Ini resipi yang dicuba beberapa minggu lepas. Tak sangka, pavlova ni sodap rupa2nya. Buat pun lagi senang dari fruit tart. Bawak rumah kawan, kawan semua tanya biskut (base) ni buat sendiri ke? 
Resipi kat bawah dia buat utk pavlova besar, saya buat kecik2 as mini pavlova. Bila sudah cukup satu jam, tutup api oven dan biarkan ia di dalam oven. Kalau terus keluarkan nanti dia runtuh dan ranap. Selepas agak-agak dalam 15 minit ke, keluarkan dan cuba pecahkan satu. Kalau di dalamnya masih gooey, pasangkan semula oven pada suhu yang paling rendah dan biarkan pavlova tu kering di dalamnya. Agak-agak 30 minit. Ni tips saya beri sebab ini pun baru 2 kali saya buat hehe. Bila dah expert nanti saya bagi suhu yang paling ideal supaya tak payah keluar masuk oven. Kalau visitors yang ada masa dan suhu ideal buat mini pavlova ini, dialu-alukan untuk share info tersebut.
Saya cadangkan buah-buah yang patut letak di atas pavlova ni yang paling utama buah pelam yang manis tu. Memang kena sungguh !
Cuba jangan tak cuba.
http://allrecipes.com/Recipe/Easy-Pavlova/Detail.aspx
“To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.”
Ingredients
- 4 egg whites
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
Directions
- Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.
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