Pavlova

The problem with cooking pavlova in an exam is that it needs to cook for an hour and then be left to cool completely with the oven turned off

Mixing, one hour cooking then you might need the oven for something else.

Cheesecake? Would it set in time?

Greenfinch

I am not sure merlotgran but I will endeavour to find out.

I’m sure she would have gone through her time plan with her teacher as in my day it counted towards the final coursework mark. There’s no harm in trying a lower temperature at home to see if it fits in with her timings.

You’ll be sick of pavlova by the time it’s all over. 😂

You’ll be sick of pavlova by the time it’s all over. 😂

We'll all help out by sampling it!

You’ll be sick of pavlova by the time it’s all over

Reminded me of my daughter having to make several different types of bread and butter puddings for her exam.

This has made me think back to my 'O' level Home Economics exam. I made a fresh fruit flan, no way would I of been brave enough to make a pavlova. Well done to her.

We didn’t have such fancy food back then did we?I am sure your fresh fruit salad was more heathy Alioop than the pavlova. I was horrified when I saw the amount of sugar going in.

Sorry-flan!

Message deleted by Gransnet for breaking our forum guidelines. Replies may also be deleted.

Agree with a little vinegar and cornflour.

Most of all do NOT use fresh egg whites. Use the ones that are just a day or so before the use by date.

The vinegar and cornflour are what gives the soft marshmallow centre (don't know how).

Australians are the pavlova experts. See if you can find an on line recipe from there.
I always use cream of tartare in mine.
I hope it goes well for your GD.

Old thread!

Did your DGD make the pavlova and was it a success, Greenfich?

Yotam Ottolenghi bakes the sugar before adding to the egg whites. Our daughters tell us his meringues are the best they've had.