Pavlovaway, says Louisa. Many people are frightened to make a pav, because they say it looks too hard?? It is actually one of the easiest puds to make. Have all ingredients at room temperature, and away we go – Put the oven on to 200c, 400F, need a hot oven to start. Separate 4 egg whites, must be very careful not to let any yolk to mix in with it. Can use yolks to make something else. How about a chocolate or lemon mousse? 4 googs are enough to make a small pav, enough for 4 servings. If more guests, you can make a nice big one - just double the recipe.
The secret to this pav recipe is to beat the egg whites until very stiff peaks form, meringue style. If you don’t do this, your pav will run all over the tray and oven and ooze out onto the kitchen floor. Much to the delight of the children and the dog perhaps, but this is rated as a complete disaster!. You can beat the egg whites the old fashioned way by hand – you will need a lot of helpers if doing so. It will take a long time – and your arm will be paralyzed. An electric mixer, hand or stand, doesn’t matter - is ideal! IN THIS SECTION - pavlova intro(this page)
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