Friday, 31 December 2010

Happy New Year 2010

You can't beat a Pavlova for parties and this was one I made earlier this week, eaten into of course, they don't last 5 seconds in this house.......

Recipe for my foolproof Pav follows:-

5 egg whites always free range and I use large ones
8 oz caster sugar
1 teaspoon white vinegar
1 teaspoon corn flour

that makes the meringue and then it's up to you for the filling but double cream and Greek yoghurt in equal quantities work well and then add fruit of choice and sprinkle on grated chocolate or icing sugar.

4 oz double cream (you can use more)

4 oz Greek yoghurt (again how much you use is up to you)
chocolate or icing sugar


Place egg whites in a spotlessly clean bowl and don't allow any yolk in there, then beat like hell until stiff.
I use a mixer. Once the white foam has turned into ripply looking folds and the mix is stiff (some people even turn the bowl upside down to see if it moves - they like to live dangerously ha ha...) -  add the sugar in 3 goes and beat in between additions.  Lastly beat in the corn flour and then beat in the vinegar. Spoon onto an oven proof container (I use a flat greased pizza tin) make a rough circle with a hole in the middle.
Bake at 180 deg for only 5 minutes until it just starts to turn slightly brown on the peaks of the meringue, then lower the temperature to 120 deg and cook for another 50 to 55 minutes. The thing is you are now very slowly setting the meringue.

Whip the cream until thick but don't over whip so it goes hard looking, then fold in the yoghurt. Spoon half into the hole in the centre and put half into a piping bag with a large star nozzle. Then pipe it in a swirly ring around the top of the circle of meringue. Decorate with fruit however you like, then sprinkle on the chocolate or sieve on the icing sugar. Enjoy as soon as possible.

Lastly, Sarah Payne one of the Advent Bloggers who did all the days, good show Sarah, is having a celebratory give away of some lovely yummy silk paper making goodies, beads and other stuff, so if you go to her blog you can enter to try and win the freebies.  I am going to go there now before the rest of you do...............

I hope you win, and have a happy and peaceful 2011.


Diane Kelsey said...

I agree with guests being impressed and enjoying a Pavlova. Mine was quickly eaten on Boxing day.

Lyn Armstrong said...

Great to meet another Pavlova maker....How do you decorate yours?

Mia said...

I will most definitely try this one, Lyn, as I haven't made one earlier! Thank you so much for sharing the lovely recipe!

Have a wonderful New Year and I'll see you in my blog and here at yours next year too!


Sarah said...

Hi Lyn - thanks for commenting and the plug :)
That pavlova looks a-maz-ing! I think I will have to give that recipe a go.

Happy new year x

Miriam Weaver said...

I'll give the pavlova a whirl once the Birthday cakes and Christmas cakes have been eaten! Happy New Year!

Lyn Armstrong said...

I hope the recipe works out ok for you all, I used to make it at least twice a week for the Chartroom Restaurant when we ran it at the Derwentwater Marina way back in 2001, Foot and Mouth year....oh dear that was a hard year. So I welcome 2011 and all your good wishes, thank you and good luck. xxx