I already have a Pavlova recipe on the website (see here) which I have just renamed: “Pavlova – Version 1”.
For some time however I have wanted to try the recipe baking the pavlova for longer, at a lower temperature, to see if I was able to get a firmer base crust and sides which is something I prefer. I know this is not what everyone likes in a pavlova, but I do.
So having now achieved that, this is the recipe which I have named “Pavloa – Version 2”.
It makes the Pavlova a little easier to handle to get off the tray and onto the serving plate, and still have a marshmallow centre. I decided to keep the original version on the website as many people like that, and I didn’t want to fiddle with what already works for others.
For lots of hints and tips on dealing with any meringue, please see the link above to Version 1 which covers that in detail.
One important point though that I wish to emphasise is to ensure your bowl is squeaky clean. To do this follow this simple process:
- Insert butterfly into your ™ bowl
- Add 1 litre water and 30g vinegar
- Heat 10 minutes / Veroma / speed 2
- Rinse out bowl with cold water and ensure it is dry before commencing.
After your Pavlova is in the oven, clean your TM bowl by filling the bowl with water to just above the centre of the blade shaft, add a very light dollop of detergent, then heat 1 minute / 60 degrees / speed 6 … remove the lid and pour the water out and your bowl should be relatively clean.
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- Baking tray liberally dusted with cornflour, and a 22cm round cake tin pressed into the cornflour to mark out a round
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- Sugar measured out and ready in a bowl, and cornflour, vinegar and vanilla mixed together and ready to add at the end of mixing
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- Egg whites and cream of tarter in ™ bowl …
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- … and mixed for an initial 5 minutes
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- Blades are set 4 minutes whilst the sugar is rained in over that time
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- Lid is lifted …
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- … and the mix is lightly stirred to eliminate any air bubble that might have been created around the base and sides
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- Meringue is mixed for a final 3 minutes …
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- … before creating a little space around blades and adding in the cornflour mix …
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- … which is blended in for 10 seconds
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- Meringue is placed onto baking tray …
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- … and made into a circle 20 to 22cm wide … top view of meringue before baking
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- Side view of meringue before baking
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- Top view of meringue once baked
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- Side view of meringue once baked
Pavlova is placed into a sealed container until ready to serve
- 210g to 230g egg whites, room temperature (from 6 eggs)
- 1 tsp cream of tartar
- 330g castor sugar
- 1 tbls cornflour
- 2 tsp white vinegar
- 2 tsp vanilla extract, or 1 tsp vanilla bean paste
- 3 tsp cornflour
- Ensure bowl and butterfly are clean (see note) and insert butterfly
- Heat oven to 120 degrees fan forced, and arrange rack into the middle of the oven
- Line a baking tray with baking paper (use a dab of oil under paper to keep it in place) and sift over generously with the extra cornflour … this will help to create a crust on the base of your pavlova, and also allow it to release easily from the tray
- If desired place a 20 to 22cm round cake tin upside down onto the cornflour and slightly turn it to mark out the round that you will take your mixture to … this is optional but allows you to more easily keep to a round shape when placing the meringue onto the tray
- Mix the cornflour, vinegar and vanilla together in a small container until it is well combined into a liquid, put aside
- Place a bowl onto the TM lid and weigh in the caster sugar, put aside
- Place egg whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
- Set blades to 4 minutes / 37 / speed 3 (no MC) and with blades rotating slowly rain in the sugar one tablespoon at a time through the hole in lid … this should take you 4 minutes, leaving 3 minutes for the mix to continue beating in the next step
- Open lid and lightly stir mix around the sides and through the middle to eliminate any air bubble that may be there … also look at the lid and remove any mix off the lid to ensure you are catching all the egg white, then replace the lid and continue mixing 3 minutes / 37 / speed 3 (no MC)
- Open lid, create a little space around the butterfly, add the cornflour mixture and mix 10 seconds / speed 3
- Transfer mix onto baking tray … do not flatten too much as the mix will flatten during baking (I spread it out to approximately 20cm diameter as it will expand beyond that during baking)
- Place into oven, reduce temperature to 100 degrees fan forced, and bake for 2 hours and 30 minutes
- Switch off oven and leave to cool completely (I usually leave it overnight)
- Next morning carefully remove pavlova from the tray and place into a sealed container … to do this I gently lift one side of the pavlova and peel off the baking paper under it, then with both hands place it into my container and seal it
- Serve as desired
1. Insert butterfly into your ™ bowl
2. Add 1 litre water and 30g vinegar
3. Heat 10 minutes / Veroma / speed 2
4. Rinse out bowl with cold water and ensure it is dry before commencing.
After your Pavlova is in the oven, clean your TM bowl by filling the bowl with water to just above the centre of the blade shaft, add a very light dollop of detergent, then heat 1 minute / 60 degrees / speed 6 ... remove the lid and pour the water out and your bowl should be relatively clean.
Hello Gina and Seasons Greetings. I have met you before, once with Tenina and once with Nico. I made your Version 2 Pavlova on Friday afternoon but was tired and not thinking ( I am nearing 82 years young). I noticed nearly the end I didn’t have the volume by a long shot and suddenly the penny clicked – I hadn’t put the butterfly in – talk about a ning nong. I then inserted the butterfly into the machine and repeated steps 2 and 3 again. I got the volume so thought that perhaps all was not lost. It presented nicely on the baking tray and I put it in the larger oven which I thought I had turned on when suddenly I realised I had put the small oven on so into the heated oven the pavlova went. It cooked beautifully without a crack anywhere and when it was cut yesterday it was full of marshmallow inside. Probably the best I have ever made. I will use the small oven in future although that was not, I am sure, what created my “Pavlova Miracle”.
Love you sight.
Cecilia Brooke
Oh my goodness Cecilia … yes, I do remember you! Thank you so much for commenting, and I love how your pavlova worked out in the end … despite your many challenges with it! Isn’t it great when this happens … just proves that you have to keep moving forward and keep trying as you never know what is possible otherwise. Hope you have had a lovely Christmas Day my dear … and I really appreciate you letting me know how it all went … you have made my day! xo Gina