Life Saver Pavlova

Life Saver Pavlova

Word has got around that when Blades Heating Limited, an independent AGA showroom in Oxted, employed me as their new Showroom Manager, they also got a food loving cook included in the deal. I've been here for a year now and the staff are starting to gain weight. I'm not saying it's my fault but everyone else blames me.

Working at Blades has made me aware that most of you want to sometimes rustle up something without any fuss but still looks like you've made an effort. We all do, it's just part of life and your AGA can help you with this. For instance this weekend  my mother has nominated me to sort out dessert for a dinner party (but my week is getting away from me with trying to buy a car as mine has blown up, on top of my busy life like everyone else) and this is where an easy pavlova comes in.

I don't think I've ever found anyone who doesn't like a good pavlova, and it will be a great desert at the moment with the little bit of warmer weather that we are enjoying for now. This is something that you can make and forget about until later, or in my case I made mine on one of our showroom AGA's in my lunch break, a girl has got to multitask.

pav 2.JPG

It's all very simple, I separated 6 egg whites and placed them in a clean grease free bowl to whisked until stiff and then gradually whisked in 350g sugar a tablespoon at a time. Then to finish, I whisked in 2 teaspoons of white wine vinegar and cornflour.

See, simple so far.

Ok, so next is where your AGA and the AGA cookware come in handy and makes life easier. Using an AGA cold plain shelf (every AGA owner should have one, they have an endless number of uses and I always recommend them to our customers) or you can use a large AGA baking tray, I lined the cold plain shelf with Bake-O-Glide that's a must have for an AGA owner. I placed the glossy mixture on top of the Bake-O-Glide in a circle shape with the side a little higher in order to keep the topping in place later.

 It doesn't need to be perfect, that's part of the charm.

 Then I simply place the pavlova into the simmering oven and let it do its thing. I check mine after 3 hours and 30 minutes by seeing if it would peel away from the Bake-O-Glide, it can take longer.  Once cooked, I let it slowly cool down by the AGA. Once cooled I finished with 500ml double cream whipped with 50g icing sugar and 3-4tbsp elderflower cordial folded in, and the topping of my choice (my favourite is strawberries and raspberries).

Then I simply enjoy the fruits of my labour, and pretend I've slaved away in the kitchen but in truth the AGA did all the hard work.

P.S Should it all go to pot, just mix with cream and fruit and make Eton Mess instead.

p1.JPG
p2.JPG