Recipe
4 Egg Whites - room temperature
Sifted Icing Sugar - 180g
Vinegar - 1 Tsp
Corn Flour - 1 Tbsp
Roasted Pistachios - 1 handful
Strawberries - 1 box
Blueberries - 1 handful
Icing Sugar - for final touch
Cream
Cold whipping cream - 250ml
Icing Sugar - 2 Tbsp
Instructions
1) Whisk egg whites until bubbly. Gradually add in sifted icing sugar. Whisk until soft stiff.
2) Add in vinegar and corn flour. Whisk to combine. Spoon into piping bag.
3) Line pan with baking paper. Pipe 2 big circles on baking paper (with distant). Fill in the pavlova and shape it.
4) Preheat oven (10 min - 130°c). Bake pavlova at 130°C (45 min).
5) When its done, leave pavlova in oven until completely cool (approx. 1 hour)
6) Coarsely chop some roasted pistachios. Slice and dice strawberries.
7) Whisk whipping cream until nice and thick. Add in icing sugar and mix well.
8) Gently remove pavlova from oven. Spread cream on pavlova (completely cool). Sprinkle some nuts and strawberries. Stack second piece of pavlova on top. Spread cream, decorate with nuts and berries. Dust some icing sugar at the final touch.
9) Add in cornstarch slurry and cook until sauce thickens.
10) Place fried rice vermicelli on the plate, yam ring on top.
11) Place stir fry ingredients into yam ring. Garnish with roasted cashew nuts.
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Oven: Rubine Lava