Three Color Pavlova

When I was told that I was in charge of dessert for the Christmas dinner, I asked sister what I should be making.  If it was in Japan, I would be making simple strawberry cake with vanilla sponge and fresh cream, but I didn’t know if Australian (in-laws) would like it.  Sister said that Australian traditional Christmas dessert is either pavlova, or trifle.  As sister finished her sentence with “trifle may be bit heavy”, I decided to make pavlova.

It was actually my first time to make pavlova.  Umm, actually I may have made it before at TAFE, but I think it would have been a small, individual size.  

I made family size pavlova with three colors: white, pink and chocolate.  Looked like Napoleon ice cream :p  I decorated with whipped cream, some fresh fruits and roasted nuts.  It was pretty good. 

<Pavlova>

• 6 egg white
• 1+1/3 cup sugar
• 1 tbs corn flour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• tiny drop of red coloring
• 1 tsp cocoa powder
• 200ml whipping cream
• 1 tbs condensed milk
• cherry, kiwi, peach
• roasted nuts ( I used Almond praline)

1. Preheat oven to 200°C.  Line baking paper on an oven tray, and dust 1tsp of corn flour.
2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
3. Take 2~3 tbs of meringue into another bowl. Shift in cocoa powder and mix through.  Take another 2~3 tbs meringue into another bowl and add tiny drop of red coloring, mix through.
4. Spoon half of white meringue onto baking paper, shaping into about 24cm (diameter) circle.  Pour pink and brown meringue into the white meringue bowl.  Do not mix.
5. Spoon the three colors meringue on top of white meringue on oven tray.  Gently spread into circle shape, with a slightly higher edge and a low centre. Make three colors marbled.
6. Reduce oven to 100°C.   Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. 
7. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).

    

Please be careful when you are moving the pavlova into a serving plate.  Gently slide the pavlova onto a plate, or it will be like this … (T_T)  ↓↓↓

• Crush Almond, and roast in a pan (without oil).  Be careful not to burn.
• Place whipping cream and condensed milk in a bowl and whip until soft peak.  
• Spread cream on top of pavlova, and arrange cut fruits and sprinkle roasted nuts.