Pavlova

When I first heard about this dessert, it in trigged me to do some 'investigation' to know more about it. Sound like Russian but actually it is originated from Australia. In fact, it is one of Australia traditional dessert. It is a meringue based dessert that was named after a Russian ballet dancer, Anna Pavlova. The dessert was created as an honor to the dancer during her visit to Australia and New Zealand back in the 1920s. That is also a reason why both country claim that the dessert originated from them..mana satu betul, I donno la.

Anyway, one day I decided to do it and invited my closest friends to come and eat. It was my first time doing it so I follow the instruction to the bone! Only after that, I did some experiment on how to improve it as Pavlova is very delicate. It's all about the technique & skill as the recipe is ...like the Malay say...kacang jer tu..heheh..

I only have one and only picture of the pavlova that I made. Lain kali bila I buat, I akan take step by step ya. For now..ni ajer la yang ader. Sorry yer..As you can see, I pour berries sauce on top of the pavlova because this dessert is SUPER SWEET! Orang yang diabetes sowi I wont serve to you. So, in order to balance the sweetness of the dessert, it will be perfect to mix it with some sourness. This berry mix is consist of strawberry, raspberry and wild berry. You can also used blueberry or black berry.

Here's the recipe:

• 6 eggs white (yes, this dessert use a lot of egg white)
• 11/2 cup of castor sugar (as fine as possible because you won't want to taste any sugar granules in your pavlova)
• 300ml of thick/heavy cream (don't use the normal cream because you won't get a good texture)
•  1 tbsp icing sugar (told you it is a sweet dessert)
• 1 tsp vanilla essence
• 1 tsp of cream of tartar ( this will give more volume to the egg white when beating and it will result in a crispy crust pavlova)
• Of course berries of any kind..sometimes you can also used kiwi..pineapple.. or any sour fruits. I don't put any measurement here because you are free to decide according to your taste

So, how you should do it. This for the first timer, you need to follow carefully or pavlova mmg xkan jadi.

1. Before that as usual, u need to preheat your oven to 120C. Then prepare your baking paper. Pavlova don't use cake tray ya. Jangan pulak pandai2 letak dlm cake tray. Nanti all the best kluarkan dr cake tray tu. Huhuh..you just need to draw a circle on the baking paper according to your cake tray.
2. Using a hand mixer, beat all the egg whites. kalau nak guna tangan pun ok tp I believe you won't get the texture coz it need to be very stiff. So you will need to use a high speed to mix this. When the peak is form, add on the sugar and continue beating until the sugar is dissolved. Then add in the vanilla essence and cream of tartar & continue beating smp la the mixture is damn stiff. How to make sure that the mixture is ready to be bake, well simple. You try place the bowl upside down. Bila your mixture x jatuh, then it is good to go.
3. Then back your pavlova for 1hr to 11/2 hr in a 120C. Don't put the oven too high temp because pavlova is very fast to get bake on the outside but it will be still not bake yet from the inside. Bila dah brownish2 and dry to the touch, then your pavlova is bake. 
4. Cool it off before you take the baking paper off. Then serve with berries sauce on top. 

So, there you go. Very easy measy kan..heheh..happy baking and all the best!