Don’t let the idea of making the perfect pav put you in a panic. Follow our simple tips, and ideas to rescue a derailed pav –after all, Auckland’s humidity is known to be a hidden ingredient in many a baking recipe!Don’t let the idea of making the perfect pav put you in a panic. Follow our simple tips, and ideas to rescue a derailed pav –after all, Auckland’s humidity is known to be a hidden ingredient in many a baking recipe!
1. How to Pav:
- There are several approaches to making a pav, from folding all the sugar in in one go, beating it in gradually, or a combination of beating and folding. No one method is ‘correct’: experiment and find what works for you.
- The same goes for whether to add vinegar, cornflour or cream of tartar: try various techniques and decide on a go-to approach that suits you. You’ll soon become an expert!
2. A few vital tips:
- Grease-free equipment is a must – wipe with white vinegar to be sure.
- Chilled eggs are easier to separate, but then let the whites come to room temperature before beating.
- It’s vital not to over-beat the egg whites – you might end up with a weeping pav (and a weeping cook).
- Don’t take a smoko, your pav needs to go straight into the oven as soon as it’s mixed.
- Don’t whip the pav out of the oven once cook time is up: the change in temperature can literally suck the air out of your prize – leave it to cool in the oven with the door slightly open.
3. She’ll be right
- A cracked pav is no big deal; cracks can be easily covered with cream
- A sunken pav can also be built up with cream and other toppings.
- If your pav is weeping or flat, dry your eyes and make like an Eton mess was the plan all along! Break up your delicious disaster and layer in pretty glasses with a blend of whipped cream and coconut yoghurt, lemon curd, and fresh berries, and top with fresh and freeze-dried fruit.
4. Leftover egg yolks?
- Make festive eggnog! Click here for the recipe!
5. Easy-as toppings!
- While a classic cream and fresh fruit pavlova never goes out of style, there are so many other exciting ways to present our national dessert. Click here for a few topping ideas to inspire you.