You
have a recipe you've read over and over again, but never tried because
it just. intimidates. you. so much? This was mine. Or at least one of mine, since I read a lot of recipe books and... I digress. Back to the one at hand. Traditionally Pavlovas
are smothered in cream and then covered with fresh fruits ( in an
effort to make them look healthy?) but me, I'm a straightforward kind of
person (and I hate most fruits) so it's just your basic eggs, sugar,
whipped cream and supersweet canned pineapples at play here. Sounds sinful, doesn't
in? Next time I'll add some chocolate shavings too. ;)
Preheat your oven to 150 degree Celsius.
Here's what you need:
4 eggs
250 gms powdered sugar [icing or even castor works]
2 tablespoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
Separate the egg whites from the yolks, taking care not to get even a single bit of egg shell or yolk. If you do, your meringue will fall. So refrigerate your eggs before hand and then separate each in different bowls so as to minimize risk. Sounds serious, doesn't it? It is. =P Also make sure your bowl is spotless and completely dry.
Now that the difficult part is done, here's the easy stuff. Start beating your egg whites preferably with an electric beater since doing it by hand will KILL your hand. Electric beaters are godsend. So yes, beat until they become frothy and then soft peaks form.
Start adding the sugar a few tablespoons at a time, beating well between each addition. By the end of this step the mixture will be very glossy, like white satin.
Then add in the cornflour, vinegar and vanilla. Substitute your electric beater with a whisk and mix gently, in a folding motion. The mixture will start getting thick and stiff, so that it holds it shape when you lift the whisk and let some drip off into the bowl.
Line your baking tray with waxed paper, and draw a 7" circle in the middle. With a spoon drop the mixture in the middle of the circle, piling it high instead of flattening it as it will flatten somewhat when it bakes. Then pop it into the oven and let it bake for about 1 hour.
You can adjust the heat setting according to your oven. The end result should be a light egg-shell color, a crisp exterior, and a skewer inserted into the center comes out almost dry.
Turn off the oven, and leaving the door open, let your pavlova dry and cool for at least 30 minutes.
Take it out, slowly transfer to a serving dish. Make a dent in the middle, top with whipped cream (whipped without sugar) and fruits such as strawberries, kiwi, pineapple etc!
Preheat your oven to 150 degree Celsius.
Here's what you need:
4 eggs
250 gms powdered sugar [icing or even castor works]
2 tablespoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
Separate the egg whites from the yolks, taking care not to get even a single bit of egg shell or yolk. If you do, your meringue will fall. So refrigerate your eggs before hand and then separate each in different bowls so as to minimize risk. Sounds serious, doesn't it? It is. =P Also make sure your bowl is spotless and completely dry.
Now that the difficult part is done, here's the easy stuff. Start beating your egg whites preferably with an electric beater since doing it by hand will KILL your hand. Electric beaters are godsend. So yes, beat until they become frothy and then soft peaks form.
Start adding the sugar a few tablespoons at a time, beating well between each addition. By the end of this step the mixture will be very glossy, like white satin.
Then add in the cornflour, vinegar and vanilla. Substitute your electric beater with a whisk and mix gently, in a folding motion. The mixture will start getting thick and stiff, so that it holds it shape when you lift the whisk and let some drip off into the bowl.
Line your baking tray with waxed paper, and draw a 7" circle in the middle. With a spoon drop the mixture in the middle of the circle, piling it high instead of flattening it as it will flatten somewhat when it bakes. Then pop it into the oven and let it bake for about 1 hour.
You can adjust the heat setting according to your oven. The end result should be a light egg-shell color, a crisp exterior, and a skewer inserted into the center comes out almost dry.
Turn off the oven, and leaving the door open, let your pavlova dry and cool for at least 30 minutes.
Take it out, slowly transfer to a serving dish. Make a dent in the middle, top with whipped cream (whipped without sugar) and fruits such as strawberries, kiwi, pineapple etc!
No comments:
Post a Comment