The Perfect Pav with Monique Bowley

Jan 27, 2017

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Monique Bowley knows her pavs! Former Great Australian Bake Off contestant and Mamamia Out Loud podcaster Monique Bowley joined Jeremy to tell us about how to make the perfect pavlova!

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Recipe below (via mamamia.com.au):

INGREDIENTS

4 egg whites

220 g caster sugar

Pinch of salt

2 teaspoons cornflour

1 teaspoon white vinegar

2 teaspoons vanilla extract

300 ml thickened cream

Shit tons of fruit of your desire (kiwi fruit, strawbs, blueberries, mango, etc)

Flaked almonds (give them a light toasting in a pan, or briefly on an oven tray)

METHOD

Preheat the oven to 110%. Yep, low 'n slow. Put the oven rack in the lower third of the oven, too.

Draw a circle on a piece of baking paper, using a 20cm cake tin as a guide.  Then place the baking paper, marked side DOWN, on a baking tray. (Trust me on this. I've served pav with blue pencil baked onto it in the past).

Put your egg whites in a large mixing bowl (see above prep) and use an electric mixer on medium speed, to whisk until foamy. At THIS stage, add the salt, vinegar, and cornflour and whisk again until soft peaks form (will take about a minute or so)

With the motor going, add the sugar a spoonful at a time (see above). When the mixture is thick and glossy, add the vanilla, and whisk to combine.

Pinch off a piece of the mix, and rub it between your fingers to check in the sugar is dissolved. If the mixture feels grainy, keep whisking my friend.

Spoon the meringue onto a tray, and using a spatula, and the circle you drew as a guide, shape it into a disc with a well in the centre (all that cream and fruit needs to go somewhere). Have a good time shaping the sides - creating swirls with a flourish or smoothing it over.

Bake for 1 and a quarter hours, until the meringue is crisp and hard to touch. Then, turn off the oven and leave the door slightly ajar (I jam a wooden spoon in the door so it doesn't shut completely)  so it cools slowly in the oven (this takes about 2 hours).

Once completely cooled, whip the cream, (add a teaspoon of vanilla essence if you want, it can't hurt) and then top with lashings of fruit, and the toasted, flaked almonds.

More Monique here.

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