By Kriss S.
Demonstrated by Avril M., on 18 February 2016
We met on a sunny day at the beautiful home of Carly to learn the secrets of making a good pavlova from member Avril. We were in for a real treat as Avril arrived with one pre-made pavlova to show us the possibilities and everything required for us to see how this gets made.
The ingredients are straight forward but the technique is what is important and clean bowls and mixers are a must. Once all whipped up we were all given a chance to pipe out our own mini-pavlova. Avril, a true piping expert, guided us. In the end we all looked like pros….at licking the bowl and spoons!
Not one to learn something and then never make it I thought I would try it out all by my lonesome. The whipping seemed to take longer than I remembered but the patience paid off and I was able to do the “hold the bowl over your head test”. I spooned it out on the parchment using Avril’s trick of putting 4 dabs on the reverse side to keep the paper in place. Into the pre-heated oven and wait the close to 90 minutes for it to be ready.
Avril warned everyone’s oven is different and my pavlova started browning after 1-hour. I turned the temperature down to 120 but it was done. Out it came to cool and I was quite proud of myself. I whipped up the cream and marscapone that Avril had said was a lovely way to add a bit of pizzaz to this already fancy (yet simple) desert. Instead of sugar or passion fruit syrup as Avril had suggested I went to my Canadian roots and went for Maple Syrup..eh!