Sunday, May 23, 2010

Cooking: Pavlova

2nd time making this. And it's still failing. I whip the eggwhites like they should be done. I add sugar one spoon at a time. I don't think I bake it for long enough though....whoops, that might be my problem.
I'm too lazy to make a topping. Still trying to master the base.
Help please?

1 comment:

  1. >> Bake in oven for 1 1/2(depending on recipe) hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. << (Pay Attention to those bits..) When completely cold, transfer to serving plate or store in an airtight container until required.

    Might take 4-5 hours for it to be completely cold.. depends on size of Pav