Seperti yang di janjikan, tayangan perdana of step-by step instruction of making pavlova. When people ask me what does pavlova taste like, I really don’t know how to describe it apart from that it’s sweet (too sweet for some people!) with crispy and brittle outer layer with a very soft fluffy marshmallowy centre. It’s basically meringue but in a bigger form and softer in the middle. And very low in fat for anyone who’s conscious of their fat intake (but high in sugar!) so still not a healthy dessert especially after you’ve topped it with whipped cream. But the fresh fruits on top of the pavlova is definitely healthy, hehehehe… :-).
-4 large (59g/ size A) eggs at room temperature, separated (asingkan the yolk from the white)
-1 cup caster sugar (gula halus)– kalau tak nak manis boleh kurang kan to 3/4 cup
-3 teaspoons cornflour
-1 tbsp (20 mls) white vinegar (cuka masak biasa tu)
-With Pavlova and meringue in general, perkara yang paling penting is to make sure masa you asingkan putih and kuning telur tu, the mixing bowl is completely clean and dry. Kalau ada setitik air pun dalam mixing bowl tu, the egg whites takkan become fluffy masa kita pukul nanti. And also, make sure takde sikit pun kuning telur yang tercampur dalam egg whites tu or else it wont aerate. So, banyak jugak lah pantang larang nya, hehehehe….
-Then beat the egg whites using electric mixer (Kalau you ada lengan macam Popeye then you can use hand whisk) until soft peaks formed.
Ini rupa after all the sugar’s been added and dissolved and firm peaks formed. Kalau terlangkupkan the bowl masa ni, the egg white mixture takkan tertumpah keluar (memang betul tak tipu cos I’ve tried, hahahaha).
-Then add the corflour and the vinegar to the egg white mixture.
– Then put the mixture on a tray lined with baking paper. Ratakan jadi cantik and gunakan butter knife to make the grooves along the sides.The reason for this is supaya the sides tak pecah2 after baking.
– Then bake it in an 140- 150 C oven. Temperature dia tak boleh tinggi sangat or else the outside will be burnt but the inside tak masak lagi. Bake it for about 50 minutes. Then turn off the oven but leave the pavlova inside the oven with the oven door ajar until the oven is really cool. This helps the outside layer to become crispy and the inside to stay moist.
– Then you can decorate it with whipped cream and whatever soft fruits you like.
Now, you can hear what the ‘food critics’ say about the pavlova….. ( Sila abaikan what the other half said at the end of the clip ok! That is so NOT true :-)). Haa….Haa…Haa….. But memang pun the Little Misses had to ‘berlakon’ under duress. They said to me, “we just want to eat the pavlova Mummy, pleasssseee………” . I wouldn’t let them eat the pav until they’ve said something tu yg macam kena paksa aje, hahahahahaha….. Memang tak boleh jadi actresses like Maya Karin lah the Little Misses ni!