I'M AN ORDINARY GIRL: PAVLOVA

PAVLOVA ohh PAVLOVA..

I'm craving for PAVLOVA!! fullstop..I'm just can ask DR.goggle where to find pavlova..any cafe or any bistro but i guest it's limited..

So, rather wasting my time to goggle, i decide to make it by myself..

Thanks to DR.goggle for the recipe too..

Before i go further,

Did u hear about pavlova before this?

PAVLOVA is a meringue cake that has light and delicate crisp crust and soft sweet marshmallow center..
This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether NZ or Australia invented this dessert, which has yet resolved.
What we do know is that name PAVLOVA, was chosen in honor of the Russian Ballerina ANNA PAVLOVA, who toured both NZ & Australia 1926.

Just wanna sharing something (recipe) wit u guy on how to make pavlova..

Ehem..ehem..(practice make perfect)

Taste!! MARBELESSS!!..muuuacch!

Ingredient (PAVLOVA)

4 large - eggs white

1 cup - sugar (castor)

1/2 teaspoon - vanilla esen

1 teaspoon - vinergar

1/2 tablespoon - corn flour

Topping

1 cup (250ml) - whipped cream

*rerasa malas beli yg jenis spray(abitxpensive) slalunya kalu pergi starbuck dorg shuka letak putih2 kan itu lah whipping cream*

1 1/2 tablespoon - sugar (castor)

1/2 teaspoon - vanilla esen

* to make more sour just squeeze half lemon juice*

Fresh fruit - kiwi, strawberry, black berry (blackberries), passion fruit, peaches or other fruit of ur choice.

A Pavlova is a meringue, and it is important when making any meringue that the egg whites reach max. volume, so make sure ur mixing bowl and whisk are clean and free of grease.(my sister told me)

Since we need just the whites of the eggs, the eggs will need to be separated. FYI, it is easier to do this while the eggs are still cold.

To make the Pavlova first beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time, and continue to beat until the meringue forms stiff and shiny peaks. Beat in the vanilla esen. With a rubber spatula, gently fold in the corn flour and vinegar. ( adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft marshmallow )

Next: Preheat oven to 150 degree and place rack in center of oven. Line a baking sheet with baking paper and draw a 7 inch (18cm) circle on the paper (uptouguy on how to draw). Turn the baking paper over so the circle is on the reserve side.

In the bowl of ur electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and cont. to beat on high speed, until the meringue holds very stiff and shiny peaks. (test to see if the sugar is fully dissolved by rubbing a lit of the meringue between ur thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth).

Beat in the vanila esen, sprinkle the vinegar and corn flour over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the baking paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.

Bake for 60 or 70 minutes or until outside is dry and is a very pale cream color.

Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

The cooled meringue can be made and stored in a cool dry place, in an airtight container for a few days.

Just before serving gentle place the meringue onto a serving plate.

Whip the cream in ur mixer with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.

Arrange the fruit randomly, or in a decorative pattern, on top of the cream.

Serve immediately as this dessert does not hold for more than a few hours.

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