I am replacing my old "PAV" recipe with this one. I made it today using this recipe and it was a huge hit! I reduced the heat on the oven temp to 225 degrees because I am at a high altitude and the result was fluffy sweet perfection! If you really want to impress guests, this is the recipe for you. It may look intimidating, but with this recipe it was SOOO easy. I put everything in my kitchen aid let it run 15 minutes and presto! That's it. It's that easy!
What to do with 6 egg whites left over from another ice cream experiment? Make a pavlova of course!
Pavlova is the national New Zealand dessert. The Australians claim that they invented it, however, published recipes in NZ cookbooks, firmly mark the pavlova as a Kiwi icon.
Making a pavlova, here at high altitude, has had it's challenges. No matter what I did, my pavs never came out like they did back home. That was, until an online aquaintance sent me a recipe for a never fail pavlova. The recipe sounds a bit odd, in that you use boiling water and beat all the ingredients together. However, it works and I'm back to making loftier pavs.
ELIZABETH MANNING'S NEVER FAIL PAVLOVA - By Catherine Manning
6 egg whites 2 cups sugar 4 tbsp cornflour (cornstarch in the US) 6 tbsp boiling water 2 tsp vanilla essence 2 tbsp vinegar (white)
Put all ingredients in the bowl of an electric mixer and beat for 15 - 20 minutes or until very stiff. When you pull the beaters out, the mixture should stand up in stiff peaks. (I find at altitude, I usually have to beat the mixture for 30 minutes or more.)
Pile on to baking paper on an oven tray. You can also use aluminium foil on the baking tray. Lightly dust with cornflour so the pav won't stick. Pile it up high and do not spread out, as the pav will spread while cooking. Use a fork to mark ridges up the side.
Put in the middle of a cold oven. Turn the oven on to 250 deg F. Cook for 2 hours. Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)
Cut around the top of the pav with a sharp knife and allow the top to drop into the pav. This forms a shell for the cream. Fill with whipped cream (NOT THE TYPE IN THE AEROSAL CAN) and decorate with fruit or topping of your choice.
For whipped cream topping
Whip at least a pint of whipping cream and a tbsp of sugar till the cream has stiff peaks. Spread over pav.