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 some time, I was browsing on the internet the other day. Looking for new, exciting thoughts, inspiring recipes that I have never tried before, to treat my loved ones with. Looking for quite some time unfortunately could not come across too many interesting things. Right before I thought to give up on it, I came upon this scrumptious and easy treat by chance at Suncakemom. It seemed so tempting
on its photo, it called for prompt action.
It had been easy to imagine the way it is made, how it tastes and how much my hubby will probably want it. Mind you, it is rather simple to delight the man in terms of desserts. Anyways, I got into the site and used the comprehensive instuctions that have been coupled with great shots of the operation. It just makes life quite easy. I can suppose it is a slight effort to shoot photos in the midst of baking in the kitchen as you may ordinarily have sticky hands so I genuinely appreciate the time and energy she devote to build this post .
With that in mind I’m encouraged to present my own formulas in a similar fashion. Thanks for the thought.
I was fine tuning the main recipe to make it for the taste of my family. I can mention it turned out a terrific success. They prized the flavour, the overall look and enjoyed getting a treat such as this during a stressful week. They quite simply requested lots more, a lot more. Thus next time I am not going to make the same miscalculation. I’m gonna double the quantity to get them pleased.
You can find the original Pavlova at 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.