Ingredients
- 6 eggs, (room temperature)
- 330 grams caster sugar
- 1.5 level teaspoon vinegar, white
- 1 level teaspoon vanilla extract or paste
- 0.600 litre cream, suitable to whip
- 500 g berries, fresh or frozen
- mint leaves, to garnish, optional
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. On non-stick baking paper, trace a 26cm with a grey lead. Turn the sheet over and place upside down on a baking tray.
2. Preheat oven to 160c.
3. Mill sugar if making caster sugar on speed 9/30sec. Thouroughly clean and dry bowl.
4. Insert butterfly. Place eggwhites into mixing bowl and begin to whip 5min/37c/speed 3.5
5. Set timer for 6 min/37c/Speed 3 and add a tablespoon of sugar through the whole in the lid of the mixing bowl every 20-30 sec. Once all the sugar is added mix for a further 3 min/37c/speed 3 until mixture is glossy.
6. With butterfly still rotating, add vingar and vanilla 1 min/ speed 3.
7. place heaped spoonfuls of mixture around the ring on the baking paper and run a spoon acorss the top to create a dip for cream & berrie s to nest in.
8. Reduce oven temperature to 120c and bake for 1 hour and 30 minutes. Turn off oven and leave meringue to cool completley in the oven.
9. In a clean mixing bowl, insert butterfly and whip cream 10-45sec/speed 3.5
10. Place cream on top of meringue and decorate with berries and mint.
Tip
Ensure your equipment is clean and dry with no residues as this can affect the egg white.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This worked out perfectly for me. It's the best pavlova I've evermade and will definitely make again.
Absolutely fantastic recipe
I have never attempted a pavlova before, and cannot believe how easy this recipe was🌺Followed the recipe exactly and turned out fantastic
Thank you for a great and very easy recipe 🌺
I added a tablespoon of cornflour. Turned out great
I tried making this pavlova, i have made others in the thermomix before but did not have success with this one. I wonder if it is because there is no cornflour? i would be interested if others have made it and it worked as i don't think i did anything wrong re eggwhites etc.
This was my first attempt at a pavlova in my new TM. Very pleased with this recipe - the consistency turned out how i expected and held it's shape on the tray - although it did expand a lot when it cooked so ended up with a large wreath. Now i can't wait to try it!! Thank you for sharing this recipe
Well I was inspired to make a pavlova today (yes - Christmas Day!).
I followed the recipe to a 't', and was a little disappointed with the consistency when I placed it on the tray, as I felt it was fairly thin.
Anyway, I went ahead and baked it - wasn't the grandest in appearance when I took it out of the oven, as was not very puffed up.
However.....looks can be deceiving, and it was totally scrummy!!
thanks for the recipe
I have this in the oven right now to serve on xmas day. I too found that the mixture didn't stand up enough, just a bit too loose for my liking. My bowl and blade were perfectly clean and dry so that isn't the problem. I have made many pavs and this mix just didn't feel quite right. I'll see how it turns out though. I'm wondering if the egg whites are overwhipped in the first mix? I'm sure it will taste ok but I'm not sure how the texture will be. I will review my comment after tasting.
PS: Epic fail! It fell to bits when I tried to lift it onto a plate. Going to buy one now instead.
Thinking of making this for Christmas. I have never made a pav before. What is ment to be traced 26cm.
Have just made this & it's sitting in the oven looking quite flat. The mixture seemed too runny when I spooned it onto the tray. A pav mixture should hold its form but this one certainly didn't. Not sure where I went wrong as I followed the recipe to the letter. Mixing times seemed too long
I just made this. It was delicious and so easy to make. Mine turned out quite big, next time I'll make the ring a bit smaller.
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