Pavlova precision
Asked on 15 Jul 2020 by frances therese
Lindsey,query about Pavlova, in Delia's Book of Cakes egg whites are whisked to soft peak stage before adding sugar, her online video Strawberry and vanilla Pavlova says whisk egg whites to stiff peak stage before adding sugar. In video Perfect Egg Whites every time, Delia says Soft Peak stage is when egg whites droop over, she continues whisking until egg whites stand up in stiff peak. Before adding sugar do i beat egg whites to soft peak stage - when they droop over or continue whisking to stiff peak stage? one recipe says whisk to soft peak stage other to stiff peak stage?
Is whisking in sugar done on high speed? i have same mixer as Delia. can Pavlova be made the day before and kept in fridge or can it be frozen? does Silicon Baking Paper need oiling if so is Olive oil or Rapeseed oil suitable? many thanks Frances Therese.
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Hello Frances Therese,
Delia’s original Book of Cakes was published in 1977 so the version in How to Cook and here online is correct. We whisk the whites to stiff peaks before we add the sugar.
Yes, we use a high speed to whisk in the sugar.
Yes, you can make the pavlova a day ahead. Don’t refrigerate it (unless your just keeping it in the fridge for an hour or so once topped). You can keep it in the cold oven or in a dry airtight container.
Yes, you can freeze pavlova. Open freeze, then keep it frozen in a lidded freezer box or on a cake board inside a freezer bag (in a place where it will not get knocked).
You do not need to oil the baking parchment or liner.
Best wishes
Lindsey