Pavlova

This is a delicious Mixed Berry Pavlova from the Barefoot Contessa aka Ina Garten. Since Korean Strawberries are very fresh and sweet this season, i used only the premium air flown strawberries and the best thickened cream by Paul's. (Australia) This Pavlova has to be made to serve preferably baked before you serve.

I also tried Nigella Lawson's Chocolate Raspberry Pavlova and again, I substituted the berries with Korean Strawberries. This recipe is delicious and it keeps in the fridge for at least a day. Pavlovas don't keep well, even in the fridge and this one, will sink and somehow becomes chewy which is a totally different texture from a decent Pavlova.

This is an example of the chocolate Pavlova sliced. It's very chewy and moist. Not crispy at all.

I had leftover Strawberries, Cream and Chocolate and decided to throw all of them together.

I stay true to the recipe for both Pavlovas, except just cut down the sugar. Being in Aussie, I know how to estimate and make the perfect Pavlova. So, i do not add in vinegar or cornstarch. My pavlovas are mainly egg whites and sugar except for the chocolate Pavlova. For the cream, I love Paul's (Australia) Thickened Cream because after whipping it, and spreading it on the Pavlova, and refrigerating it for a while, the cream somehow "thickens" and its delicious with the Strawberries and Chocolate shavings.

It's a bit difficult to get Raspberries or any sort of berries in Malaysia but we have an abundance of fresh air flown Strawberries which are sweet, and absolutely gorgeous.


~La Undomestic Goddess