I've read that people have had all sorts of problems making pavlova in the Thermomix but it was Australia Day and I was responsible for taking dessert to lunch so it just had to be pavlova!!! I did make it the night before so if it didn't work out I could just go to the supermarket this morning and grab a pre made one.
Dani's recipe says to leave the egg whites in a bowl, uncovered, at room temp for about 24 hours. I didn't have time for that but as my eggs were straight from the fridge, I put them in a bowl of warm water whilst I did the clean. Dani gives some great instructions on how to clean the bowl so there is no traces of fats/grease which would stop the eggs from beating up. The only thing I found was after cleaning my bowl was quite hot (about 80c according to the temp scale) and I was worried if I put the egg whites straight in they might scramble. So I had to but the bowl in the fridge for about 5 mins to cool down before I could start.
I think the thorough clean is the success to getting the eggs to beat up so I would recommend not skipping this step, otherwise you might end up wasting a lot of egg whites.
I followed the instructions and ended up with a beatutiful marshmallow pavlova with a crusty meringue exterior. I was quite concerned because the exterior was so crisp, what it would be like underneath but it was absolutely perfect and everyone was telling me how fantastic it was. I will definitely be making this pavlova recipe again!
If you haven't had success with making a pav in the thermomix in the past I recommend you give this recipe a go(the cleaning is the secret). I wish I had photos to show just how perfect it was but alas it was gone in a snap!
