Time:1-2 hoursServes:12-14
I’m often asked:how do I make a good pavlova? There’s so much that can go wrong,including weeping droplets of sugar syrup,over-browning,not crisping up,and disintegrating when handled. This pavlova stack solves all those issues. By spreading the meringue into thin layers,the pavlova bakes in less time and achieves that crisp exterior we all search for – and it looks spectacular.
Technique of the month:The perfect pavlova
The perfect pavlova begins with the perfect meringue,and achieving that requires both patience and grunt work.
Start with a very clean mixing bowl. Wash it with hot soapy water,then take the extra step of wiping out the mixing bowl with a dash of white vinegar to ensure you’ve removed all the fat.
Next,add the egg whites and begin to whisk on medium speed until they’re light and foamy.
Finally,rain in the sugar one tablespoon at a time until the sugar has completely dissolved. This is the grunt work:the mixer needs to whisk for a good 12 to 14 minutes to ensure the sugar has completely dissolved. Undissolved sugar is often the root of all evil when it comes to pavlova;sugar weeping,sinking,and cracking.