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| Artisan Crafts / Culinary Arts / Desserts | ©2012-2013 `synconi |
GABY'S FIRST PAVLOVA.
Made it with my Auntie Sonnet today- mostly a success though some syrup did leak out (as we hadn't quite whisked the egg whites and sugar enough, so the sugar didn't all dissolve)- and it was both pretty and yummy.
+ Preheat oven to 180o
+ 4 cold egg whites (NO yolk at all) whisked with a teaspoon of vinegar until the mixture forms peaks
+ Add 225g caster sugar in four/five goes, whisking for about half a minute after each addition. Whisk until the mixture holds its shape and ALL the sugar is dissolved
+ Sift in 2 teaspoons of cornflour starch, add 1 teaspoon vanilla essence
+ Pour out a circle on a baking sheet and stick in the oven. Immediately turn it down to 150o and bake for 25mins. Then turn down to 120o and bake for another 45mins. Leave in the oven to cool down completely.
+ Whip 200ml double cream with 2 teaspoons icing sugar and lemon zest and pour on top of the pavlova, top the whole thing off with raspberries (or any other fruit) and a dusting of icing sugar
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Deviousness `anmari has been spreading her infectious positivity throughout our community for over 6 years. Throughout this time Ana has been at the core of all things devious, passionately developing an eclectic gallery, helping organise devmeets, participating in chat events and also recently completed dedicating her time as a Community Volunteer. We are absolutely delighted to bestow the Deviousness Award for May 2013 to `anmari, congratulations! Read More
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