i first tasted pavlova at Serai, the Empire. i've been reading about pavlovas and macarons and red velvet reviews so i was tempted to try them. i've tasted red velvet only once, pavlova twice (from the same store, lol), and a couple of macs, including the one my friend Emi loves to bake (thanks Emi!). people kept saying the pavlova at Alexis is nice, tapi satu kerje i nak harung the traffic into KL just for a slice of cake. i think there's an Alexis in the Gardens though. are they the same?
one slice of pavlova costs about rm15 *cry* so after seeing my friend Rinie's post about how she managed to bake a pavlova (bake, not buy hahaha) i decided to bug her for the recipe. you know, just in case i get the aura to actually create one myself in the future. =P~~~
i have yet to try this on my own because i am mentally-challenged in the kitchen. so i'm jotting the recipe here so that i won't have to search hi n lo for it later. i hope that's ok.
Rinie gave me this link:
Easy Recipe for Pavlova. they even have step by step directions with photos too.
Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
•4 large egg whites at room temperature
•1 cup of Castor sugar, also known as "Berry sugar"
•1 tsp of white vinegar
•1/2 Tbsp of cornstarch
•1/2 tsp of pure vanilla extract
•1/2 cups of whipping cream
•Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
•1 Tbsp fresh lemon juice
Preparation:
1.Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2.In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3.Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4.Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5.Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6.Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7.Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8.Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9.Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10.Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
also, my friend Fifie recently baked pavlova that looks totally scrumptious (she posted a pic in her FB) so i also couldn't resist jotting down her recipe =P.
Ingredients:
•4 egg whites
•1 1/4 cups white sugar
•1 teaspoon vanilla extract
•1 teaspoon lemon juice
•2 teaspoons cornstarch
•1 pint heavy cream
•6 kiwi, peeled and sliced
Directions:
1. Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwi fruit slices.
if i ever get around to doing it, i will let you know. hahaha.
