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:
- Preheat the oven to 275F (140C). Line a baking tray with baking paper. Set aside.
- Beat the egg whites on medium speed. Beat until the whites form soft peaks.
- 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.
- 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.
- 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.
- Bake the meringue for about 1 hour till turn to brownish or egg shell colour.
- Before serving, take the meringue out of the oven and remove it gently and place on a plate.
- Whip the cream and spread the cream on top of the meringue.
- Arrange the slice fruits on top.
Suri @ CS
CakeStories 
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