General Chat

yikes just read insructions and me double thick cream has gone watery , just sent nat to spar to get some more lol.

was i supposed to buy wipping cream, me double cream wont wip

Never had a homemade one Will be round in 5 ok lol

i'would still much rather buy one from m/s ,mind you i have been known to pass it off as my own .lol

yes low oven for about an hour, leave to cool, add fruit & cream or whatever your using..mmhh.

yippee its out the oven and its not burnt and has peaks thanks all

I've never made one, admire you for having a bash at it, bet it will taste yum. They do fab merinque nests in M & S crisp on the outside and gooey inside. Filled with strawberries and cream, seventh heaven. Joy

thanks carol ive just screeched to specky in the kitchen to turn oven down, i had it on 5 lol, i did 4 egg whites , that was tricky init, then got specky to wisk thought it woild be quicker than getting me mixer out , then gradually added 60z of castor sugar its on a bacon tray, and ive got strawberrys and fresh cream to go on top .

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.

hello bella , you eat it cold lol

We have had some worrying reports of under-cooking at gas mark 1. Our investigations suggest that in some ovens – modern ovens, particularly – gas mark 1 is not what it used to be, ie, 275°F (140°C). Before you start a recipe requiring gas mark 1, please buy an oven thermometer and check the temperature your oven gives on gas mark 1. This is especially important when you are going to the trouble and expense of making Christmas cakes and similar rich fruit cakes! An oven thermometer is an inexpensive piece of equipment stocked by most cookware shops that will ensure you are cooking recipes at the temperature they were tested at. If you find that your gas mark 1 setting is a bit too cool, move the dial halfway to gas mark 2 and test the oven again. If the oven is too hot, adjust the dial a couple of degrees in the other (cooler) direction. It's also important to remember that the heat within a gas oven will vary from the top (hottest) to the bottom (the coolest part) so place the thermometer on the shelf position Delia says in the recipe you're going to cook, or on the middle shelf if no particular position is specified.

yikes sunbeam i got eggsited then lol please someone ive touched it and that bit crumbled is it supposed to im serious

don't put mine in the oven ,take it out of freezer and defrost .simple .lol

Isn't Pavlova a cold dessert?

i cant find the recipe i had on here before lol thanks