Sunday, May 9, 2010

Fruity Pavlova

Meringue Cake:
120 g eggs
200 g caster sugar
1 tsp white vinegar
1/2 tbsp corn flour

140 heavy whipping cream
1 1/2 tbsp granulated sugar (its slightly more coarse than caster sugar)
1/4 tsp vanilla extract
Fresh fruits - kiwi, strawberry, raspberries, blackberries, peaches or any other fruit of your choice.

1. Preheat oven to 100 degrees celcius, and line a baking with parchment and draw a 7 inch circle on the paper.
2. In a bowl of electric mixer, whisk the egg whites on medium-high speed till they hold soft peaks.
3. Start adding sugar a tbsp at a time, and continue to beat until meringue holds very stiff peaks. (Don't at the sugar too fast or it'll be glaze icing instead)
4. Sprinkle the vineger and corn flour, with a rubber spatula, fold in.
5. Gently spread the meringue inside the circle drawn on parchment paper, smoothing the edges, and make a well in the centre.
6. Bake for 1 hour 30 minutes or until the outside is dry and takes on a very pale cream colour.
7. Turn the oven off, leave the door slightly open, and let the meringue cook completely in the oven. (Or else it'll crack and say bye bye)
8. The cool meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
9. Just before serving, whip the cream until soft peaks form and add sugar and vanilla extract. Then add whatever fruits you want. (But if you don't arrange it properly it'll look messy, so yeah, you know what to do)

1 comment:

  1. As for me, i covered the fruits with whipped cream so i didn't really need to care what goes on inside the pavlova.