Pavlova

[kleph]

what the hell?

[ms edeity]

wrong forum kleph, she was a dancer. ;)

[kleph]

the back story, i know. my confusion concerns what the hell it is.

[Holster]

http://www.theage.com.au/ffximage/2005/01/24/pavlova_narrowweb__200x298.jpg

If you like sweet stuff a pavlova is like heaven in your mouth.

It's made from egg whites, and sugar (with a little white vinagar and vanilla essence thrown in), covered in whipped cream and topped off with fresh fruit

[kleph]

what fruit?

[Frau Farbissina]

Yep, pavlova is good stuff.. when it's done well you've got that crispy outer layer with a more foamy consistency underneath.. yum. Add lashings of fresh cream and fresh fruit.. double yum! I think Australian law requires kiwifruit and passionfruit on pavlova.. tinned pineapple optional. My relatives in the country make them all the time, chickens = eggs = pavlovarama.

And then there's "Pavlova Magic" - it's a packet of powder in an egg-shaped plastic container described as "A light and fluffy egg white based dessert. It is supplied as a powder, just add water and caster (fine white) sugar then mix & bake! Serve hot or cold."

http://img511.imageshack.us/img511/296/chigu200511280134400nq.gif

[Jimma]

I like it with bits of Peppermint crisp instead of fruit. Adds to the sweetness, takes away from the healthiness.

[Holster]

what fruit?


What ever is sweet juicy and in season.

[Seeker]

A gift from the Gods.

[Sashasword]

I have never encountered anyone who didn't know what a pavlova was.


I've made them before, a couple of times.
There's a definite trick to it.

What caused you to ask, kleph - just out of curiosity?

[dwarfthrower]

Basically it's a big (as in cake sized) egg-white meringue cooked so as to be crisp and flaky on the outside, but still a bit sticky and chewy on the inside. Topped with whipped cream and whatever else takes your fancy... traditionally any or all of: strawberries, passionfruit, kiwifruit, grated peppermint crisp bars (I like this one as well)...

[sperm]

sashasword: kleph isnt australian, he would just like to be ;)

[Benwah]

This is making me drool like pavlovas dogs.

[annie]

Yea, now i'm starting to desire some pavlova... although i hate it with passionfruit and kiwifruit. it should have strawberries on it only. the peppermint thing sounds lovely though, i'll have to try that!

[dwarfthrower]

the peppermint thing sounds lovely though, i'll have to try that!
Yep, I can vouch for it:
http://australian-food.com/images/products/peppermintcrisp.jpg <-- That is the bar to get.

Then - after applying the whipped cream - just grate it over the top.

[kiki]

oh my gawd its yummmmo...I like it a little chewy on the inside....with plump strawberries...and cream mmmmmmmmm

my mother used to stick it in the freezer for a few hours and we'd eat it half frozen in summer...

[CMYK]

And then there's "Pavlova Magic" - it's a packet of powder in an egg-shaped plastic container described as "A light and fluffy egg white based dessert. It is supplied as a powder, just add water and caster (fine white) sugar then mix & bake! Serve hot or cold."

http://img511.imageshack.us/img511/296/chigu200511280134400nq.gif

Kleph: This artificial concoction does not make a pavlova. It makes you die. There is only one way to make a pavlova and this isn't it.

[Holster]

I will volunteer to make Kelph a pavlova of doom the next time he visits our shores.

[Buffy]

I've never heard of the peppermint crisp topping on a pav, sounds good!
I haven't made a pav in ages, tonight I made a lemon meringue though :D

[locust]

what the hell?

Put succinctly, Australia's most significant contribution to the human state. Or possibly the second most significant, depending on where you place the Tim Tam.

[dwarfthrower]

Put succinctly, Australia's most significant contribution to the human state. Or possibly the second most significant,

Not forgetting the carpetbag steak.



depending on where you place the Tim Tam.
So many things depend on where you place the Tim Tam.

[Spades]

fruit - the only fruit it requires is bananas and kiwi fruit - yummeeee

[kleph]

I will volunteer to make Kelph a pavlova of doom the next time he visits our shores.

you're on.

i was doing some research for my cooking blog and ran across a mention of it.

[Pagey]

my mum makes the best pavlova

God I could murder one now...

[gplama]

This is making me drool like pavlovas dogs.

arh yes.. that rings bells...

[ShinymetalASS]

Pavlova is TASTY AS TASTY COULD EVER BE.

Strawberries, banana, passionfruit, kiwifruit and grapes.

YUM YUM YUM YUM.

And low in fat, high in sugar, just how I likes my food.

[stinky]

And low in fat, high in sugar, just how I likes my food.

that's also just how I like my womens.

[ShinymetalASS]

that's also just how I like my womens.


We are what we eat. :oops:

[EvilMuppet]

it' one of the most vile sickening substances on the plannet. ick.

[Benwah]

It does give me a pretty much instant headache.

[kleph]

you are getting rather heavily outvoted here, evilmuppet.

[EvilMuppet]

I dont give a fuck it's a fucking giant marshmellow with fucking fruit on it. marshmellow is fucking disgusting.... also fuck.

[kleph]

actually, if done with egg whites like holster describes, it would have a completely different taste than marshmallow. it would be more like a merangue. although i am uncertain about the "gooey" portion that has been described.

[Hit And Rum]

Pavlova is good but rarely eat it.

The greatest Australian addition to world cuisine is my c0ck.

[nrejones]

Pavlova is good but rarely eat it.

The greatest Australian addition to world cuisine is my c0ck.

Pretty small meal.

[dwarfthrower]

actually, if done with egg whites like holster describes, it would have a completely different taste than marshmallow. it would be more like a merangue. although i am uncertain about the "gooey" portion that has been described.
Indeed... it's a merenge, not a marshmallow.

The gooey portion is the result of it being 20x the size of a normal merenge, and thus not cooking through the inside as the outer layer crisps up.

Instead of baking the merenge on a baking tray as you would normally, it's baked in a greased, spring-form tray to give a neat round 'cakish' shape.

[Hit And Rum]

Pretty small meal.

Only for a starving tapeworm ridden 800 kg fatty used to brontosaurus dongs.

Elle McPhersons muff is pretty high on the Australian cuisine list too.

[kleph]

listen, if you are not going to contribute, please take your comments elsewhere.

[Hit And Rum]

Fine. Can't have a bit of fun. I will repeat my serious bit:

Pavlova is good but I rarely eat it.

Vegemite IMHO is disgusting but surely it rates up there as Australia's most recognisable culinary export.

Other then Kangarooo of course.

And Kylie's ass.

[kleph]

but none of those are exports. vegemite and kangaroo are pretty much only eaten in australia and seen as curiosities elsewhere. pavlova is pretty much unknown.

i can see how the sweetness factor would be a bit much to folks though. my grandmother made an icing for her cakes with a similar method and, good god, it was sweet. i thought that was the upper end of the scale then i came to peru. some of the things they eat here are so sweet it is a wonder you don't turn diabetic after eating them. just look at this recipe (http://www.kleph.com/cook/2006/04/arroz-con-leche.html) for example. i once ate a typical candy and, i swear, it sucked all the moisture out of my head.

[Hit And Rum]

They are exported on a limited scale and thats about as big as it gets for us....

Unless you count Fosters! But who would.

Kylies butt on the other hand....

Did we invent the chocolate marshmallow eggs?

[kleph]

holster (or anyone else) i need a recipe for this...

[sagit]

holster (or anyone else) i need a recipe for this...

courtesy of google:

http://www.aussie-info.com/identity/food/pavlova.php

[kleph]

i have already assembled a mock-up recipe using an internet search but i want to get some authentic recipes with comments before i post it.

[sagit]

i have already assembled a mock-up recipe using an internet search but i want to get some authentic recipes with comments before i post it.

that recipe looks pretty right to me. pavlova makes the non-cream whitish base, then you add cream and fruit.

edit: this may prove useful: http://womansday.ninemsn.com.au/food/askexpert/archive.aspx?id=4393

more pavlova bits here:
http://www.abc.net.au/wa/stories/s1420364.htm
http://www.abc.net.au/ballarat/stories/s1432266.htm

[kleph]

i already have a few significant problems...

what is castor sugar?
one recipe says cook for 10 min another says half an hour and another says 2.5 hrs. which is it?
do you serve it immediately after it cools or wait until the next day?

also, i recall seeing a reference to a legal prohibition in NZ requireing the use of kiwifruit in the dish. is this true and can anyone find a source?

[sagit]

i already have a few significant problems...

what is castor sugar?
one recipe says cook for 10 min another says half an hour and another says 2.5 hrs. which is it?
do you serve it immediately after it cools or wait until the next day?

also, i recall seeing a reference to a legal prohibition in NZ requireing the use of kiwifruit in the dish. is this true and can anyone find a source?


dont serve too soon after making. later in the day or next day, but it wont keep a great deal longer without drying out.

castor sugar is like normal sugar put in a blender and "shredded" (thinner than normal sugar basically).
http://www.ochef.com/580.htm

as for time, try the 30 mins at 150 deg Celcius. The "Womans Day" help had a reducing temperature and longer cook time.

[dwarfthrower]

holster (or anyone else) i need a recipe for this...
As simple in it's construction as it is sublime in taste:
Three egg whites, beaten to stiff peaks,
Fold in one cup of castor sugar, pinch of salt, teaspoon of white vinegar and a teaspoon of vanilla essence.

Spoon the mixture into a cake tin and cook in a slow oven (around 160 C) until the shell is crisp.

Take it out, let it cool, turn it over so the top becomes the bottom. Decorate with whipped cream and the topping of your choosing - banana, passionfruit, strawberries, kiwifruit, grated peppermint crisp are all acceptable.


i already have a few significant problems...

what is castor sugar?
Fine sugar... finer than regular granulated sugar, but not a powder like icing sugar.

one recipe says cook for 10 min another says half an hour and another says 2.5 hrs. which is it?
do you serve it immediately after it cools or wait until the next day?
2.5 hours and it would be buggered beyond all recognition... Usually around 30 minutes is good, but just go by feel... when the top is hard and crips like a merenge... you're done.

[kleph]

alright, it is now posted on my cooking blog (http://www.kleph.com/cook/2006/06/pavlova.html). let me know if there are any corrections or tips that should be included. keep in mind, i simply tried to put together the most basic recipe that folks not familiar with the dish have half a chance of succeeding if they tried to cook it. i will probably alter this a bit when i am able to try it myself a few times.

[Frau Farbissina]

also, i recall seeing a reference to a legal prohibition in NZ requireing the use of kiwifruit in the dish. is this true and can anyone find a source?That was me joking around, sorry for the misinfo! There's no Pavlova Police checking up on what fruit is used :p Although Australians often bicker over just what consititutes the "traditional" versions of Aussie recipes. For example, Anzac Biscuits - some recipes call for dessicated coconut while others strongly believe coconut has no place in the traditional recipe. Although everyone seems to agree on the 'biscuit' tag - apparently there's no such thing as an Anzac Cookie.alright, it is now posted on my cooking blog (http://www.kleph.com/cook/2006/06/pavlova.html)Good work, kleph. Let us know your opinion on the Pavlova experience once you've had a chance to try the recipe.

[kleph]

hey man. i don't doubt anything when it comes to pride in native dishes. it is against the law to make chili con carne in texas with beans.

[sagit]

alright, it is now posted on my cooking blog (http://www.kleph.com/cook/2006/06/pavlova.html). let me know if there are any corrections or tips that should be included. keep in mind, i simply tried to put together the most basic recipe that folks not familiar with the dish have half a chance of succeeding if they tried to cook it. i will probably alter this a bit when i am able to try it myself a few times.


"Lightly fold into the meringue with the lemon juice."

I dont see any lemon juice listed in the ingredients. How much should there be?

[kleph]

"Lightly fold into the meringue with the lemon juice."

I dont see any lemon juice listed in the ingredients. How much should there be?

one teaspoon.

like i said, i pulled together a bunch of recipes to get a sense of how to do it and then created this almagamation. here are some of the others i drew from

http://www.hospitalityaustralia.com.au/Recipes/view.php?id=84
http://www.joyofbaking.com/Pavlova.html
http://busycooks.about.com/od/dessertrecipe1/r/delipavlova.htm
http://www.pavlova.co.nz/recipe.htm

it seems, basically there are two main steps to making the merangue. the first is whipping the egg whites correctly then adding the secondary ingredients and continuing to whip. most of the variations on the recipe seemed to occur here.

while there were disagreements between the recipes on how long to cook and the method of applying the whipped cream and fruit, it's pretty obvious this part is set by personal preference.

i liked dwarfthrowers "turn it upside down" approach and included it but i will probably cook it conventionally first and add that trick afterward.

i still want to see holster's take on the recipe, though.

[kleph]

btw. rep for everyone who contributed. thanks lots.

[dwarfthrower]

i liked dwarfthrowers "turn it upside down" approach and included it but i will probably cook it conventionally first and add that trick afterward.
The explanation being that when you cook it, the bottom is the softest side. So instead of making the nice crispy top bit go all soft by putting cream on it, you use the already-soft underside to decorate.

[Seeker]

Sadly I can not find a Peppermint Crisp in the US any thoughts on an alternative?

[dwarfthrower]

Sadly I can not find a Peppermint Crisp in the US any thoughts on an alternative?
http://about-australia-shop.com/product_info.php/products_id/435?osCsid=0...

[kleph]

http://about-australia-shop.com/product_info.php/products_id/435?osCsid=0...

i think this (http://www.fda.gov/ora/fiars/ora_import_ia4502.html) might be the problem.

[ms edeity]

I think you'd know castor sugar as confectioner's sugar, baker's sugar or superfine sugar in the states

[kleph]

actually, according to sagit's link, confectioners sugar is not the same thing.

[Benwah]

The smell of Pav cooking reminds me of summer, it's great after a really big meal because it's nice and light, if I have it after a big meal I don't get a sugar headache because the food buffers it.

Maybe you could start a Fast Food chain over there.

Call it Klephs Pav Kitchen, it could be massive!

[Buffy]

Pavlova's can be ultra sweet, but that's why you add the fresh fruit - it cuts through all that.
I wouldn't suggest cooking in a spring form tin though, if you whisk the sugar/egg whites to the right consistency you should be able to make a round mound on a flat baking tray and it will hold it's shape when cooking.
My mum is here and suggesting a freeform pav with some spatula shaping on the sides if needed. Slow heat, and leave it in the oven overnight with the heat off after baking. Mum's make the best pavs, :nods:

[dwarfthrower]

We probably need to defer to the CWA to obtain the one true method of pavlova making.

[annie]

We've always made the pav without a particular form, just mould it on a baking paper lined tray so that it has the tips on the top (think stiff peaks).

Other then that kleph, you're recipe is pretty spot on. The inside should be kind of like a gooey foam, with the outside a shell, although a pretty delicate (and delicious) one.

[Seeker]

i think this (http://www.fda.gov/ora/fiars/ora_import_ia4502.html) might be the problem.

Explains why the Australia shop here in Portland never sells them.

[Holster]

Pavlova's can be ultra sweet, but that's why you add the fresh fruit - it cuts through all that.
I wouldn't suggest cooking in a spring form tin though, if you whisk the sugar/egg whites to the right consistency you should be able to make a round mound on a flat baking tray and it will hold it's shape when cooking.
My mum is here and suggesting a freeform pav with some spatula shaping on the sides if needed. Slow heat, and leave it in the oven overnight with the heat off after baking. Mum's make the best pavs, :nods:

This is how I make a pav, I think cooked at about 140/150 for and hour and 30 minutes or until crisp and just starting to brown, and cooled overnight.

I use 4 egg whites, about a cup of caster sugar, a dash of white vinegar and a dash of vanilla essence, that's it.

They look close to this when done:
http://www.artistwd.com/joyzine/australia/recipes/desserts/images/pavlova.jpg

A little off topic, but whats your opinion of Trifle Kleph?
My mum makes the most awesome berry trifle.

[kleph]

changes have been made. please keep in mind, i will probably make my "definitive" entry only after i have tried my had at cooking it.

in return for the secrets of this sugary goodness, i offer to you all the glory of the louisiana praline (http://www.kleph.com/cook/2006/01/pecan-pralines.html). if you dig sweet tastes, this is the gold mine for you.

and i know not of this "trifle" you speak of.

[Holster]

:O

Its a concoction of alcohol soaked sponge cake, jelly, custard and fruit
http://www.fabulousfoods.com/recipes/dessert/misc/miscimg/trifle.jpg

[dwarfthrower]

Trifle is the only reason I like christmas.

[Something Fast]

Trifle makes me shudder for some reason. I can't eat the stuff without getting this weird shuddery gag that starts at the back of my throat and stretches through my torso.

Pavlova however, is absolutely godly.

[EvilMuppet]

Now your talking. Trifile is fucking awesome in a bowl. :D

[Sashasword]

Hey kleph mate, I just thought of something to consider if you're going to have a go at making a pavlova.

The two recipes I have tried differed in the fact that one said to take it out after the 1 hour or so it was in the oven.
The other said to turn the oven off after whatever time, and leave it in overnight.

My god, do not do this!

When I did it this way, it was disasterous!
Halfway through loading it with fruit and cream, it collapsed, because it had dried out too much and was mostly hollow with a tiny little marshmallow like thing in the centre.
I tried stuffing the centre with more fruit and cream, but it didn't really work.
Especially when it had to travel on my lap because it was going to a party that day.
The second red light was not good for it, and half of it slipped and went all over me and the floor. And the front dashboard. And the car door.
Didn't know whether to laugh or cry. Decided to laugh, I think. Gave me the giggles, all the way there.

I was fortunate that the host was most kind, and said that it would taste lovely!
It did too. It just looked like someone shot it!

I think I will leave pavlova making up to the experts - like The Cheesecake Shop.

[kleph]

merangue is notoriously humidity-sensitive. this was probably the reason for your woes. my problem will be that i will probably be making mine in an place with a severe lack of humidity which will monkey with the recipe the other way.

don't give up. try again. and after a few times, you will find the way that works for where you are at. you always have to remember that recipes are guidelines - not absolute instructions that must be followed to the letter.

[Seeker]

:O

Its a concoction of alcohol soaked sponge cake, jelly, custard and fruit
http://www.fabulousfoods.com/recipes/dessert/misc/miscimg/trifle.jpg


Now take out the alcohol and it sounds good, do many Americans know what custard is?

[stinky]

in return for the secrets of this sugary goodness, i offer to you all the glory of the louisiana praline (http://www.kleph.com/cook/2006/01/pecan-pralines.html). if you dig sweet tastes, this is the gold mine for you.

mmmm! I might make that on the weekend! When you say Stir constantly. After 10 or 15 minutes the mixture should be near soft-ball stage - about 238 degrees. I assume you're talking Farenheit ?

[dwarfthrower]

Now take out the alcohol
Oi no.... my presbyterian grandmother used to make trifle with pineapple juice instead of alcohol and it was awful.

The Irish Catholic side of my family on the other hand, make awesome trifle.

[sagit]

trifle must contain alcohol.

[kleph]

yes. thats about 114 celsius. it's really advisable to use a candy thermometer if you are not familiar with the process.

[criminy]

Trifle makes me shudder for some reason. I can't eat the stuff without getting this weird shuddery gag that starts at the back of my throat and stretches through my torso.

The sherry does that to me too.

[Seeker]

Oi no.... my presbyterian grandmother used to make trifle with pineapple juice instead of alcohol and it was awful.

The Irish Catholic side of my family on the other hand, make awesome trifle.

Sorry man, I can't stand the taste of sherry at all.

[dwarfthrower]

Sorry man, I can't stand the taste of sherry at all.
Sherry pah... Port is used in my trifles.

And the other trick is to also use alcohol in preparing the jelly... Port again in the red jelly, vermouth in the green jelly.

[Seeker]

I never made them I just tried to eat them....now Port does sound much better.

[kleph]

that makes more sense, actually.

[Lina]

Pavalova is the bees knees and other bits. With strawberries and passionfruit and cream *drools*

I tend to skip the gooey bits and just eat the crispy outer layer...mmmm....