PAVLOVA

Pavlova...Pavlova..I heard about it...but haven't seen it...and haven't tested it. When I made my son birthday's cake a have left over fruits that fit in Pavlova..so I made a batch of it. I adapted the recipe from  - http://www.joyofbaking.com/Pavlova.html

Wow...its awesome crispy from the outside and soft inside...simply best with whipped  cream and fresh fruits. I made a mini version..well you got the choice to either stake it up or simply make it plan. A great sweet ending.

Here's some context on Pavlova excerpt from - http://www.joyofbaking.com/Pavlova.html

Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.

• 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

Pavlova: 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 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.)

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.

Boleh dikatakan sudah ketinggalan bus. Ramai dah cuba saya baru aje nak cuba. Belum pernah rasa dan belum pernah lihat cume nampak di blog kekawan. Kebetulan buat birthday kek anak lelaki saya..so ada lebihan buah-buahan yang sesuai untuk Pavlova...so saya trylah....masyaallah..sedapnya tetapi manis bangat..tak sesuai buat saya yang diabetic...cuma rasa aje sedikit...hem..ranggup diluar dan lembut di dalam bertambah kick bila di combinekan dengan whipped cream....pencuci mulut yang menarik.