Pavlova

I would like to introduced u to my latest project, Pavlova..haha. This in my first time i made pavlova & not my first time i play with meringue. I'm still nervous when it comes to meringue, just to make sure i got the perfect stiff peak & at the same time not over beat them. And it makes me more nervous when i put it in the oven for 1 hour & 20 minutes. Is it going to burn? Is it going to be just a flat meringue? Is it going to hold its shape?....if the answer for all three questions is 'yes', then i have to make a donation to 'Mr. Bin'. After a good 1 hr & 20 minutes of waiting and waiting...wallaaaaa...i got the perfect meringue. 'Perfect' means just what Nigella told me (on tv..), its crispy on the outside & soft & fluffy on the inside & it hold its shape :). Just follow exactly the recipe below & u will get the perfect meringue like me:) Here the recipe...

Pavlova

Source : Almost Bourdain 

Ingredients

• 150 ml egg white (approximately 4 eggs)

• 220 g caster sugar

• 2 tbsp cornflour

• 2 tsp vinegar ( i used lemon juice)

• 250 ml single cream

• Strawberries (cubed)

Preheat oven to 150°C (300°F).
Mix the egg whites with an electric mixer and whisk until soft peaks form.
Gradually add the sugar, 1 tbsp at a time, whisking well after each addition, until the mixture is stiff and glossy.
Fold in the cornflour and vinegar and until just combined.
Shape the mixture into a log on a baking tray lined with non-stick baking paper.
Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
Turn the oven off and allow the pavlova to cool completely in the oven.

Whisk the cream until soft peaks form. Spread over the pavlova, top with strawberries.