PAVLOVA

After baking pineapple balls for the Chinese New Year, Little Mouse had some egg whites left. I used some for an angel cake, and decided to use the rest for pavlova. As the meringue is pretty sweet, I top with some acidic fruits and lime zest. Overall, the dessert turned out quite well-balanced, not overly sweet yet crunchy =)

To ensure successful bake, here are a few tips:

1. Make sure there is no trace of WATER or GREASE anywhere on the beaters, bowls and utensils.

2. I use low speed on my electric beater to ensure smooth meringue. I'm using Tefal hand mixer.

3. Bake at a low temperature, and when it is done, open the oven door very slightly (I chucked a chopstick at the top of oven door, it is this slight) to let the meringue cool in oven OVERNIGHT.

4. Do not open the oven door while it is still baking.

5. Best to do this at night as the wait can be agonizing.

PAVLOVA

Ingredients

2 egg whites

A dash of vinegar

100-120g caster sugar

1 tbsp cornflour

Method

1. Line baking sheet with non-stick baking paper. Preheat oven at 130C.
2. In a bowl, lightly beat the egg whites till foamy. Add a dash of vinegar to stabilize the whites.
3. Using low speed, continue to beat the whites and start adding sugar, tablespoon by tablespoon. Add the next tablespoon of sugar only after well mixed. You should get stiff peaked glossy whites.
4. Sift in cornflour and fold gently.
5. Scoop into piping bag and pipe onto the prepared baking sheet.
6. Bake at 130C for about 30 - 60 min, depending on size of pavlova.
7. Once it is done, slightly open oven door and let cool in oven at least 3 hours or overnight. (The egg whites will turn brownish or cream in colour when baked through, that's the way it is. Do not fret if it is not white.)
8. Decorate as desired.

Tips for storage:

Before assembly, store pavlova and meringues in airtight containers.

Pat dry all fruits with kitchen paper towels prior to assembly.

To chill the completed dessert, place dessert in a covered carton box to avoid condensation. The dessert will keep its crispness.

Found in my pantry: dried blueberries, orange (julienne), plum, banana, lime

spread with slightly sweetened whipped thickened cream

Bottom layer

2 layers of pavlova, surrounded with meringues