Mine calls for a really hot oven to start 230C, then turning it down a heap once you actually put it in (I think to 130 but could be less). Guess this is to set the outside? The other tip is leaving it in the oven with the door ajar as it cools so it doesn’t collapse.
You're welcome, thanks for reading. Yes the high temperature you mentioned sounds like it is designed to set the outside but I've not found such a high heat necessary. But my way isn't the only way, just the way that works for me.
And the keeping in the oven to cool is one I have tried in the past but not personally seen much difference in the result..I will try it again next time though. Thanks for the tip.
It's definitely worth waiting for it to cool to room temp. This could be an hour or so. I tend to cool it out of the oven but some people swear by cooling it in the oven having turned it off and leaving the door open a little bit. Personally I haven't found much benefit to this so I don't bother. Some say it reduces the amount it deflates as it cools but I just find the recipe I use doesn't deflate in any significant way really and it needs to cool a lot longer in the oven (and I often want to serve it quicker than that would allow!!) I never have it in the fridge before serving.
I’ve never heard of bilberries- they look so good. Do they taste anything like huckleberries? All the descriptions I’ve read sound similar
They're delicious. They are basically our native blueberries. Smaller and a bit sweeter I'd say than blueberries though.
I'll keep an eye out for them, love when new berry lore drops
A family staple. Our handed down recipe is a little different to yours though. Why people buy supermarket pre made pavlovas is beyond me.
So beautiful. I think I am going to have to give this a go. I do love them but hard to find here in the US. Thanks for the recipe and the tips.
Love a pavlova.
Thanks for your recipe and tips.
Mine calls for a really hot oven to start 230C, then turning it down a heap once you actually put it in (I think to 130 but could be less). Guess this is to set the outside? The other tip is leaving it in the oven with the door ajar as it cools so it doesn’t collapse.
You're welcome, thanks for reading. Yes the high temperature you mentioned sounds like it is designed to set the outside but I've not found such a high heat necessary. But my way isn't the only way, just the way that works for me.
And the keeping in the oven to cool is one I have tried in the past but not personally seen much difference in the result..I will try it again next time though. Thanks for the tip.
Thanks, Wil! Never been able to get it quite right 😝
Then I really want you to. Let me know how it goes and if you have any questions.
👍
It's definitely worth waiting for it to cool to room temp. This could be an hour or so. I tend to cool it out of the oven but some people swear by cooling it in the oven having turned it off and leaving the door open a little bit. Personally I haven't found much benefit to this so I don't bother. Some say it reduces the amount it deflates as it cools but I just find the recipe I use doesn't deflate in any significant way really and it needs to cool a lot longer in the oven (and I often want to serve it quicker than that would allow!!) I never have it in the fridge before serving.