Pilot Test - Pavlova Kiwi

Dah bosan asyik Red velvet cake.... mula la tangan nak cuba menda baru.... Skarang ni tgh trend makan Pavlova pulak..... Slalu dengaq org kata Pavlova kat alexis, Empire sodaap!... But aku tak pernah try pon menda ni.... so semlm, testing ler buat pavlova ni... sebab takot tak jadi, maka aku buat half portion ajer.... Buat dua layer, guna topping kiwi ngan pisang ajer....Tambah sikit cadbury punya choc shaving curls...

 Kalo dah pass, sedap oleh SIRIM (laki aku)... baru leh buat pakai buahan mahai like raspberry, strawberry etc....

And, it turn out not bad, except aku rasa kena kurangkan lagi sugar portion.... Kek orang puteh ni, mmg slalu overdose gula la..... Agaknya, gula kat negara depa tak semanis kita punya kot.....

But, aku tetap kena gi try Pavlova, Empire.... nakkkk jugakk!

Recipe take from cattylife

4 large egg whites
1 cup caster sugar (sila kurangkan 3/4 kalo tak nak mati overdose gula)
1 teaspoon vinegar
(sila tambah 1 sudu vanilla... kalo tidak nnt ada rasa hanyir teloq, which I hate)
1/2 tablespoon corn flour
300-500mL whipping cream (depends how much cream you want. I used 500mL because I’m gross like that)
1 punnet strawberries
1 punnet blueberries

1. Pre-heat oven to 120°C/250°F.
2. On a sheet of parchment/baking paper, draw an 8″ diameter circle. Turn over, or place another sheet on top but make sure you can still see the circle.
3. Separate egg whites from the yolk and place in a large mixing bowl. 4 egg whites don’t look like a lot but believe me, they will grow.
4. Beat at a medium to high speed until soft peaks form. This should only take a couple of minutes.
5. Slowly add in the sugar while still beating and continue to beat until stiff peaks form. Your mixture should now be a smooth meringue.
6. Sprinkle vinegar and corn flour over the mixture and fold in with a spatula.
7. Using a spatula, spoon the mixture onto the prepared baking tray and baking paper keeping the meringue inside the circle. Smooth over and try to make the outside edges slightly higher than the inside edges.
8. Bake meringue in oven on a middle shelf for 90 minutes. After 90 minutes, turn off the oven, leave the oven door slightly open and leave pavlova to cool for 2 hours or over night if possible.
9. When ready to serve, beat the whipping cream in a large bowl until it becomes firm enough so that it can hold itself up. Spread across the top of the pavlova.
10. Wash and prepare strawberries and blueberries, decorating the top of the pavlova. Serve pavlova with any left over berries.