Shameful admission time: until this week, I had never made a pavlova before.
I can only put it down to mum not being a fan of them, and as such, I never thought to make them either. The pavlova can be a tired, worked cliche, however a well made one is still a thing to marvel.
With Eat Drink Blog being such a big event, there were plenty of other duties to partake in. First of all, was welcoming our fantastic international blogger Adam Roberts from Amateur Gourmet, all the way over from LA. We arranged a BBQ beach dinner for him, in conjunction with the brilliant team from Tourism WA, Experience Perth and Rich Keam, WA’s Taste Master. You can check out Adam’s post on our dinner here – and yes, it was me who taught Ads to ruin the English language, in true blue, ocker style.
I told our international guests to be kind with their evaluations of my first pavlova; that if I failed at making one, then I’d be sent to Tasmania as penance. Yes, if you do badly in this life, you get shipped to the penal colony, and if you do bad in the penal colony, you get shipped to Tassie. I’m not sure they realised I was kidding.
I used this fool-proof recipe from SBS Food – it was gorgeously crisp on the outside, and chewy on the inside. I split the mix in half and made two pavs, then stacked one on top of the other, but whichever way you do it, it’s all good!
Mixed Berry Pavlova
Adapted from SBS Food
6 egg whites
330 g caster sugar
1 tsp vanilla bean paste
1 tbsp cornflour, sifted
600 ml thickened cream
1 tbsp caster sugar
1 handful strawberries, sliced
1 handful blueberries
Handful of mint leaves, shredded
Strawberry syrup, recipe here
Preheat oven to 130°C.
On some baking paper, draw around a large plate or cake pan as a template for the size of your pav. Turn the baking paper over, then line a baking tray.
Using a mixer, whisk the egg whites until they form stiff peaks. Continue mixing, adding a tablespoon of sugar at a time, until the mixture is glossy and thick. Gently fold in the vanilla paste and cornflour until combined.
Pour the mixture onto the baking paper, and smooth to the edges of the circle you’ve drawn. Place in the oven and bake for 1 hour 45 minutes. Turn off the oven, and leave to cool with the door closed. I left mine overnight.