Saturday, May 25, 2013

Yummylicious Pavlova

Hellooo, readers!! It's May 2013 and I just feel like updating the blog with a pavlova recipe that I've tried out yesterday,, It came out really nice ;)

Pavlova is a very famous delish dessert which you cannot resist, especially during one of those hot days. I've been wanting to try out baking pavlova long time ago but I had a difficult time contemplating about which recipe is best used.. And after doing some reading and blogwalking, I did some adaptations and came out with this recipe. Well, let's check it out!

Ingredients :

Meringue 
4 eggs (large size)
160g @ 3/4 cup of castor sugar 
1 tbsp corn flour
1 tsp vinegar
1 tsp vanilla essence

Topping  
250ml non-dairy whipping cream (I used Rich's brand)
Any sour fruits (strawberry, kiwi, peach, blueberry, grapes, etc)

Method :

1) Separate the egg yolks and egg whites since we'll only use egg whites. 
2) Using hand mixer, beat the egg whites until it becomes foamy.
3) Add in sugar and beat well (1 spoon at a time, until it finishes)
4) Beat the mixture until it forms soft peaks and becomes shiny and thick. By the way, there are two ways to test whether this meringue is well done or not. Firstly, try rubbing a little meringue in between you thumb and fore finger - it should feel smooth, not grainy. Secondly, if you turn over the container, the meringue shall not fall off.
5) Add in corn flour, vanilla essence and vinegar and beat SLOWLY in one direction by just using spatula (no hand mixer, please!) 
6) Draw a circle on a piece of parchment/baking paper using a cake container of any size you would like it to be, preferably 9". Flip the paper over and use the circle drawing as a guide to form a perfect circle shape for your meringue.

This is how the meringue should look like on your parchment paper :)

7) Pre-heat your oven at 150 degree celcius for 15 minutes. Then, just before you bake the meringue, decrease the heat to 140 degree celcius and bake it for about 60 - 75 minutes (or until the outside is crisp and appears shell-like).  When it's done, open the oven door and leave it slightly ajar for about 10-20 minutes to make sure it's perfectly baked inside and to prevent it from severe cracking (Never, ever take it out immediately or it will definitely collapse!)
8) Using hand mixer, beat the whipping cream at a high speed until it becomes thick and firm.
9) Spread the whipping cream generously and garnish with the fruits, however you like it. It's now done!










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