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 Do you look at recipes in glossy magazines and cookbooks and despair of ever making anything like that yourself?
The nzgirl Test Kitchen is about real, easy food that anyone can make. We search out recipes, then test them, so you can see what the food really turns out like.
All in the name of getting into the Christmas spirit, we decided to take a classic kiwi Xmas pudding and make an nzgirl Test Kitchen Challenge out of it! The pavlova is a delish summer time fav; it’s light, fluffy and can be topped with any number of yummy treaties (as we found out!). nzgirl Jojo has devised a no fail pav recipe – try it out for yourself here… Time to prepare: 20-30 min to prepare and a few hours to cook.
The $$$: Under $5 for the pavs and around $15-20 on yummy toppings.
Taste rating: Absolutely delish! These pavs are light and fluffy and can be topped however you like. For example if you’re feeling extra fruity – add layers of strawberries and kiwifruit, or if you’re after something rich try adding grated chocolate and chocolate sauce… You’re only limited to your imagination! The nzgirl team stand behind their yummy creations.
Ingredients (Click here to purchase these ingredients now!)Makes one large Pavlova, or five mini pavs 4 egg whites 2 tablespoons of water 1 1/3 cup castor sugar (very important that it’s castor) 1 tablespoon cornflour 1 teaspoon of vanilla 1 teaspoon of malt vinegar
Topping: Whipped cream Strawberries Kiwifruit Grated chocolate Steps
1: Turn oven onto 150 degrees and line a tray with baking paper. If you wish to make mini pavlovas trace circles onto the paper to make it easier to for the pavs to be the same shape and size.
2: Separate the egg whites from the yolk and place the whites in a large mixing bowl. Separate each egg into a smaller bowl first then tip in to the large mixing bowl. Now beat the egg whites until they are just stiff. Check this by turning the beater off and lifting it out of the bowl, the egg white should be white, fluffy and hold a rounded, stiff peak.
3: Add the water and beat again till the egg white is fluffy.
4: Now gradually add the castor sugar, a third at a time, continuing to beat the mixture. The egg whites should become flossy. Continue beating until firm, stiff peaks form when you check the mixture, like above. 5: Now fold in the cornflour, vinegar and vanilla.
6: Now place spoonfuls onto the baking paper either in the mini circles, or if you are making the single, large pav in the centre. Pavlovas spread out when they cook so it is better to pile the pavlova higher than you want it and only gently spread it out so it is about two thirds of the size you want.
7: Place the pavlova in the oven and bake for 5 minutes. Then turn and oven off and leave with the door shut until the oven cools. It should be firm underneath. 8: Top with your choice of goodies - favs here in the nzgirl office include whipped cream, sliced strawberries and kiwifruit, grated chocolate and chocolate sauce. Ramarea and Jojo
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