Before I get into the photo blog...today is the first day in three months that I don't need it wake up at 6am on Saturday! Yay! Love the sleep in. =D
Ok, back to the photo.
Do you know that Pavlova is an Australian dessert? It is similar to a meringue, and the name was named after a famous ballerina. The soft light meringue was like the agile and delicate ballerina. Pavlova was usually topped with fruits and cream.
This was my first ever try on making a meringue. As usual, my egg white beating skills was not very good. My pavlova sank as you can see above. I think I had also baked it on 20 degC too high temperature. So the golden bronze colour, instead of white. But any how, after I put on the decorating fruits, it's all good!
Tada! Haha, looks like a sank boat. LOL. I didn't have the cream, so it looks quite plain. Unlike store bought ones, this is a reduced sugar version, as I did not use the full amount of sugar for making the pavlova. =)
It's a nice try, will have to improve my egg beating skills.
Any tips on that?
Good night!
Kcan
5 comments:
Good try! I do not bake so no tips to share. :( but I have eaten Pavlova in UK but found it a bit too sweet.
Yes, the ones over here are very sweet too! That's why I made the low sugar version. Half the sugar for the original recipe. =)
WOW, this looks healthy and yummy at the same time!
Have a try! =D
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