But baking and making my own pavlova? I was always too scared. I didn't want to spoil one of my favourite desserts. I have heard too many stories of people not seperating egg whites from the egg yolk carefully enough, the meringue breaking, the meringue burning and even the meringue sinking completely.
Watching contestants on Masterchef cooking pavlova as one of their cooking challenges frightened me more. Some of them couldn't manage, how would I?
My mum said that my brother and sister and their families were coming over for dinner on Saturday evening and I thought I would try and cook a pavlova. I didn't want a whole pavlova sitting around with only my mum and I eating it. My father had never been a fan. So I built up my courage, searched through a few recipe books, bought some missing ingredients and my apron was on.
The preparation process was quite easy. I had made meringue before. Quite similar to when I make my coconut macroons. I put it in the oven and I was feeling confident. When the suggested cooking time was over, I wasnt quite sure how to tell if it was cooked or not. I left it in for a few more minutes. It all went well until I tried to move the cooled meringue onto another plate. I just couldn't do it. The crunchy outside was cracking apart, so I didn't touch it any further.
I ended up decorating my meringue with whipped cream, kiwi fruit, strawberries and passionfruit pulp while it was still on the baking tray.
Presentation (minus the tray) it looked good. Taste, it was quite nice.
No comments:
Post a Comment