Absolutely pav-u-lous

 

Pavlova is a big deal in my family! My mum bakes it for nearly all our family occasions and has done for as long as I can remember. We all have our favourite toppings and we each have our favourite consistency but we all still fight to get the biggest slice. 

This is something I would have never thought I could try and replicate let alone it even taste good. However, as I keep writing these blogs and the more I bake, the more I want to try different techniques. I haven’t tried much with egg whites yet and I know how difficult it can be to get the perfect stiff peak so baking a pavlova felt like the right opportunity to try this. Firstly, separating eggs looks so easy on the TV and this is a lie!! I was so nervous trying not to get any yolk or shell into the egg white, the most nerve wracking bit of the whole bake. I loved watching the eggs transform into fluffy white clouds (very technical description I know) and couldn’t quite believe that it was successful! It baked in the oven well and yes I was very impatient waiting for it to cool down. I over whipped my first batch of cream so once again there was a dash to coop to get more cream (good job I live close). The second batch was successful but I think I was super nervous to whip it too much that I may have under whipped it. Putting the cream and strawberries on top was my favourite part and felt so satisfying seeing it all come together.

The pav was a good beige colour and had a lovely shine to the outside. The inside was light and marshmallowy. I think next time I’d like to bake it for slightly longer to get a bit more crunch but other than that I was super happy with this attempt 🤎