Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Friday, 13 March 2009

Pavlova

Hmm it has been a long while to have a sugar high Friday, let's just have one today. I can't help it but to make some myself, not when your idol keep parading his ware plus drooling over the pavlovas beautifully pictured in the latest issue of Donna Hay magazine (summer issue) .

There were a few recipes dressing pavlovas in different ways found in this issue but I just made a simple one. However, I used the recipe for individual portions instead of a large one since there are only 3 of us at home.

Pavlova

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream

Preheat oven to 150°C (300°F). Place the eggwhite 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.

Add the cornflour and vinegar and whisk until just combined. Spoon half cupfuls mixture onto a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.

Whisk the cream until soft peaks form. Spread over the pavlova, top with fruits (in my case, I've used strawberries, fresh dates and oranges, can't find passionfruit last weekend but the previous weekend have abundant of them in the market! *roll eyes* and serve immediately. Makes 10.

  • 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.
  • 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.

Pavlova

For a large pavlova, use this recipe.


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14 comments:

teckiee said...

hmm.. i always thought you need high heat to make the povlova... maybe i can try this one...

CUMI & CIKI said...

WA SO CLEVER ONE!

this is my all time fav dessert ler..

rokh said...

...bake for 1 (or XXX) hour(s)...this is the usual part that scare me away from baking it...mmm but yours look so delectable..i want sugar high friday as well :)

Valisa said...

OOOOOOOOOOOOOO lekker. I love love LOVE Pavlova!!!
Your pics is awesome.

Precious Pea said...

Somehow..the word Pavlova makes me think of FBB and Lemongrass.

Looks good...yuz..i shall do mine with durian!

thenomadGourmand said...

looks absolutely delish..tho me who luvv desserts, i jz not a fan of super sweet stuff..

worldwindows said...

Nice to eat hard to do. That's the rule of the game. I have an oven at home but only my son use it to heat up pizza!

My Taste Heaven said...

wah.....amazing!
my favourite dessert.....will try making it soon~~
GREAT JOB

babe_kl said...

errm i'm not sure teckiee, this recipe from donna hay

c&c, ohhh just like meena eh??

but rachel, quite a number of cakes need an hour baking right?

thanks lisa

ooo wonderful idea pea! thanks

nomad gourmand, the pav is not sweet plus the whip cream is plain and the fruits were tangy... just nice cos i can't stand super sweet stuff too

worldwindow, not difficult when you put your heart into making one :p wasted to use the oven just to reheat pizza hahaha

thanks my taste heaven

dawn said...

povlova..sounds good...definitely have to try..pictures are cool. uphere i always have a hard time to find ingredients. one of my friend introduced to a great resource www.myethnicworld.com and i thought that i pass great along as well.

fatboybakes said...

your pav looks gorgeous. actually, it may surprise you to know i am not a pavlova fan at all....and hardly eat it. it was that woman, lemongrass, that more or less forced me to make it.
another tip for you, if you ever have recipes that require only yolks, you can actually freeze the egg whites, coz they freeze really well, and you can use them later for pavlovas or meringue. but must defrost to room temperature.

and for dawn, this is probably the recipe where you can definitely find the ingredients anywhere!

Jason said...

If only I have an oven~~

Ingrid said...

Yum looks fantastic! I've never had pavlova. I'm seriously going to have to give this a try!
~ingrid

babe_kl said...

thanks dawn

fbb, thanks so much for the tips ;-)

jason, buy buy buy!!!

thanks ingrid and good luck to you