Pavlova

Pavlova

Pavlova is a meringue based dessert. Its crispy on the outside and soft light on the inside. Top it with whipped cream and fresh fruit of your choice.

Serves 4 – 6

Preparation time 20 minutes

Cook time 1 hour plus cooling time

Ingredients

  • 4 egg whites
  • pinch of salt
  • 225 g (510 ml) caster sugar
  • 5 ml corn flour
  • 5 ml white wine vinegar


Ingredients

  • 250 ml cream
  • fresh fruit of your choice
  • icing sugar for dusting

Preheat oven to 140 °C. Line a baking tray with baking paper. Whisk egg whites and salt in bowl of electric mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Whisk in the corn flour and vinegar. Spoon in a on baking tray and spread the meringue in a circle making the sides higher than the middle. Place in oven and bake for 1 hour. Turn oven of and let it cool in oven. Take out and carefully place on serving plate. Beat cream until stiff peaks form and spoon on top of meringue. Decorate with fruit of your choice and dust with a little icing sugar.

PAVLOVA
Pavlova is ’n meringue basis wat bros is aan die buitekant en is sag in die middel. Skep styf geklopte room bo-op en versier met vars vrugte van jou keuse.

Genoeg vir 4

Voorbereidings tyd 20 minute

Bak tyd 1 uur plus afkoel

Bestanddele

  • 4 eierwitte
  • knippie sout
  • 225 g (510 ml) strooisuiker
  • 5 ml mielieblom
  • 5 ml witwyn-asyn


Bestanddele

  • 250 ml room
  • vars vrugte van jou keuse
  • versiersuiker om oor te sif

Verhit oond tot 140 °C. Voer ’n bakplaat uit met bakpapier. Klits eierwitte en sout saam in bak van elektriese menger tot stywe punte. Voeg strooisuiker lepel vir lepel by en hou aa met klits. Voeg mielieblom en asyn by en klits goed. Skep meringue op bakplaat en vorm ’n groot sirkel. Die kante moet effe hoer wees as die middel. Plaas in oond en bak vir 1 uur. Skakel oond af en laat afkoel in die oond. Plaas op opdienbord. Klits room styf en skep bo-op. Versier met vrugte van jou keuse en sif ’n klein bietjie versiersuiker bo-oor.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*