THERMOMIX ® RECIPE

1 Val's Pavlova

Recipe's preparation

Prep steps.

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.

Finishing touches.

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.