Pavlova

Assalamualaikum...dah srpan ke smua ye...tpi awal lgi ni kan...kita pun lum bkpes lgi...mnu kita ari ni xleh nk buat srpan!! kan skit peruttt!! tpi xhu la kan kut omptih bleh mkn menda ni pgi2...kita memang xsngup!! ok la...pavlova atau dsert omptih ni kita buat tghri smlm...buat ni pun sbb ptih tlur yg lebih buat filling prtugis tart tu...tart tu smlm cma gna kning tlur je...jdi dri membzir bgtuw aje baik diputar buat meringue tlur tu kan!! jdi trhasil la dsert yg mewah dgn buah-buahan ni...bhn asas utk buatnya pun cma putih tlur dan gula saja...pavlova ni bleh buat mcm2 perisa sprti cklat..stberi dan sbgainya...cra nk hidangkan menda ni pun trpulang lah pda citarasa masing2...kita lebih suke mkn dgn buah-buahan mcm ni...rspi dari joyofbaking.com...bleh la ke web Joy ni klu nk tgk pavlova yg matsalleh buat...maap la ye rspi xdialih bhasaaa...

ni dah siap ptong...tngu nk buka molot jeee...hihi...pavlova ni dia xpadat mcm kek...bkarnya plak kna gna shu kecik je..

teksturenya ckup rangupppp dan ringan..rupenya memang ala2 retak seribu mcm tu...yg kita pnye ni hmpir rntuh dah sbb sarat dgn bhn2 atasnya tu...tpi klu buh skit buah xsdp plak...kita suke mkn buah bnykkkk..kita buat gna 3 bji ptih tlur pun dpt bsr gedebak jgk..

Sumber Resipi : Joy of Baking
Pavlova:

• 4 large 9120 grams) egg whites - kita guna 3 putih telur
• 1 cup (200 grams) superfine (castor) sugar - kita buh 150g je
• 1 teaspon white vinegar - kita tak buh
• 1/2 tablespoon cornstarch (corn flour)

Topping:

• 1 cup (240ml) heavy whipping cream
• 1 1/2 tablespoon (20 grams) granulated white sugar
• 1/2 teaspoon pure vanilla extract
• Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple or other fruit og your choice - kita gna strawberi, blueberi dan mangga

Method:- caranya nampak mcm panjang lebar,tapi sbnarnya xde apa,cma pkul ptih tlur dan bhn2 lain smpai bertanduk je..

1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

3. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours