Pavlova

Pavlova

A very special dessert made in Milan last Sunday, which coincided the Valentine’s Day.     It’s the third trial and the best.    The meringue was soft with a slight sweetness.   It’s perfect together with whipped cream and fruits.    Well, chilly winter and a day to celebrate love. 

The last time I made it is June 2009.    It was placed in the refrigerator overnight.   The texture was not as soft as the latest’s.    This time, I baked it in the morning and let cool in the oven until it was served.   Soft and velvet meringue melted in mouth.  It’s divine! 

One is exclusively for a friend who loves meringue.  I shared one with another friend.  We were satisfied and spoiled.

4 large egg whites at room temperature
130g castor sugar
1 teaspoon white wine vinegar
1/2 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup whipping cream
Frozen fruit such as strawberries, raspberries, blueberries

  • Preheat the oven to 140°C.
  • Line a baking tray with baking paper and draw 2 7-inch circles.
  • Beat the egg whites until soft peaks forms.
  • Beat in sugar to the egg whites, one teaspoon at a time.
  • Continue to beat the egg whites until glossy stiff peaks form.
  • Fold in gently the cornstarch and vinegar.
  • Fold in the vanilla extract.
  • Spread the meringue in the circle on the baking paper.
  • Bake it for about 1.25 hours or until pale egg shell color.
  • Leave the door slightly ajar to cool it completely.
  • Remove it from the baking paper and place on a plate.
  • Whip the cream until it forms peaks. 
  • Gently spread the cream and arrange the fruits on top.
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3 thoughts on “Pavlova

  1. Hello Meyan,

    Love it and like to learn from you! I am thinking making one on 15 March – White V-day.

    Heehee…..

    Stay in touch.

    Loretta

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