pavlova

how long have i been gone? in case you're wondering, if i do math, the answer is 22 days. i could just wait another 8 days to make my self lost for 1 month. i am really really sorry if anyone out there waiting for my posts. as usual, my excuses are college-business, the failing of making any baked goodies, and for this time.. i am running out of many ingredients in my kitchen-shelf. but to be honest, i miss my blog so much, i miss posting recipe and showing my creation here. moreover, i miss commenting at other people's posts and of course amazed by their creation. i can't stand this any longer.. so let me start, let me start!

today's post is pavlova, i really love it when people say this as 'pav', it sounds sweeter. anyhow, this dessert was first invented in Australia. it was named after a Russian Ballerina, Anna Pavlova. it is actually a meringue disk with a crispy surface and soft marshmallowy texture inside. this is my first time making pavlova but it turns out good and i love this dessert so much. beautiful, beautiful dessert! the most lovable part of this dessert is the texture, i love the crispiness of the meringue's surface and the soft-chewy inside, the smell of vanilla and the sweetness of the meringue. oh, it's just too wonderful to be told by words. i want to eat this everyday!

best way to serve this pavlova is classically with whipped cream and fresh fruits. i did that too.. i think sour fruits will balance the sweetness of the meringue better. next time i will make this pavlova in chocolate flavor, i bet it tastes nice as well. for this pavlova, i used Donna Hay's recipe, always a perfection from her! a little trick from me, it is better to shape your meringue quite high and mountainous, it makes the inside chewier and softer. so, don't flatten it too much or you will get a crispy meringue inside outside. wonderful! come on, make some!

Pavlova
recipes by Donna Hay

150ml egg whites (about 4 eggs)
1 cup superfine sugar
2 tbsp cornflour, sifted
2 tsp white vinegar

fresh fruits and whipped cream

direction:

1. preheat oven to 150 degree C / 300 degree F.
2. place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. gradually add the sugar, whisking well, until the mixture is stiff and glossy. add the cornflour and vinegar and whisk until just combined. shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
3. reduce ovem to 120 degree C and bake for 1 hour 20 minutes. turn the oven off and allow pavlova to cool completely in the oven.
4. decorate with whipped cream and fresh fruits, or your desired topping.

what happened in my kitchen?

• i substituted superfine sugar with vanilla sugar with the same amount.

i guess that's all for today..

thanks for reading and thank you for still being my loyal reader! :)

i love you all!!