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 currently have a little time, I had been surfing on the internet yesterday. In search of fresh, exciting tips, inspiring meals that I have never tried before, to astonish my loved ones with. Hunting for a long time but could not come across lots of interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple treat simply by chance. The dessert seemed so fabulous on its image, that called for prompt action.
It absolutely was easy to imagine how it is created, its taste and how much my husband will probably enjoy it. Mind you, it is rather simple to please him when it comes to puddings. Anyway, I visited the webpage: Suncakemom and followed the step-by-step instuctions that have been combined with nice pics of the task. It just makes life much simpler. I can imagine that it’s a slight inconvenience to take photos in the middle of baking in the kitchen as you typically have sticky hands so that i genuinely appreciate the time and effort she placed in to make this blogpost and recipe easily implemented.
With that said I’m empowered to present my own, personal formulas in a similar fashion. Many thanks the idea.
I was tweaking the initial mixture create it for the taste of my family. I’ve got to mention it turned out an incredible success. They prized the flavor, the overall look and enjoyed having a treat like this in the middle of a hectic week. They ultimately asked for lots more, more and more. Hence the next time I am not going to make the same mistake. I am gonna twin the volume .
This Pavlova Cake is from 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.