My Pavlova cracks at the end of cooking... Is this because it's cooling too quickly? I usually leave it in the oven with the door ajar... Should I leave it closed?
arrrrgh!
sharee9,
Nov 11, 7:14pm
O.K that is soooo not quick! *stamps feet*
I'm gonna leave the door shut when I turn the oven off this time...
and if it fails it's alllllllll yooooouuuuuurrrrr ffffaaaauuullllttttt *points*
rosathemad,
Nov 11, 7:15pm
From my experience slower cooling = less likely to crack - some recipes even have you turning off the oven when you put the pav in then leaving it overnight. I would usually leave it closed.
sharee9,
Nov 11, 7:16pm
*thumbs up*
thanks!~
liamjosh,
Nov 12, 6:00am
Cook at night, turn the oven off and leave in with door closed over night. I also only cook mine for 15 mins then turn oven off.
hoonguek,
Nov 12, 9:57am
rosathemad, liamjosh.... my friend just made a pav. she followed the recipe 'turning off the oven when you put the pav in' next morning the pav went flat and turned to sugar! better try it first instead of a party night! wd be interested to know yr results.
alebix,
Jul 30, 3:57pm
Sorry but the words quick and pavlova dont go in the same sentence.
Next time, bake it late at night, leave it to cool overnight in the closed oven. This also helps when kids maybe stomping through the kitchen etc..
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