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.
Topping:
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.
Hahahahaha!!!!!!
I love those wolves.
Oh... I want the whole thing! The topping looks so gorgeous. Truly mouthwatering!
ReplyDeleteYou are really God of cook.
ReplyDeleteIf have a chance, must try to eat. It is your hobby not plan to open kedai… mmm how to taste? Hehehehe
Yooooh! Why u make such heavenly, almost-non- edible-like stuff?? :P ---so pretty...
ReplyDelete1st time i heard of pavlovas...how to pronounce it? Where its originated?
This look so gorgeous and colourful!
ReplyDeleteThis looks so delicious! But the sugar content is keeping me away from this dessert :P
ReplyDeleteI totally love the chocolate kick in this gorgeous pav! :) Awesome job too!
ReplyDeletemmm..beautiful...also pretty nice for the summer treat.
ReplyDeleteI am such a lover of pavlova!! This is a perfect recipe...
ReplyDeleteThe colourful toppings look so fresh and yummy. Confirm make people to ask for more .... :)
ReplyDeleteMy Little Space,
ReplyDeleteU want the whole thing, can... come over.
Voon,
ReplyDeleteHaha, open kedai. Never cross my mind.
Can taste, tell me the next time u come to Kangsar.
Mel,
ReplyDeleteIt's 100% edible, except for the baking paper and tray. Haha!
It's pronounced as " Puff lo vaa"
Country of origin: Australia/NZ
Sonia,
ReplyDeletethanks.Colours add vibrance to the day.
Blessed Homemaker
ReplyDeleteI do agree that there's a lot of sugar, but it's a once while indulgence.
200gm per 4 white pavlova,if served in 10 portions is just 20gm per portion. It's almost the same as eating 2 slices of chiffon cake:)
Vickys,
ReplyDeleteYeah the chocolate twist here is really good. But one thing, the chopped chocs don't shine thru as choc bits. It's all melted inside.
Thanks for the compliment
Angie,
ReplyDeleteHaha,
It's summer here all the time. Especially during Lunar New Year time, it's really freaking hot.
Anh,
ReplyDeleteThanks!! Hope u try this recipe out too!
DG,
ReplyDeleteHaha, my friends actually didn't go for seconds due to the sweetness. Because the pavlova this time was not as cooked as the one before, the interior looks sort of melted and tasted really sweet. When it's really cooked and fluffy, it's less sweet. (more volume, the more dispersed the sugar is)
hi wendy,
ReplyDeleteyour pavlova recipe is really nice. :) i tried few days back but the chopped chocolate sediment at the bottom. may i know is it due to my meringue is not stiff enough? thanks :)
natelie,
ReplyDeletecould be, and do not overfold it.
hi wendy i bake this povlova..it is really awesome!
ReplyDeleteHi, I just baked this Pavlova, because I never eaten before, can you describe to me the inside?
ReplyDeletemine turned out the outside look like your picture, but inside is soft, not sure whether is it uncook? baked it for 1hrs 15 min, because ouside start to crack, I ajar and let it cool in the oven, it crack further, when I take out from oven look inside is soft became hollow.
thank you for your advice.
soh,
ReplyDeletepavlovas are supposed to be marshmallowy on the inside, soft like the softest styrofoam.
It will be slightly hollow and with cracks, but it's ok.
U can see my strawberry pavlova and it cracked like mad.
Hi Wendy, yes, I belive I made it, I baked this for my daughter's birthday, they enjoyed so much, even asked me for the recipe, I refer them to your blog.
ReplyDeleteAppreciated for all your help.
Thank you
Hi,
ReplyDeletecan i pre baked the palovas and assemble for next day? will the parlovas turn soggy ?
thanks
wenn lin,
ReplyDeleteNo you can't assemble in advance.
Bake it a day ahead, store it airtight or in the fridge (or anywhere with low humidity), then assemble 30 mins(earliest) before serving