Hi Bold Bakers, Pavlova is absolutely hands down my favorite dessert of all time, it’s
something I had a lot growing up in Ireland.
And I know because of shows like the Great British Bakeoff it’s becoming even more
and more popular around the world.
So I wanna show you in 5 simple steps how you can make the perfect Pavlova every time.
It’s nothing to be afraid of, it’s nothing to fear, it is super easy.
Kevin until I had met him had never had a Meringue or a Pavlova so we are gonna make
this big and bold one for him today and absolutely wow him.
Before I met Gemma I thought a Pavlova was a hat, but I found out it’s delicious.
So I’m gonna start out with my first easy step which is talking about egg whites.
So it’s really important to have your egg whites at room temperature they whip up so
much better.
So leave them out at room temperature for maybe 2-3 hours, to be honest with you I leave
them out and they’re perfectly fine.
So pour them into your stand mixer, or you can use a hand mixer, You do need a mixer
for this recipe because you need to get all of that air in there for the mixing.
So step number 2, stabilizing egg whites this is super, super important because it gives
you a thick billowy merengue and it also stops your pavlova from weeping.
If you’ve ever made a Pavlova before and you see it weeping out the side, that’s
because your egg whites weren’t stable enough.
So what we’re going to do, into our sugar we’re going to add in a bit of white vinegar,
white wine vinegar, you can even add in apple cider vinegar.
And we’re also going to add in some corn starch or corn flour, into the sugar.
So step number three, whipping your egg whites, now you might be thinking, what’s the big
deal all we have to do is whip them, that’s not the case there’s actually a method to
my madness.
So what you want to do is turn your machine onto low, and whip them up just for 2-3 minutes
until they’re nice and foamy, just on a low speed, let it build up the bubble build
up the structure.
After two minutes we’re going to turn up the mixer, up to a medium speed, medium high,
and let them whip until they reach soft peaks.
You want to get them to soft peaks because we can’t move on until we’ve reached this
stage.
Ok it’s been a few minutes and it’s reached soft peaks which means it’s holding its
shape it’s soft and billowy.
So at this stage we can move on to step number 4, this is when you’re able to add in the
sugar.
Don’t add your sugar until your egg whites are at this stage or else it will hold it
up, if they’re not at a this stage the sugar will just sink down.
So get a nice and fluffy meringue and then add in your sugar.
So spoonful by spoonful, add in your sugar.
Add a spoonful, just let it mix, hang out.
Just add it slowly, it takes a bit of time, but it’s totally worth it.
So once your sugar is in there I like to let it continue beating for another 2 minutes
or so, just to make sure it’s all combined, and then we’re ready to stop.
Ok it’s perfect, this is looking great, it’s nice and thick, it’s grown a lot
in volume, now we’re gonna move on to step number 5.
So my recipe for Pavlova is for a 10 inch round, so with a spatula, whip it around,
do a little dip in the middle and have nice high sides.
So we’re gonna pop this in the oven, we’re gonna start at 300° on the middle rack, but
then straight away we’re gonna turn it down to 250°.
So we’re gonna bake it at this temperature for around 90 minutes or so.
So you know when you get a Pavlova and it’s crispy on the outside and Marshmallowy on
the inside?
This temperature and that length of time is gonna give you those results.
You want to make sure you follow my instructions so you get the perfect pavlova.
If you leave it in there too long it’ll get chalky and dry, you want to have the best
of both worlds.
Crispy on the outside and soft in the middle.
So we’re gonna come back and check on it in a bit.
So at the hour and a half mark, turn off the oven, open the door ajar and put in a wooden
spoon and let the air circulate throughout.
So our Pavlova looks gorgeous.
So one question is how do you know that your pavlova is done?
If it peels away from the parchment paper easily like this one, that means it’s done.
Now do handle this with care, they are delicate.
They’re crispy, they’re light, so you do want to be careful.
Now to top this, you can do whatever you want to your pavlova, but what I like to do is
a classic cream and lot of beautiful seasonal fruit.
So an impressive dessert like Pavlova is just begging to be shared, so Kevin, look what
I made you.
I’m ready.
Oh man, the thing I don’t understand is, how can this dessert be creamy and crunchy
at the same time.
So sweet, so delicious, and the fruit just makes it.
Well all you need is my five steps, follow them and you will have the perfect pavlova,
crispy on the outside and fluffy in the middle.
Absolutely delicious.
Give it a go bold bakers, let us know what you think.
And we’ll see you back here again really soon.
Give me another bite.
Oh yeah.