09 January 2012

Pavlova With Home-Made Strawberry Sauce

Today's entry is basically to share the recipe for the famous PAVLOVA. It was originated from New Zealand and kiranya ni makanan tradisional diorang lah. I once read an article about the debate between Australia and New Zealand to claim as the origin country of this delectable dessert. Sungguh tak paham betul lah, pasal kuih pon boleh bergaduh sakan. Whatever! 

Actually the first pavlova I've tasted was at Delicious and for me they made the best pavlova because the meringue is not soft but crunchy. When eat with fresh whipped cream, fresh strawberries & chocolate curls it feels like heave on earth. Alexis also made one of the best pavlova and  preferred it more than Serai. Wahhh..feeling ala2 food reviewer gitewww!khelessss ko mek jeepa!

I've made the first attempt before. Picture as below. Tak sempat nak snap the whole pavlova tu mak dah siap potong & ngap nyah! Ko mampu??? Sudahnya..gambar dalam magkuk je ler yg haderrr..layan kan aje lerrr..hehehehe

The first ever pavlova with fresh cream & strawberries
So yesterday while 'processing' my fridge, I saw the unused whipped cream which I bought earlier. Then I thought why not I give it a second try. Prior to this I've already buat the strawberry sauce siap2 sebab lebihan strawberry haritu dah mcm nak kecut & kesimpulannya tak fresh. Since dah takde fresh fruits, ingat nak try jer pakai srawberry sauce tu. Kita try kaedah cuba jaya ye adik kakak... Voila! tak sangka it turned out great! Kembang kuncup hedung ni bila Encik Husband cakap syyeeedaaappp! Lagi la tinggi motivasi mak nak masuk Masterchef Season 2.Ko hade??hahahaha :)

I took the recipe from Joy Of Baking... Tiru bulat2 resipi dia ok except the sauce cos I twisted the recipe a bit. Memang sedap. Here's the recipe:

Meringue Base

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor)sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping

1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated whitesugar(or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


If you opt to use strawberry sauce, you may not want to add sugar to the whipping cream as the sauce & meringue base are already sweet. (Jangan nanti dapat kencing manis tetiba sudahlah)

Strawberry Sauce

1 cup of castor sugar
1 cup water
Fresh strawberries / other fruits (preferrably berries)
Lemon juice

Method :

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. Turn the parchment paper over so the circle is on the reverse side.


In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny 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). 

Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. 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.)


Bake for 60 to75 minutes or until the outside is dry and is 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.







Finally, the end result...Tadaaaaa!!!


Happy baking loveliessss!!! It won't upset u... believe me :)

Toodles!

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