I've never eaten a pavlova and many times when i looked at the pictures of pavlova and the description of their textures, it always got me curious abt the taste of those pavlovas. It's my second time making this. My first attempt was a total failure, disastrous. It looked fine without touching it but when i lifted it up, the whole thing just cracked into pieces and the inside was uncooked. I did again the next day at a different baking temperature using a different oven, slightly wider about 9"diameter and shorter about 1 1/2 ". This time i was luckier becos the pavlova seems to have some very tiny holes on it where i can actually put in the cake tester to check the inside if it was done. I'm not sure if my first pavlova has holes on them , maybe they have and i probably never noticed that.
|homemade lemon curd|
Ingredients for pavlova ( from here and Joy of Baking )
4 large egg whites ( 120gm)
1 cup caster sugar
1tsp lemon juice
1. In a mixer bowl, beat egg whites until soft peaks and add sugar one tbsp at a time and beat till stiff and glossy.
2.Turn on low speed ,add in lemon juice and cornflour and beat till combined.
3.Cover a baking tray with baking paper
4.Pile meringue onto paper and shape into large circle, leaving the centre slightly hollowed.
5.Bake in a preheated oven 130Cfor 1 1/2 hrs or until crisp on the outside. ( I baked mine at 120C for 1 hour and reduced to 105C for another 45minutes)
6.Turn oven off and leave pavlova cool in the oven with door ajar.
7. Decorate as desired.
Submitting this post to Aspiring Bakers#5 - Fruity March ( Mar2011) hosted by Jess from Bakericious