Pavlova

 

 

Pavlova  

 

I baked this small pavlova recently for my pregnant neighbour and also to bid farewell to her and her family as well,she've moved to Subang Jaya......

It’s a recipe that I’ve baked before this , but it’s so reliable and so delicious that I thought it warranted another post.
I’ve baked it more than three times, without a single failure but it always produces a cracked shell – which doesn’t bother me in the least, because there’s always a thick layer of cream and fruit on the top to cover up any flaws.( I've paired it with Diplomat Creme-yummy...)

This is not a recipe for a smooth, “perfect” dessert – the finished result is always a little rustic. It is, however, the most delicious pavlova any of us have ever eaten – not overly sweet, with a thick marshmallowy centre.

This is a very easy dessert to make –  It’s especially comforting to know that even if the top cracks and sinks, the finished pavlova will still be fantastic!
And my neighbour, Nana said my Pavlova is the best and it makes me smile from ear to ear  :))

Pavlova
Sources: Joy of Baking ,Stephanie Jaworski

 

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)

 

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice(I didn't top it with all these fruits instead I only top it with kiwi and grapes-the only fruits that available in my fridge)
 

Pavlova:

1- Preheat oven to 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.

 

2-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).

 

3-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.)

 

4-Bake for 60 to 75 minutes or 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.) 

5-Spread the Diplomat Creme onto the cooled meringue and top it with your favourite fruits...serve immediately

 

Cream Diplomat Recipe

Ingredient(A)
200g milk
1/2 vanilla pod or 1 teaspoon vanilla essence
20g sugar
25g corn flour
2 egg yolk

1 cup whipping cream- whipped until stiff

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.