Family Recipe Day – or what happens when a physicist and a psychologist bake/cook together. Installment One ~
Yes, you read it right. There was a designated Sunday Cooking Marathon sponsored by the New Zealand team. For many years the framily was delighted by two desserts for a special after Sunday dinner treat! I really wanted to learn these recipes for Pavlova, Trifle and renew my jam making.
This installment is the first part of the event of making Mrs. Boreham’s homemade Pavlova Recipe, which is a confection of sugar and egg whites; that is, a cross between a marshmallow and a meringue! Top with whipped cream and fresh raspberries and voila you are eating ‘confection clouds’.
Simon’s Family Recipes
Mrs. Boreham’s Proven Pavlova Recipe
Mrs. Boreham was the mother of a girl I knew growing up, who actually had a home business making Pavlovas. She used this recipe to make a Pavlova that was about 18 inches round and about 6-8 inches high. She was willing to share her secret recipe with me.
10 Egg Whites
2 cups (ordinary) Sugar (= 450 g sugar)
2 teaspoons Malt Vinegar
2 dessertspoons Cornflour (= 4 teaspoons; aka cornstarch in the USA)
- Beat eggs really stiff
- Add one cup of sugar and beat in well
Add second cup of sugar and beat in well
- Then add 2 teaspoons vinegar
- Fold in cornflour
Pile mixture high (i.e., do NOT flatten) onto the tray with sides as straight as possible (i.e., do let it look like a hill). Tray needs to be buttered and/or use parchment so it does not stick to it.
Preheat oven to 250 degree F for two hours. (Mrs. Boreham notes she only cooks it for 1.5 hours, or if using gas for 2.5 hours. Turn off and leave to cool for approximately 2 hours.
Hints for Pavlova making:
1. The secret to a good ‘Pav’ is stiff eggs whites. Try freezing the bowl first and using room temp egg whites.
2. Prepare all ingredients before so you can be efficient between beating the egg whites and getting it in the oven.
3. Once in the oven, never open the door until the oven is cold. This prevents the ‘Pav’ from collapsing.
4. For grand effects, Mrs. Borham used to pipe the sides of the ‘Pav’ with the mixture so it looked elegant.
5. For variations she would also make chocolate or coffee flavored ‘Pav’.
6. You can make a ‘Pav’ the day or even a few days before as long as you can store it in a dry place.
7. Traditionally, the top of a ‘Pav’ is covered with whipped cream and then berries or whatever is handy (e.g., sliced bananas).
#2 Recipe for Pavlova
Standard Pavlova Recipe (from Edmonds Cookery Book)
3 Egg Whites 1 teaspoon Vinegar
3 tablespoons Cold Water 1 teaspoon vanilla essence
1 cup Castor Sugar (aka super fine sugar) 3 teaspoons Cornflour*
Beat egg whites until stiff, add cold water and beat again. Add castor sugar very gradually while beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on greased tray and bake at 150oC (300 oF) for 45 min and then leave to cool in the oven.
Note: Edmonds Cook Book is/was the Brides Standard beginner’s cookbook in New Zealand. It’s a spiral bound book that I hope I’ll get a copy of in the near future! There are many new and interesting recipes for me to try…love those spiral bound cookbook gems.
Simon and Chris making Pavlova. Simon’s Mum, Yvonne aka Nana, visiting from New Zealand, is a longtime pavlova recipe maker and was the nominative supervisor for the event, while I documented.
Many thanks to all the participants and silent partner – Bill who let everyone take over his kitchen – Lots of good humor and fun.
C: It’s always a good day, when we have to make whip cream.
S: Never disagree with the Edmunds cookbook and never disagree with the Edmunds cookbook. Right Mum? She’s used the Edmunds cookbook all her life and lived to be ninety!
Stay tuned: Next Installment – jam making next!
Thanks for stopping by my kitchen.
Have a great day. Hug someone or a family friend, dog, cat, iguana…stuffed toy.
Postscript: Since this event a couple of weeks ago in July, Chris has made Pavlova. Chris and his wife Crissy ate the whole thing! Or was it two pavlovas?
Bringing this Pavlova Recipe to Fiesta Friday #183 hosted by Sarah @ Sarah’s Little Kitchen and Shinta @ Caramel Tinted Life. Thanks to our host this week and Angie of Fiesta Friday where we meet such fun people from all over the world and share great recipes!