Wednesday, November 23, 2011


Pavlova is a true devil in disguise.  Innocently healthy, displaying lots of fruits but under these fruits are tons of unhealthy calories.  But who cares, we often tell ourselves we don't eat this everyday.  Indulgence once in awhile is acceptable (wink). I am one of these people...ha..ha..ha.. 

My maiden pavlova turn out better than I expected.  Besides a little sweet for my taste, the other set back of this recipe is the baking time.  Though the recipe stated the baking time as 1 hour, I had to bake mine for almost 2 1/2 hours to get the right colour and texture.  Will reduce the sugar to 1 cup the next time I bake this, otherwise, this is PERFECT as a dessert after a good meal or as a replacement for birthday cake as what my colleague and I did.  The birthday girl was pleasantly surprised coz' we noticed she was grinning from ear to ear.

To the birthday girl.....Happy Birthday, Hami.  We enjoy your company as much as you enjoy this pavlova.

4 egg whites
1 cup of castor sugar
1 tsp vinegar
1 tsp vanilla essence
1 tbsp corn flour

1.  Preheat oven to 180C.
2.  Whisk egg white until stiff.
3.  Then  gradually add in sugar; a tablespoon at a time and beat well after each addition.
4.  Whisk for 10 minutes after adding all the castor sugar.
5.  In a small bowl mix corn flour with vinegar, vanilla essence and 1 tablespoon of egg white mixture.
6.  Add mixture to remaining egg white mixture and beat for 5 minutes.
7.  Place mixture on a tray covered with baking paper, spreading mixture into desired shape.
8.  Place tray in the oven and turn the oven temperature down to 100C.
9.  Bake for approx 2 1/2 hours.

Whipped cream and fruit of your choice.

This is what the pavlova look like before dressing up.


Agnes said...

o..something different from the usual cake..i do not mind the fruits..and the added calories once in a while..can't resist if I see Povlova

Little Corner of Mine said...

Beautiful as always, love the fresh fruit!