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 inches 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.