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.
For a large pavlova, use this recipe.
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hmm.. i always thought you need high heat to make the povlova... maybe i can try this one...
ReplyDeleteWA SO CLEVER ONE!
ReplyDeletethis is my all time fav dessert ler..
...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 :)
ReplyDeleteOOOOOOOOOOOOOO lekker. I love love LOVE Pavlova!!!
ReplyDeleteYour pics is awesome.
Somehow..the word Pavlova makes me think of FBB and Lemongrass.
ReplyDeleteLooks good...yuz..i shall do mine with durian!
looks absolutely delish..tho me who luvv desserts, i jz not a fan of super sweet stuff..
ReplyDeleteNice 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!
ReplyDeletewah.....amazing!
ReplyDeletemy favourite dessert.....will try making it soon~~
GREAT JOB
errm i'm not sure teckiee, this recipe from donna hay
ReplyDeletec&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
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.
ReplyDeleteyour 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.
ReplyDeleteanother 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!
If only I have an oven~~
ReplyDeleteYum looks fantastic! I've never had pavlova. I'm seriously going to have to give this a try!
ReplyDelete~ingrid
thanks dawn
ReplyDeletefbb, thanks so much for the tips ;-)
jason, buy buy buy!!!
thanks ingrid and good luck to you