Thursday, 1 December 2011

Gungy Chocolate Pavlova!

It was our 18th anniversary on 21.11, however, time was cruel and didn't permit us for any celebration whatsoever. Hubs was busy with his work and coming home late lately while I was busy with the kids and my baking. And hubs went back to Ayer Baloi over the weekend...I have to stay back since Khadijah still has the science papers this week. Hence, I only made this on Sunday night! Hubs loved pavlovas (before I started baking hubs use to make his own pavlova, and Nigella's Domestic Goddess book was the first book that we had in our kitchen as our recipe resource, wakaka!)

Well! I have attempted one or two pavlova recipes before, but hubs wanted a meringue that is chewy,.....errr errr....I thought pavlovas are supposed to be brittle and crack as you dig your fork into them!....NOT!

Well, this is one is so chewy that you might mistake yourself to be eating marshmallow, only the chocolatey taste is so tense, that you forget the hideous looking (well, I mean pavlovas, at least mine has never been pretty or neat, haha!) and no way to be presented to your guests dark looking pavlova!'s the recipe! 
6 egg whites
300g caster sugar, I used 250g
3 tbsp cocoa powder, I used Valrhona
1 tbsp balsamic vinegar
fresh raspberries
whipping cream
1. Preheat your oven at 140C, prepare baking trays with baking paper.
2. Start beating your egg whites at medium speed, and when foamy add sugar tablespoon by tablespoon, until all the sugar is finished. I increased the speed to max and whip for about 2 minutes.
3. Sift cocoa powder and add the balsamic vinegar and work efficinetly so as not to deflate the meringue.
4. I made 3 circles of 8 inches diameters and spread the meringue on the baking paper....
5....and bake at 140C for an hour, and when done, let the meringue cool in the oven...
6.....and they stick a bit onto the baking paper, urgghhh...yikes...don't like.... 
but...when I read back Nigella's notes, yup it was meant to be that way. You'll get pavlova's that you can't boast (well, I'm vain, here I am showing you what I made !), and serve with whipped cream and freash raspberries. 

I was lazy to whip my cream, so, I got a can of President's unsweetened whipping cream that you can just shake the bottle and squirt them instantly on your pavlovas!

The verdict of this simple super easy bake....super yummy...never mind the is in the eye of the beholder, haha! Walupun hitam dipandang I say to comfort myself :p


wiz said...

It's rustic looking. That's how it looks like. I love the imperfections of things. They remind me of my flawed self.

Sumaiyyah said...

I love Kak Wiz's comment. And agree with it. Raspberries are super expensive though...

Mrs & Miss Vanilla said...

What a coincidence. I just make myself pavlovas too. And I make them in minis as well cuma I buat the normal version.

Terasa nak mkn kenalah buat sendiri...


KG said...

wiz, i em too, flawed like us kan kan!

KG said...

sumaiiyah, i beli rspberries from this grocer in ampang jaya ng chung yeam, half the price from the other kedais!

KG said...

murni, betol bila terasa nak makan kenalah buat...tapi kan asyik dok buat sma banyak org order, sudah gems!

Nur Azmilie said...

Kak yani, kita buat kalau letak cocoa
Powder jadi tak naik laa. Ke mmg mcm tuu??

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