Pavlova – sweets for my sweets

5 12 2011

I’ve heard this name  several times but never tested,  heard the taste was the most mouth watering of ever and UN-explainable dessert and when you have it, you’ll be out of this world! Really???!!!…..so it’s the best time to try it. hohoho

Pavlova is named as a tribute to a Russian ballerina, Anna Pavlova, who toured NZ and Australia in 1926. Actually it is a dessert or after dinner sweet-treat which made of meringue with a crisp crust and soft-light inner (marshmallow-like…..mmmm for me, it tastes better than marshmallow), topping with sour fruits and whipped cream.

I should make it more crunchy and crispy as what the recipe does, but we’re too eager and can’t wait for an hour to have it.

I welcomed this “ms. Pavlova” from my kitchen for our dessert last weekend….whoa!whoa! Unbelievable…… Just imagine an 8″ pavlova gone within ~15 mins by 4 of us!!??? Alhamdulillah, it’s really, really the best and the simplest dessert I’ve ever made and for all my readers out there, i’ll share the recipe here. Try it and you’ll deserve it; or just grab and pay for it at cakeStories  if you are lazy enough to make it……hahaha

Pavlova (modified recipe):

Ingredients:

  • 4 egg whites (XL)
  • 100g of fine granulated sugar
  • 1 tsp of  lemon juice
  • A pinch of salt
  • 1 tsp of pure vanilla extract
  • 250ml of whipping cream
  • Fresh fruit (strawberries/ raspberries/ kiwi/ peaches/ blueberries)
  • **** salt & lemon juice used to change the substitute of cream of tartar****

Preparation:

  1. Preheat the oven to 275F (140C). Line a baking tray with baking paper. Set aside.
  2. Beat the egg whites on medium speed. Beat until the whites form soft peaks.
  3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don’t just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
  4. Sprinkle the salt on the meringue and fold in gently with a plastic spatula. Add the vanilla and lemon juice, gently fold the mixture again.
  5. Now gently spread the meringue and make a circular base (~8inch)  on the baking tray. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
  6. Bake the meringue for about 1 hour till turn to brownish or egg shell colour.
  7. Before serving, take the meringue out of the oven and remove it gently and place on a plate.
  8. Whip the cream and spread the cream on top of the meringue.
  9. Arrange the slice fruits on top.

 

 

 

 

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2 responses

5 12 2011
cookingcollegechick

Oh wow, this is so pretty with all of the different fruits! I really want to try making pavlova sometime. I’m definitely adding this to my recipe box!

5 12 2011
Suri @ CS

thanx dear! u gotta try it…..finger lick’in good!

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