Monday, November 18, 2013

Pavlova you say?!

Hello world... :D 

Sorry we've both been quiet for the past few days... (MONTHS) its been a busy couple of weeks (months).... 

But I've been baking and cooking and freezing and frying and icing :D 

so I was bored one day... what do I do when I get bored and fidgety ?! I bake!!! Made a pavlova. Came out quite well I must say (at least since it was my first time eva)
The recipe was adopted from Donna Hay. Quite easy really!!!

  • eggwhite (approximately 4 eggs)
  • 1 cup (220g) caster (superfine) sugar
  • 2 tablespoons cornflour (cornstarch), sifted
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • I used a small pack of anchor whipping cream.. which works fine.. you can even use the kothmale heavy/double cream.  
  •  You can use any fruit you want. I used mango and passion fruit ( added a wee bit of sugar to cut the tartness)
 How to Make... in a few easy peasy steps!
  • 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. 
  • Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
  •  Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
  • 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 with fruits you pick.
Serves 8–10.* 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.

Quick tips for the meringue
●Make sure the eggs are room temperature before you start whisking.
●Make sure there is no water in the bowl you use to make the meringue.
●only top the pav with fruits and cream just before serving.
●If its left over, don't worry just keep it in the fridge. Will stay unspoilt for 2-3 days (with fruit topping)

Let me know how it comes out!!



Blissfully Ignorant* said...

love your blog!! So very excited to try these out. Definitely over Christmas break! :D :D

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