3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Val's Pavlova


Print:
4

Ingredients

6 slice(s)

Pavlova

  • 6 eggs, large. separated
  • 270 grams white sugar
  • 2 level tsp cornflour
  • 1 tsp white vinegar
  • 1/2 tsp Vanilla Paste
  • 1 pinch cream of tartar
  • 6
    4h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
5

Recipe's preparation

    Prep steps.
  1. 1.Important steps before you start.
    Always have a sparkling clean and dry mixing bowl. One spec of moisture on the bowl or the butterfly whisk will result in your egg whites failing to whip.
    2. Preheat oven 120C.
    3. Line baking tray with baking paper having drawn a circle (approx 20cms) on the underside of the paper. Turn paper over and set aside.
    4. Place sugar into mixing bowl and mill 15 sec/speed 9. Set aside in clean bowl.
    5. Insert butterfly whisk. Add egg whites and cream of tartar and whip 5mins/37C/speed3.5 without measuring cup.
    Start to add the sugar slowly while the mixture is whipping until all is combined.
    Ensure the sugar is dissolved by testing it between two fingers and if you feel grit, continue to whip for two minutes until the mixture is smooth.
    5. With butterfly whisk in place add the cornflour and vanilla for 40sec//speed 3.
    7. Spoon mixture on the circled baking paper and smooth out to the size you want, remembering it will expand during the cooking process.
    8. Bake for 20mins (150C) then reduce the temperature to (120C) and bake for a further hour.
    9. Turn the oven off and leave the oven door open until the pavlova has cooled completely.
  2. Finishing touches.
  3. Ideas to dress your pavlova.
    I name my pavlovas.
    CHRISTMAS.
    Using whipped cream, strawberries, raspberries, bananas and kiwi fruit giving me the x3 colours of Christmas.
    SUMMER. using the whipped cream, bananas mango, passionfruit pulp over the top. An added sensation is to make some lemon curd with the eggs yolks and layer that before the cream!
    There are many variations of flavours for the base which can add another dimension to your pavlovas. Try adding crushed/milled hazelnuts, or dark chocolate to the mixture and proceed as above.
    Another idea is to shape your mixture before cooking it. Try making a circle and once cooked you have a wreath for Christmas.
    Or the shape of a heart for a special birthday, the idaes are endless.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.