* this receipe is adopted from Michel Roux "Eggs"
Ingredients:
4 eggs whites
125g caster sugar
125g icing sugar (sifted)
Whipping Cream (with 1 tbsp spoon of icing sugar and 1 tsp of vanilla essence)
Summer Berries or fruits of your choice (with some icing sugar to decorate)
How to make:
1. Preheat oven to 150'C.
2. Line a baking tray with a baking sheet and set aside.
3. Beat egg whites in a bowl until they form soft peaks.
4. Still whisking continuously, shower in the caster sugar, a little at a time, and continue to whisk until mixture is smooth and shiny and holds firm points on the whisk when you lift out of the mixture.
5. Shower in the sifted icing sugar and mix well with your electric mixer.
6. If you prefer 1 round shape as shown in photo, just gently pour the mixture to the baking tray with the help of a spatula, somehow it will be circular in shape. If you prefer to serve in single portions, then use a big spoon and spoon 4 - 6 round discs on the baking tray.
7. Cook in oven at 150'C for 30 min, then lower temperature to 120'C and cook for another 45 min. You can turn the tray (eg. the outer side turns towards the oven) when you lower the temperature so the whole meringue will be cooked more evenly.
8. Switch off oven and leave the pavlova inside the oven to cool down (around 6--8 hrs) or overnight. It should be soft in the centre and crispy on the outside, with the edges slightly cracked.
9. Clean and dry your fruits. Whish the cream with icing sugar and vanilla essence in a bowl until you see ribbons trails. Gently spoon the cream on top of the pavlova, then place the fruits on top, then sprinkle with icing sugar (via a sieve) to decorate.
Ready to serve!! perhaps with a moscato!
Enjoy~~
