|My Pavlova ......|
First time Cik Ngah saw people making Pavlova was in the MasterChef program. Fuhh, the Pavlovas looked so tempting and delicious with the berries on it. Furthermore, Cik Ngah FB friend did advertise her Pavlova for sale and they are hot selling item.
So Cik Ngah challenge myself to bake one! Cik Ngah collected recipes from the net and analyze them (I am System Analyst by profession, he he he!!) and finally choose the one Cik Ngah felt easy enough to try and Cik Ngah do have the ingredients on hand. Off course with some modifications!!
As always Cik Ngah love making single serving dishes, and for My Pavlova, Cik Ngah made the single serving Pavlovas and copy design of the Pavlova from this site: Rima's Pavlova. The recipe as follows;
|Pavlovas in the oven....|
220g caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1/2 tsp clear vanilla extract
1/8 tsp Cream of Tartar
Pinch of Fleur de Sel (or sea salt)
1 cup (250ml) single whipping cream
1 tblspn powdered sugar
Your choice of fresh fruits or berries
(Cik Ngah used Kiwi, Strawberry and Orange)
Roasted Almond cuts
- Preheat oven to 150°C (300°F). Line a baking sheet with non-stick baking paper. Draw 8 circles and turn the baking paper over (so the meringue does not touch the pencil marks). Set aside.
- Place the egg whites in the bowl of an electric mixer and whisk with salt and cream of tartar until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
- Sift the cornflour into the bowl, add vinegar and whisk until just combined.
- Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 8 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue.
- Whisk the cream with 1 tbsp powder sugar until soft peaks form. Spread over the Pavlova, top with roasted Almond cuts, followed by fresh fruits and serve immediately.
- For the whipped cream, Cik Ngah still looking for the tested and proven stabilized whipped cream so the cream at least stays longer and the meringue remains crispy on the outside. Cik Ngah will update the recipe once Cik Ngah has found and test the recipe.