Pavlova

Cuti sekolah dah pun sampai ke penghujung...budak2 sekolah sila belek kot2 ada kerja yang cikgu2 bagi tak dibuat lagi...kasut sekolah dah dibasuh ke?? haaa...ke malam sat lagi baru kalut nak cari semua...dan buat cikgu2 sekolah...mesti tak sesabar nak sambung tugas semula kan...ahakkkssss....

So sempena berakhirnya cuti sekolah...saya buat la dessert kegemaran ramai...ehh ramai ke yang suka pavlova?? ini merupakan kali keempat saya buat pavlova..kali pertama 4 thn lepas, kali kedua..2thn lepas...kali ketiga malam tadi...kali keempat..pagi neh...amboiii rapat pula kali ke tiga dan keempat tuh kan... yerla dah ada permintaan suruh buat lagi..kita layan je...kali kelima tatau la tahun bila pula nak buat...hahaha...malam tadi punya pavlova...tak sempat nak kata apa...lepas garnish semua dgn cream and fruits...sempat la ambek sebijik dua pics..terus kena serbu...adehh....nak buat hampir 2 jam..yerla campur dengan masa baking then kena bagi sejuk sebelum letak cream dan fruits tuh kan...

Malam tadi saya just letak strawberries dan blueberries je...kalau ada cherry mesti best kan..nan hado la plak...tapi untuk pagi neh (gigih pagi buta pegang mixer) saya letak strawberries, blueberries and mangoes...mesti sedap kan....crunchy on the outside but very soft and chewy in the inside...

Sat lagi nak keluar tengok movie...so tak de la nak masak apa2 pun for lunch...ohhh..by the way..resepi neh saya ambil dari joy of baking.. so meh la tengok resepi yer...

Ingredients:-

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

Method:-

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 to75 minutesor 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.