Bonfire Night?

[piqaboo]

Dai,
I've been to NZ twicet. First time I became a Pavlova addict. Second trip I hunted far and wide, and managed to miss every restaurant, bakery whatnot that sold it, except one. I licked that plate. I'd have had three helpings but for that my first helping was the last one left! We even hunted down a place that advertized itself country-wide as "The" place for pavlova. They were all out when we went by.

Now to make one..... I think I am sensing a new Xmas tradition .......... yum!!!!!

(What is your wife's secret? Would she share?????)

Piqa Drooling Boo

[Selma in Sandy Eggo]

I checked the foodtv.com recipe file; they have five! recipes for pavlova. The only real difference between any of them was in the fruit component - I'd love to add a known-good-and-vouched-for-by-the-husband fruit recipe to the internet one.

I'm pretty sure I can still bake a meringue shell. Likewise whip some cream. Question is, which fruit (it's winter here) and should the fruit be made drunken while it's macerating...

I wonder how pavlova Foster would turn out?

[Shapley]

Pavlova, Isn't that made with dog? It sure rings a bell.

V/R
Shapley

[piqaboo]

Shap, thats why we are all drooling!

Selma, in my limited experience and extensive perusal of recipes, the fruit de grace is passion fruit. Meringue shell, not too crispy; whipped cream ; a touch of fruit. Eat, and skip the dying part because you;ve already gone to heaven.

[dai bread]

The fruit is variable. My favourite is peach slices, either from a can or lightly cooked, with the almost obligatory passionfruit syrup or if you like it tarter, straight passionfruit pulp. It's strawberry season here, so my latest pav. was topped with them, without the passionfruit, which doesn't really go with strawberries. Kiwifruit is a popular variant too, with passionfruit.

I've never had alcoholic fruit in a pav. We save that for the trifle.

Apparently the important things are how the sugar's added, and how the pav. is cooked.

The sugar gets added fairly gently when the egg-white foam is stiff, and while the beater is still whirring. My wife uses a Kenwood Chef, which is a big hairy-chested thing just one step down from a commercial machine. She has it going fairly fast.

As for cooking, follow the recipe and see how it turns out in your particular oven. Some thermostats are better than others.

[lliam]

Mmmmay I wish you all: 'A Happy and Prosperous New Year'