Pavlova
READER'S DIGEST ASSOCIATION, INC.Serves 8
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
• 4 egg whites
• 1 cup (230 g) sugar
• 2 teaspoons cornstarch
• 1 teaspoon McCormick's Pure Vanilla Extract
• 1 teaspoon white vinegar
• 1 1/4 cup heavy cream, whipped
• fruit, to decorate, such as sliced bananas (brushed with lemon juice to stop them browning), kiwi fruit and strawberries
• passionfruit pulp, for drizzling (optional)
1. Preheat the oven to 225°F. Using a 8-inch cake tin or plate as a guide, draw a circle on a sheet of baking paper with a pencil. Lightly oil a baking tray (so the baking paper doesn't slip), and place the paper on it pencil side down.
2. Using very clean electric beaters, beat the egg whites in a large bowl with a pinch of salt until soft peaks form. Add the sugar gradually, about 1 tablespoon at a time at first, beating after each addition until dissolved.
3. Sift the cornflour over, then add the vanilla and vinegar. Beat just to combine. Spread the mixture out on the baking tray to a 8-inch circle. Using a small non-serrated knife, make vertical ridges around the side of the meringue
4. Bake for 1 1/2 hours, then turn off the oven and open the oven door slightly (prop the door if necessary so it remains open). Leave the pavlova shell to cool completely.
5. Slide a large knife under the cooled pavlova shell to loosen it from the baking paper. Carefully slide the pavlova shell onto a serving plate. Spread the whipped cream over, then top with the sliced fruit and drizzle with passionfruit pulp, if using. Serve within 30 minutes of topping.
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