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Pavlova
TM5, TM6
Butterfly whisk

Ingredients
150 g putih telur (dari 4 biji telur baru yang segar)
160 g gula caster
10 g tepung jagung
1/2 sudu makan jus lemon
1 sudu teh cuka
1/8 cream of tartar

Cream Chantily
500 g krim putar tenusu (dairy whipping cream)
1 sudu makan gula icing
1 sudu teh esen vanila

Caranya
1. Panaskan oven 150 deg C.
2. Pasang butterfly whisk ke dalam mixing bowl dan masukkan kesemua bahan pavlova ke dalamnya.
3. Putar 10 minit/37 deg C/ speed 2.5 sehingga kaku (tanda pusaran).
4. Alihkan ke dulang pembakar yang telah dialas kertas . Bentuk pavlova dengan sudip.
5.. Masukkan ke dalam oven, turunkan suhu ke 120 deg C dan bakar selama 1 jam 45 minit.
6. Matikan oven dan biarkan pavlova sejuk di dalamnya. Sebaiknya biarkan semalaman.
7. Jika esoknya pavlova masih juga belum kering boleh dibakar lagi selama 30 hingga 60 minit sehingga betul-betul kering. (skip step ini jika pavlova sudah ok selepas step 6)
8. Prepare Cream chantily
500 g krim putar tenusu (dairy whipping cream )
1 sudu makan gula icing
1 sudu teh vanilla essence
Masukkan kesemua bahan ke dalam mixing bowl. Putar sehingga kental 1-2 minit. Mesti terusan pantau melalui lubang penutup.
9. Oleskan di atas pavlova dan hiaskan dengan buah-buahan.

Semoga bermanfaat.

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Pavlova
TM5, TM6
Butterfly whisk

Ingredients
150 g egg whites (from 4 large fresh eggs)
160 g caster sugar
10 g corn starch
1/2 tablespoon lemon juice
1 teaspoon vinegar
1/8 teaspoon cream of tartar

Cream Chantily
500 g dairy whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla essence

Preparation
1. Pre heat oven to 150 deg C.
2. Attach the butterfly whisk into the bowl and put in all the pavlova ingredients.
3. Whip10 minutes/37 deg C/ speed 2.5 until stiff peak.( vortex sign)
4. Transfer the mixture to baking tray. Use a scraper to shape it into pavlova.
5. Put the tray in the oven and lower the temperature to 120 deg C. Bake for 1 hour 45 minutes.
6. Turn off the oven and let the pavlova cool in it preferably overnight.
7. If by the next day the pavlova is still soft we can bake it for another 30 to 60 minutes until it is thoroughly dried. (skip this step if your pavlova is fine after step7)
8. Prepare Cream chantily
500 g dairy whipping cream
1 tablespoons of icing sugar
1teaspoons vanilla essence
Put everything into the mixing bowl. Whip for 1 min 45 sec until set. Monitor it through
the lid's hole.
9. Spread cream on the cooled pavlova. Top with fruits and berries of your choice.