Pavlova... is the most easy peasy dessert anyone can do! This dessert was inspired by the New Zealanders and it really takes you 15 mins to master the methods (by researching thru the internet and You-Tubing) and the result is voila!!
Just follow through.
INGREDIENTS
Two main important ingredients to make Pavlova are the: (a) meringue and (b) topping.
(a) Meringue
- 4 white eggs (no egg yolk, take out the yellow part)
- 170 gm of castor sugar
- 1 teaspoon of vinegar
- 1 teaspoon of cornflour
- 1 teaspoon of vanilla extract
(b) Whip Cream Topping
- 250 gm of whip cream
- Sour fruits (strawberry, kiwi, grapes - anything that comes with sourly taste)
METHOD
Oven
Pre heat oven to 160°C.
Meringue
-Whisk/mix (electric mixer) all four egg whites until foamy in a super clean dry bowl.
-Add sugar gradually with 1 tablespoon at a time. Increase the speed each time adding the 1 tablespoon.
-Beat well the meringue until it becomes glossy and super thick! In Malay, we called it pukul sampai bertanduk. Bertanduk means it doesn't fall of to your head if you turn it upside down, ahah.
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| Tanduk sangat |
-Add cornflour + vinegar and vanilla extract and mix until just combined.
-Next, draw a circle on the baking paper and place it on the baking tray.
-Spoon meringue onto the baking paper. Tips for spooning meringue:
* for a high meringue, draw a small circle with a 16 diametres wide
* for a low meringue, draw a circle with 24 diametres wide. You will get an average and flat pavlova.
-Bake meringue until 30-40 minutes
-After the meringue is baked, let it in the oven for awhile.
Topping
-Beat the whip cream by using mixer.
-Let the topping topped with all the fruits above.
My Pavlova
Enjoy n Selamat Mencuba!
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