Monday, March 15, 2010
I’ve got 30 egg whites left from making a Prunes Layer Cake. And I remembered Nigella making this wonderful crusty dessert called Pavlova. Did some googling and saw that most recipes call for every 2 egg whites, half a cup of sugar be used. Nigella’s recipe seems so huge to me, and this being my virgin Pavlova, I don’t want to risk making a huge one. I followed Joy of Baking’s recipe, with Nigella’s method.
2. Beat egg whites until stiff. Beat in sugar by the tablespoons until meringue is stiff. Put in cornstarch and beat for a while (10 seconds, Don’t worry, it won’t deflate). Fold in vinegar and vanilla. (Make sure all the sugar is dissolved )
3. Mound meringue onto drawn circle, smoothing the sides and top.
4. Put into preheated oven and close the door. Immediately turn down the temperature to 130C and bake for 1 hour 15 minutes.
5. When the meringue base is ready, it will look pale and may have some cracks. Leave meringue in oven with door slightly ajar to totally cool down. If u feel that even the baking tray is cool, then it’s really cool.
200ml whipping cream
1 Tbsp sugar
200gm strawberries or more (hulled and cut into chunks)
(I stabilized my cream by adding in gelatin solution -1/2 tsp melted in 1 Tbsp water)
1. Beat whipping cream until almost stiff and put in sugar. Beat until stiff. Beat in gelatin mixture (if using).
2. Spoon cream onto cooled meringue and top with strawberries.
3. Serve immediately.
*If u want to make the meringue in advance, after baked and cooled, keep in air tight container for up to a week or two. Do not put topping on base if not served within an hour or 2.