Pavlova Or Palova
16 Monday, August, 2010 Pavlova or Palova
4 ones I first tasted the Pavlova in The Ishii’s Residence on th July this year. Their friend, Cheng Yi bake it. It was really deliciou
4 large (120 grams)
1 cup (200 grams) superfine sugar (castor)
1 teaspoon white vinegar
1 cup (240 ml) heavy whippingcream
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff 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). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Bake for 1 hour 15 minutes or until the outside is dry and takes on 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.)
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.
I first tasted the Pavlova in The Ishii’s Residence on 4th July this year. Their friend, Cheng Yi bake it. It was really delicious and I decided to make one one day myself. If you want to try it, here is the recipe.
Monday, October 4, 2010 - 9:45am