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Pavlova

Printed From: Foods of the World Forum
Category: Oceania and the Pacific Islands
Forum Name: Australia and New Zealand
Forum Discription: Australia and New Zealand
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3641
Printed Date: 26 March 2026 at 19:33


Topic: Pavlova
Posted By: Effigy
Subject: Pavlova
Date Posted: 27 July 2013 at 05:29
Fresh spring eggs whipped with sugar and served with tart tasting fruit. (Red is best),  in this early spring case - canned plums. 
Any one want a pictorial on Pavlova?
My hardworking, physical boys are in sugar heaven.


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Resident Peasant



Replies:
Posted By: HistoricFoodie
Date Posted: 27 July 2013 at 07:00
I love Pavlova, Anne.

For Valentines I usually make Friend Wife heart-shaped chocolate Pavlovas, filled with whipped cream, dusted with cocoa powder, and a healthy portion of red raspberries.

If you look up "decadent" in the dictionary you'll find a picture of these next to it.


Posted By: TasunkaWitko
Date Posted: 27 July 2013 at 09:37
lol - that's a question that requires no asking, Anne ~ would love to see a pictorial on Pavlova! Thumbs Up

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Posted By: Hoser
Date Posted: 28 July 2013 at 02:09
Absolutely would love to see it...I'm not really big on desserts, but a nice Pavlova will get my respect every time.

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Go ahead...play with your food!


Posted By: Effigy
Date Posted: 28 July 2013 at 02:16
Originally posted by HistoricFoodie HistoricFoodie wrote:

 heart-shaped chocolate Pavlovas 
Can't resist a reaction.... 
You would be the perfect Polynesian husband feeding your wife multiple pavlovas!
   ..............At six egg whites and a cup and a half of sugar, per pav.


Giggling here.



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Resident Peasant


Posted By: Effigy
Date Posted: 28 July 2013 at 02:49
OK  - if you want a genuine Kiwi Pav, begin here.
Six eggs, laid today... Set them aside, whatever way you do that. I write on mine with a coloured pencil. 
We will talk in two weeks time.
(Tech note - 18 deg C for two weeks) 
Actually that's a totally made up number given that I don't factually know what the mean air temp here is - but as a painter I do have a good instinct for curing times. My medium is medieval egg tempera, so my eggs are well ordered and i produce alot of egg white in a week. And I do take note of the daily high temp and nightly low, so 18 is an educated guess.
I seldom refrigerate eggs. If our ambient air temp goes over 25 deg C I do. 30 deg C happens for 2 days in January here.
 - In truth the 'set them aside' is a process, many things require an egg yolk , just collect your whites over a two week period and never refrigerate them.


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Resident Peasant



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