olive’s cookery writer Adam says…”Meringues and pavlovas may seem tricky but, once you’ve understood the basics and potential pitfalls, they’re really a doddle – they just need time and patience. This is a modern twist on a classic pavlova – although, once you’ve nailed the base, you can put whatever you like on top!”
Perfect your pavlova with these useful tips and tricks…
- Before whisking the eggs, wipe the bowl clean with a little lemon juice – any residue or dirt in the bowl will prevent the whites from being whisked to fluffy peaks.
- Use fresh, cold eggs – they may take longer to whip up but their structure is much stronger and more stable, and will hold better.
- Give the egg whites a good whisk to start with – to get air incorporated into them. Then add the sugar slowly – you don’t want to knock the air out of the whites before the sugar dissolves and creates a stable structure for the pavlova.
- Using cornflour and white wine vinegar turns what would be a meringue into a pavlova. They stabilise the proteins in the egg, helping to create a soft marshmallow-like interior with a crispy exterior.
- Once the whites reach stiff peaks, stop whisking. Egg whites can be over-whisked, and before you know it you’ll end up with a watery mess.
- If you’re making this ahead, store the pavlova base in an airtight container, not in the fridge, as it loves moisture and will go soggy given the chance.
- Griddling the peaches is key. The sugar in the peaches combined with the sweet pickle liquor means they will char and caramelise quickly.
- peach juice drink 300ml (we used Granini)
- white rum 50ml
- mint leaves a handful
- basil leaves a handful
- white wine 100ml
- moscatel vinegar 50ml
- caster sugar 75g
- peaches 6 ripe, stones removed and quartered
- egg whites 6
- caster sugar 300g
- cornflour 1 tsp
- white wine vinegar 1 tsp
- mascarpone 350g
- caster sugar 75g
- double cream 500ml
- Kcals 623
- Fat 42.5g
- Saturates 27g
- Carbs 50.9g
- Sugars 50.5g
- Fibre 1.3g
- Protein 5g
- Salt 0.1g