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pa­per, cut into a cir­cle with a 20-25cm di­am­e­ter. Beat egg whites with salt un­til stiff peaks form. At this point, add sugar grad­u­ally, about a third at a time in a steady stream while beat­ing. Once all the sugar has been added, con­tinue to beat un­til the meringue is very thick and shiny. Slow the beat­ers down to a walk­ing pace and gen­tly sprin­kle in corn flour, vine­gar, and vanilla essence. Con­tinue to beat un­til fully in­cor­po­rated. Pile the meringue onto the lined bak­ing tray, smooth­ing the sides out and flat­ten­ing the top – but not too much. The meringue will ex­pand, so don’t take it too close to the edge. Place in the mid­dle rack of the oven and lower the tem­per­a­ture to 150˚C. Cook for 30 min­utes, then re­duce the tem­per­a­ture again to 120˚C. Cook for an ad­di­tional 45 min­utes. Turn off the oven, leav­ing pavlova in­side un­til com­pletely cooled. Be­fore serv­ing, gen­tly slide the pavlova onto a serv­ing plate.

Dress just be­fore serv­ing. There are many ways to dress a pavlova. Whipped cream with straw­ber­ries and pas­sion­fruit pulp are the tra­di­tional dress­ings.

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