Sunday, 26 February 2012

Pavlova

I made pavlova the other day for lunch's dessert based from the recipe found from the Joy of Baking's website. I substituted the vinegar with lemon juice since I only have apple cider vinegar at home but not white vinegar. Besides, lemon have this sweet-sour smell that I love. Original recipe can be found here.

Delicious!


Below is the recipe that I used:

Ingredients for pavlova:

4 large egg whites
200 g of caster sugar (processed using food processor until very fine)
1 teaspoon of vanilla essence
1 teaspoon of lemon juice
1/2 tablespoon of corn flour
  1. Preheat oven to 130 degree Celsius.
  2. Beat the egg whites until they hold soft peak.
  3. Add sugar, a little at a time until they hold stiff and shiny peaks.
  4. Add in vanilla essence.
  5. Add in the lemon juice and corn flour and gently fold in using a rubber spatula.
  6. Spread the meringue on a baking paper (about 6 to 7 cm in diameter) and bake for 60 minutes.
  7. Turn the oven off, leave the over door slightly ajar and let the meringue to cool.
Meringue spread on a baking paper


Ingredients for topping:

250 g of whipping cream
20 g of icing sugar
1 teaspoon of vanilla essence
Fresh fruits - strawberry, blueberry and kiwi

  1. Just before serving, whip the cream until soft peaks form. 
  2. Add in the sugar and vanilla essence. 
  3. Place the freshly whipped cream on top of the meringue and arrange the fruits randomly.
  4. Serve immediately.

Sliced pavlova

I love this dessert, hubby and the kids loves this too. The sourness of the fruits makes this dessert tasted even better, and fresher too. Just a note to myself - to place more fruits in future pavlovas, I initially thought that I've used more than enough, but no, the more fruits on top of the pavlova, the better.


11 comments:

  1. Perghh.. macam sedap je. Nak:P

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  2. Sis nak tanya whipping cream you guna yg fresh cream tu ke?

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    Replies
    1. Saya selalu guna dairy/uht whipping cream, jenama anchor (kotak kaler biru). Whipping cream ni ada jual kat kedai bahan bakeri atau kat supermarket.

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    2. sy guna whipping cream jenama tuh jgak..tp mcmne sy nk buat spy whipping cream tuh tampak lg gebu ye??

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    3. Saya just whip macam biasa, on high speed, sampai whipping cream tu bertanduk. Ada juga org pakai non-dairy whipping cream (contoh mcm jenama rich), rasa ramai org pakai this type utk pavlova tapi saya x pernah try lagi. Insyaallah will update bila saya dah try.

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    4. Nurul Syafiqah, Shas dah try guna non-dairy whipping cream semalam (jenama rich's gold label), but not for pavlova. Bila whip, whipping cream tuh akan nampak gebu, so long as the cream is cold masa nak whip. U can use it to top the pavlova kalau nak whipping cream tu nampak lagi gebu.

      Hope this answers your question and have fun making the pavlova!

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  3. sis u ada fb x?

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    Replies
    1. Ada, tapi x aktif, jarang sangat login.

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  4. saya pun dah beli jenama Anchor tu,plan untuk topping pavlova nanti..tapi takot pulak rasanya nak guna sebab ada y cakap nanti dia tak mau kembang, cair je cenggitu..yang awak punya ni Nampak cun je ..

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    Replies
    1. Insya Allah ok. Just make sure krim tu sejuk sblm pukul. Sometimes, kalau ada space dlm fridge, shas sejukkan bowl dulu so that both cream and bowl sejuk.

      Mmg non dairy whipping cream lagi senang guna sbb dia senang kembang, but I prefer the taste of dairy whipping cream better.

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