Susi liked my Pav and it wasn't too bad. It looked perfect up until about 10 mins to finnished cooking time. It was gorgeous, white and had risen. However the bottom browned, the top sunk an then it developed lumps. I still have much to learn.
Thursday 29 December 2011
Pav number 2
Certainly better than last times awful mess. This time proper baking paper was used, not tinfoil (urg, don't ever use that) and the oven got to temperature. I beat the eggs till they did not fall out of an unsider-down bowl and didn't open the oven till the time had past and the oven had cooled.
Susi liked my Pav and it wasn't too bad. It looked perfect up until about 10 mins to finnished cooking time. It was gorgeous, white and had risen. However the bottom browned, the top sunk an then it developed lumps. I still have much to learn.
Susi liked my Pav and it wasn't too bad. It looked perfect up until about 10 mins to finnished cooking time. It was gorgeous, white and had risen. However the bottom browned, the top sunk an then it developed lumps. I still have much to learn.
Subscribe to:
Post Comments (Atom)
The pav looks stellar van. You did your best. Pavlova is NOT easy to produce. Kudos to you for trying again!
ReplyDeleteYeah, err last time we only had tin foil and I had to make the cake then lol. We did go looking for it in the grocery shops though but they didn't have.
ReplyDeleteLooks good! The point of a Pav is that you can cover up ugly bits with cream :) Still tastes good!
ReplyDeleteThanks, and yes Emilly. I also believe that's what the cream is for, especially last pav...
ReplyDelete