Looking for a summer dessert or just longing for something from the Tasman sea? A light and fluffy Pavlova will provide that joy without carbs if necessary!
As I recently have some time, I was searching on the web a few days ago. Trying to find new, intriguing ideas, inspiring recipes that I have never tried before, to surprise my loved ones with. Looking for a long time but could not come across lots of interesting things. Right before I thought to give up on it, I found this yummy and simple dessert simply by chance at Suncakemom. It looked so delightful on its image, that called for immediate actions.
It was simple enough to imagine just how it is made, how it tastes and just how much boyfriend is going to enjoy it. Mind you, it is quite simple to keep happy him when it comes to puddings. Anyways, I got into the webpage and simply used the step by step instuctions that had been coupled with wonderful images of the method. It just makes life much easier. I can imagine that it’s a slight hassle to shoot photos in the midst of cooking in the kitchen as you usually have sticky hands so I pretty appreciate the time and energy she placed in for making this blogpost .
That being said I am encouraged to present my own, personal recipes similarly. Many thanks for the idea.
I was fine tuning the initial formula create it for the taste of my family. Need to mention it absolutely was an awesome success. They enjoyed the flavour, the consistency and loved having a sweet like this during a busy week. They ultimately wanted lots more, many more. So the next time I’m not going to commit the same miscalculation. I am gonna multiply the amount to keep them happy.
Original Pavlova Cake invented by Suncakemom.
Preheat oven to 300°F / 150°C.
Put egg whites into a medium size mixing bowl and with a handmixer beat them until soft peaks form.
Put the Stevia into the mixing bowl and keep beating the eggs.
Mix vanilla extract, lemon juice with the egg whites.
Beat until hard peaks form.
Prepare a baking tray with parchment paper and place the beaten egg whites in the middle of it. Simply by turning the bowl upside down or if we are in a playful mood let’s get out our spatula.
Place the baking tray in the preheated oven for an hour. Do not open the oven door after the cake is placed in as underbaked Pavlova may collapse.
After an hour turn the oven off and leave the Pavlova inside until it is completely cooled. It would take about 2 hours but even better if it is left there overnight.
Decorate with fruit and cream just before serving it.
