Walao...its quite hard to keep update blog while doing a Master research..its kinda guilty when u hv time to spend in updating blog but not in writing thesis!oh my..anyway juz a short and quick one doesn't do any harm i bet..hehhehe..
Well here is RVC i baked few weeks back as a gift to Nina, my sis's friend..in return to borrowing her lab coat..(i just dnt think its worth it for me to buy new one when i rarely wear it during doing my lab..it cost rm60!call me cheap skate wutever..=p)
And here is my 1st attempt on baking pavlova..since my sis asking me to make one.i guess it's easy in preparing as compare to macaroon..and i do like the taste which is less sweeter than macaroon too!but of course when it comes to look macaroon still wins..=)
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| i made it into few mini pavlovas! |
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| I learned that the meringue become soggy if u put the cream n let it sit for long..so dig in quick! |
hmm..its my 1st time baked pavlova..n 1st time tasting it too..n i luv it!maybe nex time will mix wif other fruits..this time around only kiwi available in the fridge..still its yummy!
Recipe:
Adapted from Donna Hay
(i made half of this recipe)
- 150ml eggwhite (approximately 4 eggs)
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons cornflour (cornstarch), sifted
- 2 teaspoons white vinegar
- 1 cup (250ml) single (pouring) cream- i just roughly pour..
- ½ cup passionfruit pulp (approximately 4 passionfruit)- i use kiwi instead!
- 250g strawberries, hulled and halved- dnt have it in hand..
Method-my way:
Preheat oven 150°C
beat egg white till stiff peak..then add sugar.
Keep on beating until glossy.
Finally add cornflour and vinegar. Mix until combined.
Shape this meringue with wutever shape u like..but most ppl just make it round..with deepen at center to put the filling later..ur choice!
Reduce oven temp, and bake at 120°C. For 1 hr 30min..depends on ur oven, coz mine take longer than that..
For whip cream just whip the cream until soft peak form and spread on the pavlova with fruits on top.bon appetite!
