Pavlova

I am so excited to share this recipe with you. This is a New Zealand special dessert, quite popular all over the world especially during Christmas. This is mainly a summer X’mas dessert. When we read the recipe feel easy but it can be tricky. Christmas is nearly here.
Please try. This is so yummy , delicious and tasty. Very spongy inside , crunchy outside, & sweet.
I am very pleased the way it came out.very proud , everybody really liked it.

PAVLOVA

6 x size 7 egg whites (at room temperature)
1 3/4 cup caster sugar
2 teaspoons cornflour
1 teaspoon vinegar
1 teaspoon vanilla extract or vanilla paste
1 tablespoon boiling water

Preheat oven to 110 C. Place egg whites in the bowl of a mixer (it’s very important bowl and whisk are perfectly clean). Whisk until soft peaks form when the beater is lifted from the mixture. Continue to mix, gradually add sugar at a tablespoon or so at a time and waiting between each addition, add cornflour with last of the sugar. It might take 5-6 minutes. Continue to mix another few more mts.Lastly add vinegar, vanilla and boiling water and allow to mix a minute more.
Using a pencil draw a circle on a piece of baking paper. Place the baking paper on a baking tray. Spoon the mix into the circle, smoothing the sides.
Place the tray in the oven and cook for 1 1/2 hours. Turn the oven off without opening the door and allow to cool for at least 2 hours more or overnight. Now your Pavlova is ready for garnish. You can use some whipping cream & fresh fruits to decorate. Enjoy.

( note: very imp: your kitchen utensil must be extra clean, no oil trace in the whisk or bowl. Use a tissue with few drops of vinegar to clean the bowl before use.

2: only use room temperature egg whites & be very careful not even a trace of egg yolk

3: Don’t open the oven door until it’s completely done , including the cooling down time. Around 4-6 hours
4: highly recommended to watch some videos in the you tube how to make perfect pavlova. )

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