Ingredients
- 6 Egg Whites at room temp
- 1 tsp cream of tartar
- 220 g sugar
- 2 tsp white vinegar
- 2 tbsp cornflour
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Butterfly
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I'm cooking this todayRecipe's preparation
Place sugar into TM bowl and blitz for 10 sec/Turbo. Remove and set aside. Place butterfly (optional) and egg whites and cream of tartar in TM bowl and set for 10 min/37°C/speed 3.5. At approximately 4 minutes, add the vinegar and then at 6 minutes (approx 1 minute for each egg white) check to see if egg whites are stiff. If so, commence spooning the icing sugar, then the cornflour through the hole in the lid. This will take you to up 10 minutes, maybe a little longer. Make sure the sugar is completely dissolved. You may need to scrape the mix down gently if an air pocket forms under the meringue mixture. Once this process is complete, spoon mixture onto a baking tray lined with baking paper, place in oven and cook for approx 2-2.5hrs on 120°C. Once cooked leave in oven to cool overnight. Serve with whipped cream and fresh berries (strawberries and blueberries are my favourite) or passion fruit (fresh or canned).
Thermomix Model
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Recipe is created forTM 31
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
Best pav recipe
Perfect Pav! I made this late last night in preparation for the new years eve feast today. I tried 2 other recipes and both resulted in liquid. I then found this recipe around 10pm and before giving up, I gave it a shot. So glad I did as it was a perfect Pav. I left the pav in the oven after turning it off (which was 130am because I'd tried the other 2 recipes and failed which took up most of my night). Everyone loved it. Thank you so much!
First time making a pav in thermo and so easy pefect pav. Is quite a large one too
This is the best Thermomix Pavlova recipe I have found in over 10 years of Thermo'mixin !
Bron Modra
f/book : SweetPeasThree
This recipe usually gives a nice stiff mixture that is easy to shape. (I like to get fancy with my pavlovas) It may burst out the top of the bowl if it's working well for you. I never put that much vinegar in as it ruins the flavour. Half is ample. Oh, and I only cook mine for 90 to 100 min.
I had high hopes for my pav, but the top turned out rather chewy, not crunchy and crisp like it should be. Not sure where I went wrong. I also found that the 2 tsp of vinegar left a fairly strong taste, perhaps it was the brand I used.
Great recipe....it grew heaps in the bowl! I found that after 10 minutes I continued mixing the pavlova on reverse for an extra 2 minutes just to ensure the sugar was completely dissolved and well distributed.
Dear heavens this is an interesting recipe! After having egg whites try to escape from my TMX5 bowl, I had to stop, empty some out and then set it going again. Half way through adding the sugar, I had to again empty some egg whites out as it stiffened and expanded. Finally made it through and gently mixed the two lots together. In the oven now so I'll be interested to see if it works.
If it does work, I don't care how many times I have to readjust the egg whites, it will be my lifesaver
I've just tried this, after an hour it's very brown on top, so I decided to turn the oven off, I set my oven to 100 degrees because it runs to hot, fingers crossed it works out
I haven't eaten it yet but it certainly looks amazing. Taking it to a bbq tomorrow.
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