I’ve always likes a good pavlova. Crispy on the outside and chewy on the inside.
I must admit, I try not to order it outside for a few reasons : it tends to turn out too sweet and the portions are TOO HUGE! haha. so I have been loooking for the best pavlova recipe, but failed to do it the first time. haha well. I didn’t fail just didnt turn out as well as I hoped it would. So I went on looking for another recipe and asked around for people’s opinions. I found a Donna Hay one, and as Laureen nicely puts it, nothing really goes wrong with a Donna Hay recipe (:
So while thinking what to bake on this nice and windy Sunday afternoon, my dearest baby requested that I made his favourite dessert, the pavlova of course. And how can I say no? hehe luckily, I have a stocked up pantry and I have eevrything I need for the Pavlova. hehe
I was thrilled to see how it turned out! It didn’t collapse until I put the knife through it and sliced it into pieces! Boy was I a happy girl (: *doing the same dance as when my Macarons had ‘feet’!*
so here’s the recipe and I followed it to the tee, except for the fruits I topped it with! (:
Pavlova (adapted from Donna Hay)
150ml eggwhite (approximately 4-5 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
1 banana, sliced thinly
1 kiwi, chunks
250g strawberries, hulled and quartered
1. Preheat oven to 150°C (300°F). Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
2. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
3. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
4. Whisk the cream until soft peaks form. Spread over the pavlova, top with banana, kiwi and strawberries and serve immediately. Serves 8–10.
Notes : * You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume
and stands up when the beaters are lifted. Make sure that your equipment and your mixing bowl is dry before you use it to beat your egg whites!
* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.
* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.
but why keep? haha FINISH IT ALL! *slurps*