Ahad lepas by hook or by crook, bangun pagi terus bikin pavlova ikut resepi ni.
Tapi... aku tak guna cocoa powder tu..... takmo rasa coklat. Hihihi...
Ingredients
For the Pavlova
4 egg whites
¾ cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
½ teaspoon vanilla extract
For the Assembly
1 cup Cool Whip (or whipped cream)
1 tablespoon cocoa powder
1 pint raspberries
Method
Preheat the oven to 350.
Line a baking sheet with parchment. Draw an 8 inch round in the center of the parchment using a cake tin. Set aside.
Whisk the egg whites until they are satiny white. Gradually add the sugar while the whites are still whisking until you have a smooth, glossy mixture. Sift in the cornstarch, pour in the vinegar and vanilla extract, then gently fold everything until well incorporated.
Carefully mound the egg whites into the 8 inch round on your parchment. It doesn’t have to be perfect but smooth everything out as best as you can. Place the baking sheet into the oven then immediately turn the oven down to 300.
Bake for about 30 minutes. The pavlova is done when the edges are crisp and lightly browned, the top is dry but it still feels spongy beneath.
Turn off the oven, open the door slightly and leave to cool completely.
To assemble, whisk together the cream and cocoa powder. Dollop onto the center of the meringue and smooth to the edges. Place the raspberries on top, however you please.
Hasilnya.....
Amacam? Cantik tak pavlova guwe?? ^_^
Cantik macam orangnya jugak..... Eh!
