Baking with Kids – Pavlova

One day it is Pancake, next it is Pavlova …. we just can’t stop baking nowadays. At least this time we were out and about, and not just stuck at home doing it ….

Blue Bird holds cooking/baking sessions for kids every now and then and when DH saw this one while browsing online, he decided to book us in. Thanks DH. It was fun and extremely yummy !

What you need:

3 Large Egg Whites

6 oz (175g of Caster Sugar)

Filling:

10 oz (275g) Whipping or Double Cream, Whipped

12 oz (375g) mixed berries

A Little Icing Sugar

How to:

Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it’s very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).

When they’re ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.

Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.

Then turn the heat right off but leave the Pavlova inside the oven until it’s completely cold. I always find it’s best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It’s my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar.

Serve cut into wedges.

* Note.

Next baking session at Bluebird will be in the Food Store from 4:30pm till 5:30pm on Saturday 12th May 2012. Its £10 per child and to book click tiffanyg@danddlondon.comor call 020 7559 1175.

350 King’s Road, London SW3 5UU
020 7559 1000
enquiries@bluebird-restaurant.com

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