Before Christmas, I was going round to Lauren’s flat for dinner and I wanted to bring a dessert. Something delicious. Something spectacular. Something to help fill out my recipes section on the What’s In Season: December post. I wanted to make a beautiful passionfruit and clementine pavlova.
I’m very good at making meringues, so I assumed that this would be a doddle. A pavlova is basically a big meringue, isn’t it? What’s the problem?
That’s what could go wrong.
The meringue on the outside was lovely. It’s just the inside that was, to be frank, a total train wreck.
I did everything perfectly — or at least, according to the recipe I was adapting. 6 large egg whites, 350g caster sugar (200g white, 150g golden), whisk the egg whites to soft peaks and then add the sugar whilst whisking to firm peaks, on baking parchment, in a low preheated oven for 2 hours and then switched off and left overnight in the oven.
Looking back, I was a plonker. 2 hours? For 6 egg whites? That’s nowhere near enough.
Sigh. Not quite a domestic goddess yet, ey?
And if you know of a good pavlova recipe, feel free to whack it in the comments. I need it.
Love, Amy xxx