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 most recently have some time, I had been searching on the web the other day. In search of fresh, challenging ideas, inspiring meals that I have never tried before, to impress my family with. Looking for a while but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and simple treat simply by chance on Suncakemom. The dessert seemed so mouth-watering on its photos, that required prompt actions.
It had been easy to imagine just how it is created, how it tastes and just how much my hubby will love it. Mind you, it is rather simple to delight him when it comes to desserts. Anyway, I got into the site and then used the precise instuctions that have been accompanied by nice graphics of the operation. It really makes life faster and easier. I could imagine that it’s a slight effort to shoot photographs down the middle of cooking in the kitchen as you typically have gross hands so I genuinely appreciate the time and energy she put in to build this blogpost .
With that said I am inspired to present my own, personal recipes in a similar way. Thanks for the thought.
I was tweaking the main recipe create it for the taste of my family. I can mention it had been an awesome outcome. They loved the taste, the structure and loved getting a delicacy such as this in the midst of a busy workweek. They basically wanted more, a lot more. Hence the next occasion I am not going to make the same mistake. I’m going to double the amount .
Pavlova first published on 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.