Friday, March 19, 2010
After my successful Pavlova tryout, I'm game for a second pavlova, for my Form 6 buddies on Day 4, Chinese New Year. Well if u remembered, 2 days back I posted a post for the main course, fried rice with dried scallops and kailan stems. This is the dessert. And also to use up more egg whites :)
Since I had to serve about 10 dessert hungry wolves, I decided to go ahead with Nigella's recipe with 6 eggs.
What I used,
For the Pavlova
180gm egg whites (6 egg whites from 6 large eggs)
300gm sugar (don't cut on this, if not the pavlova won't hold)
3 Tbsp cocoa powder, sifted
1 Tbsp corn starch
1 tsp rice vinegar
50gm dark chocolate, chopped
What I did,
1. Preheat oven at 180C. Draw a 9 inch circle on a non stick baking paper. Put drawn side down on a large tray.
2. Beat egg whites until stiff (pic 2), add in sugar slowly and gradually, and beat until meringue is stiff and shiny (pic3).
3. Put in sifted cocoa powder and cornstarch. Fold.
4. Put in vinegar and chopped chocolate and fold.
5. Mound meringue within drawn circle, smoothing sides and top.
6. Bake in preheated oven. After you've put the meringue in and oven door is closed, immediately turn down the temperature to 150C.
7. Bake for 1 hour 30 minutes. (I followed Nigella's instructions to bake for 1 hour 15 mins, and my pavlova is a bit uncooked. Previously I baked the 4 egg portion with this length of time and it was perfect. So, when the amount is increased to 6 eggs, I guess the same length of time will not be sufficient)
8. When baking time is up. Leave oven door slightly ajar and let pavlova cool in the oven.
9. Remove from oven when it has fully cooled down.
350ml dairy whipping cream
3 Tbsp sugar
1 cup strawberry, coarsely chopped
1/2 cup canned mandarin oranges or tangerines, torn smaller
3 kiwi fruits, coarsely chopped
Beat dairy cream until soft peaks, put in sugar and beat until stiff. Mound whipped cream onto pavlova and top with chopped mixed fruits.
All gone within minutes....... what hungry wolves they were.
I love those wolves.