My 1st pavlova...

Dah beberapa kali mori tengok pavlova nie kat bloggers2 lain....Tapi tak der rasa keinginan nak buat pun...mungkin fikir...rasanya yang manis...dan juga bentuk nya yang tak menarik......tu yang lom datang serunya kot.... hehehehe..... even my sister dah berjaya buat.  Bila lagi mori nak buat pavlova nie...tapi ...bila fren mori citer tentang pavlova yang anak nya buat..baru2 nie... buat kan mori rasa....teringin lak nak mencuba....hehehee...  rasa cam harus menyahut seruan nie..... .sometime mori perlu that extra push.....untuk menarik mori untuk mencuba juga baking this pavlova nie.... hehehe... jadi nie la rupanya my 1st pavlova....Taaraaa    .....   

Ugly looking kan... crack sana crack sini... tapi bila mori baca resepi tu...memang ada sebut ada crack di sana sini..... jadi kira ok la kan..... Masa gie menolong kat rumah jiran yang nak buat kenduri ....mori bagi la rasa separuh dari pavlova nie untuk makan bersama2 dengan kawan....Alhamdullilah.... semua kata scheeedaapp.....kira menjadi juga la kan.  Siap ada yang nak oder tu...hehehe.. eeeiii sori la dik oooii... cik kak nie buat untuk makan sendiri jer..suka suki jer.

Eeeiii panjang lak citer.... resepi mori googlee kat tenet...dapat dari Joy of Baking. Thankyou for sharing the recipe... The best.

Mori copy jer la yer recipe from joyofbaking.

Pavlova Recipe: http://www.joyofbaking.com/Pavlova.html

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Pavlova: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Yummyy yummmy licious.......so next time don't judge the book by its cover.... 

nampak jer cam tak cantik...tapi taste very delicious..gud lesson for me.