornflour, cream of tartar, vinegar & vanilla, beating all the time until thick.
2. Bake
- Pour onto baking paper in shape.
- Bake at 120C (110c gas) for an hour then turn oven off and take out after oven cools. Watch it doesn't brown.
3. Prepare the whipped cream & toppings
- Using an electric mixer, beat whipping cream, icing sugar and vanilla until soft peaks form.
- Gather cut fruits, florals, and anything else you want to decorate your pav with.
4. Decorate & serve!
- Right before serving, decorate your pavlova with the cream mixture, fruits and florals. Be as creative as you like!
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TIPS
- Make sure when separating the egg yolks NO egg yolk falls into the mixture otherwise it won't beat.
- Use castor sugar in the cake mixture as its finer than standard sugar. Don't use icing sugar.
- Cream of tartar isn't essential, but if you have it, use it.
- Use the purest vanilla you can.
- If you want a bigger pav, the ratio is 57g of caster sugar to one egg white.
- If you want the final texture to be marshmellow-y leave in the oven, and if you want the final texture to be more chewy, take it straight out.
- The cornflour stabilises the meringue, so use just a teaspoon.
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