Pavlova

Greenfinch
Does your DGD have to use a specific recipe?

If so, all I can suggest is bake on non-stick baking paper, leave it in the oven until it has cooled completely, and use cream and fruit to cover any cracks!

One of my favourite puds, I haven't made one for ages but could eat some now

I add cornflour and white vinegar too. They always crack no matter what you do, make the decoration the wow factor. I made two on Christmas Eve, one early morning until it cooled and second really late to cool overnight in the oven. Always a hit 😁

mumofmadboys

In my Delia cook book she uses only egg whites and sugar. No cornflour or vinegar.

Oh.

I thought it was Delia, perhaps it was another cookery writer. Vinegar, cornflour and vanilla essence (only a teaspoon of each).

However, I've often left them out and just used egg whites and sugar.

Grandmabatty’s method would be the right way at home but when I taught food technology the meringue had to be made in one lesson, stored in a tin then decorated in the next.

Obviously a meringue without cracks would look great but grading is done on texture, flavour, choice of fruit and overall decoration so hiding the cracks would show skill which is what it’s all about.

Good luck to her.

In my Delia cook book she uses only egg whites and sugar. No cornflour or vinegar.

Cracking is inevitable! Tell your GD not to worry about that, it's how they should be. Good luck to her.

My pavlova is my favourite dinner party and special occasion desert. I make 2 and fill the middle with cream and fresh berries. They will always crack as they cool. The most important thing is to make sure that the bowl and implements used to whisk the egg whites does not have any trace of fat or grease on them. I start by washing everything thoroughly with very hot water. I also use cornflour and vinegar as well as vanilla or almond essence. My mum used to sometimes add some blackcurrant preserve into the whipped egg whites which gave the pavlova a swirl of colour.

I make them frequently ( I'm in Australia ) . I wouldn't be worried about cracks in the meringue , since you are going to decorate it with cream and fruit. The "wow factor" is the decoration ! I made one at Christmas in the shape of a wreath, and it really looked great ( if I say so myself).

Don't make it on a rainy day

Let it cool down in the oven.

Delia adds a teaspoonful of vinegar and of cornflour to hers.

Proper Aussie pavlovas are very deep and quite marshmallowy inside but I don't make mine like that.

And cream covers up most defects

The cooking temperature should be as low as she can make it and, once the oven is switched off, the pavlova left in the oven overnight. I have rarely made a pavlova without it cracking though!