Making the Perfect Pavlova this summer

Tips and Tricks for the Perfect Pavlova

1. Separating Eggs the Easy Way:

Room-temperature egg whites whip much better than cold ones but are harder to separate from the yolks. To make it easier, separate the eggs straight from the fridge, then let the whites come to room temperature before using them. Do this in the morning if you plan to whip and bake the pavlova in the afternoon. Make sure no yolk gets into your whites—even a tiny amount will prevent them from whipping properly.

2. Weigh Your Egg Whites for Precision:

Egg sizes can vary significantly, so weighing your egg whites ensures consistent results. For example, six whites from small eggs might weigh 100g, while six from large eggs could be 240g, which would drastically affect the outcome.

3. Clean Tools Are Key for Whipping Whites:

Ensure your mixing bowl and whisk attachment are spotless and dry. Any grease or residue will reduce the volume of your whipped whites.

4. Bake a Day Ahead:

For best results, bake your pavlova the day before serving. Let it cool completely in the oven overnight with the door closed. The next day, it’ll be ready to decorate and serve.

5. Fixing Cracks During Baking:

If large cracks appear in the first 15 minutes of baking, your oven is likely too hot. Reduce the temperature by 20°C. Sometimes, cracks will diminish slightly as the pavlova cools.

6. Embrace Cracks and Cover Them Up:

Cracks are common in pavlovas and can happen for various reasons, such as an overly hot oven, trapped air bubbles, over-whipping egg whites, or undissolved sugar. Instead of worrying, accept them as part of the charm—cover the cracks with cream, add fruit, and enjoy!

7. Storage Tips:

Once the pavlova has completely cooled in the oven, store it at room temperature in an airtight container until ready to decorate. If you have leftovers after topping, refrigerate them. However, be aware that refrigeration can cause the pavlova to seep and become soggy, so it’s best to enjoy it all in one go!

Ingredients

Decorating the Pavlova

1.Macerate the Strawberries:

Toss the quartered strawberries with raw sugar and vinegar in a small bowl. Allow them to macerate in the fridge for 1-2 hours until the sugar dissolves, and the strawberries release their juices, creating a syrupy consistency.

2.Prepare the Pavlova Base:

The next day, carefully transfer the cooled pavlova from the baking paper to a serving plate.

3.Whip the Cream:

Whip the cream to medium peaks—by hand or mixer. Medium peaks should hold their shape without spreading but will slightly flop at the tip when the whisk is lifted. Leave the cream unsweetened to balance the sweetness of the pavlova. Spread the whipped cream into the central well of the pavlova, creating a base for the fruit.

4.Add the Toppings:

Arrange the macerated strawberries, fresh raspberries, and a sprinkle of thyme leaves on top. Generously dust freeze-dried raspberry powder over the surface using a small sieve. This adds a vibrant contrast against the white cream and pavlova edges.

5.Serve and Enjoy:

Present your decorated pavlova immediately and enjoy its perfect combination of textures and flavors!