Pav is all marshmellow

diana96, Dec 24, 2:02am
it has no crust. it looks just as it did befor it went in the oven! what went wrong please

kate777, Dec 24, 10:01am
I'm going to ask the obvious.was the oven on!
Was it on hot enough!
Did you leave the pav in long enough!
Are you in Auckland! Humidity ruins pavs.
Aside from that, is it a tried and true recipe! If not, maybe it's that.

pickles7, Dec 24, 6:11pm
Did you cook it in a tin!
I am sure it will still taste good, tho. I love the crusty bits the best, scoop up some cream yummmmmm

harrislucinda, Dec 24, 8:37pm
justmadethatrolleditissoftiguesshas tobetoroll

cookessentials, Dec 25, 6:24am
What recipe did you use!

cookessentials, Dec 25, 7:29pm
This is my recipe. I do it in a springform tin and I use malt vinegar.

Pam's Pavlova
6 egg whites at room temp
pinch salt
2 cups caster sugar
1 1/2 tsp malt vinegar
1 1/2 tsp vanilla.

Preheat oven to 150C. Beat egg whites with salt at high speed until soft peaks form. Add the sugar, 1tbsp at a time, beating well after each addition. Stop beating when all the sugar has been incorporated and fold in vinegar and vanilla. Pile mixture into a greased 20cm springform tin and lightly smooth the top. Bake for 45 mins at 150C,then turn off the oven and leave with door shut for one hour. When pav is cooked, remove from oven and cool completely. Remove sides of springform tin and fill pavlova generoulsy with whipped cream and your choice of topping which for me is usually Kiwifruit, strawberries or passionfruit pulp