Pavlova

Summer is pretty much here and most of us don’t have the summer bod we planned on having, so let’s make pavlova instead! It’s light, it’s not too sweet, it has fruit- that’s healthy right?



Making this pavlova made me realize that there is one thing that’s common between my oven and my ex- they are both pieces of s***. Okay, calm down, it’s a joke! But on a serious note, if your oven doesn’t function properly at 100c, then you might want to put off making this recipe until you have the oven situation sorted. Another thing to keep in mind is that, make sure none of the yolk gets into the whites while separating the two, because any type of fat (including oily utensils) will cause the whites to NOT whip properly. With that being said, let’s move on to the recipe 🙂

Ingredients

For the meringue

  • 6 egg whites
  • 1/2 cup caster sugar
  • 1 tbsp cornflour
  • 1 tsp vinegar

For the cream

  • 1 cup heavy whipping cream
  • 3 tbsp sugar

For the topping

  • Fruit of your choice

Instructions

  1. Preheat oven to 110c or 230F
  2. Line your baking tray with parchment paper, place a plate on the parchment paper and draw around it. (this serves as a guide to when you place your egg mixture on the tray)SAMSUNG CSC
  3. Using a hand mixer, whip the egg whites and ½ cup caster sugar (adding a third of sugar at a time) until stiff peaks form and you have a glossy mixture.SAMSUNG CSC 
  4. Next add the cornflour and vinegar and whip for another 30 seconds. 
  5. Use a little meringue mixture to glue the parchment paper to the baking tray
  6. SAMSUNG CSC
  7. Scoop the mixture and place it on the tray, flatten the top as you put more mixture on the tray (it doesn’t have to be smooth)SAMSUNG CSC
  8. Place the tray in the oven and lower the temperature to 100c or 210F. Bake for 1 ½ hour (make sure not to peek inside, this might cause cracks)
  9. Turn off the oven after 1 ½ hour and let the pavlova cool for minimum 2 hours.
  10. While that’s happening, make your cream by whipping together the sugar and heavy whipping cream until stiff peaks form. Refrigerate.
  11. Once the pavlova has cooled, gently spread the cream and top it with your favourite fruit! Bon appetit!SAMSUNG CSC
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: