Imported from Instagram
No-Fail Thermomix Pavlova
A crisp-shelled pavlova with a soft, marshmallow-like centre, prepared in the Thermomix and finished with cream and fruit. Gradually adding the sugar and cooling the pavlova slowly in the oven help produce a stable result.
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Ingredients
- 6 egg whites (Older eggs are recommended if available; use yolk-free whites.)
- 300 g caster sugar (Mill first if needed.)
- 1 tsp white vinegar (Used to help stabilize the egg whites and create a crisp shell. Vinegar may also be used to sterilize the bowl before adding the egg whites.)
- 1 tsp cornflour (Fold through gently with the last of the sugar for an extra gooey centre.)
- cream (For topping; quantity not specified.)
- fruit (Your choice, for topping; quantity not specified.)
Steps
- 1
Ensure the Thermomix bowl and butterfly whisk are perfectly clean and free of grease, soap residue, and egg yolk. The source recommends using vinegar to sterilize the bowl before adding the egg whites.
- 2
Preheat the oven to 120°C.
- 3
Fit the butterfly whisk. Add the 6 egg whites and whip on Speed 3.5 for 2 minutes. Do not stop the machine or lift the lid while whipping.
- 4
If needed, mill the caster sugar before adding it. Add the sugar gradually, 1 tablespoon every 20 seconds after the first 2 minutes of whipping.
- 5
Continue whipping for another 4–6 minutes, or until the mixture feels silky rather than gritty. Rub a little mixture between your fingers to check; if it remains grainy, continue whipping. The source notes that whipping can take up to 15 minutes in total.
- 6
Add the white vinegar and cornflour, then fold them through gently with a spatula. For the extra-gooey centre described in the source, the cornflour should be added with the last of the sugar before folding through.
- 7
Shape the pavlova on parchment. The source does not specify the exact shape or size.
- 8
Turn the oven down to 110°C and bake the pavlova for 1 hour 20 minutes. Avoid opening the oven while it is baking.
- 9
Turn the oven off and leave the pavlova to cool slowly in the oven for another hour, keeping the door closed.
- 10
Check that the pavlova comes away easily from the parchment and is not sticking. It should sound hollow when tapped.
- 11
Top the pavlova with cream and your choice of fruit before serving.
Notes
The source does not specify the amount of cream or fruit, nor the exact pavlova shape or size. Cooling gradually with the oven door closed is emphasized to help prevent problems.
Nutrition per serving
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