The consistency of Pavlova
Asked on 3 Jun 2019 by LYNNETTE KYME
As Delia is my auto 'go to' for baking recipes, I'm interested to know your opinion about what is the correct consistency and texture for a Pavlova? I've had some which are very thick and marshmallowy in the centre. Mine always seem to be more of the crunchy texture, which is lovely when mixed with the consistency of gooey, fruity cream or marscapone and creme fraiche, but I'm always looking for a little tiny bit more of a puffy centre. I'm just keen to know what I should be looking for. Thank you.
Hello,
A Pavlova is crisp on the outside and soft and chewy within.
The depth of the centre before baking will determine the consistency. A thick centre will be softer and slightly wetter. A centre that is less deep will be chewier.
Years ago, I worked under a head chef from NZ and we shaped the meringue mixture so that it was level but very deep. The result was a soft, very moist centre.
Here, following Delia’s recipe we shape Pavlova so they have a thinner middle therefore the meringue is more baked and the result is dryer and a bit chewy.
Best wishes
Lindsey
Very helpful - thank you ! Love the website, and very much value all opinions on it.