Smashed Pav


It was Australia Day (aka ‘Invasion Day’) last Thursday and I felt inclined to make something Aussie to celebrate. I settled on pavlova due to a surplus of eggs from my mum’s chooks. This was actually my first time making pavlova so I was wary; but it turned out better than I expected, albeit a tad smashed looking. The crust was very crispy and melt-in-your-mouth whilst the inside remained soft and marshmallowy. It came out of the oven looking quite spectacular but as it cooled the crust broke into shards. Once it was topped with cream and fruit it didn’t seem to matter though. I also added banana and passionfruit just before serving. I’m glad I have this iconic dessert in my repertoire now because it was really yummy and a good way to use up eggs.

Pavlova Base

  • 8 egg whites (60g eggs)
  • 2 cups caster or white sugar (cannot be reduced)
  • 1/4 tsp cream of tartar or pinch of salt (optional)
  • 2 tsp vinegar
  • 3 Tbsp cornflour
  • 2 tsp vanilla essence (optional)

1. Preheat oven to 190C.

2. Line a baking tray with baking paper.

3. Combine egg whites and sugar in a heatproof bowl. Gently warm the egg white mixture over a saucepan of boiling water (without bottom of bowl touching the water) to dissolve the sugar. Stir often and test the mixture with your fingers to feel if the sugar has dissolved. Do not allow to get too hot or the eggs will begin cooking. When sugar has completely dissolved (no grittiness can be felt) remove from heat.

4. Add cream of tartar or salt if you wish (helps egg whites to whip up – I hardly ever use it) and begin whipping mixture with electric beaters. Continue until stiff peaks form, but do not continue past this point.

5. Add remaining ingredients and beat briefly.

6. Spread pavlova mixture on baking paper in a rough circle. Place in oven and immediately reduce temperature to 100C. Bake for about 90 minutes or until the outside feels ‘crusty’. Turn off oven but leave pavlova inside with the door closed to cool down completely (or even overnight).

7. Serve topped with whipped cream and soft fruits such as kiwi, strawberries, banana, passionfruit or berries.

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Published in: on February 3, 2012 at 9:34 pm  Comments (2)  
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2 CommentsLeave a comment

  1. One of my favorites! Beautiful pictures and your pavlova looks incredible!

  2. I have no luck with pavs. I feel like such a failure, because my Mum is a pav maestro.


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