I made a Pavlova
[users.bigpond.net.au] today from one of those egg shaped instant mixes
called Pavlova Magic. A Pavlova is a dessert popular in Australia and
New Zealand. I got it from Melbourne before I came back and finally got
around to baking it with my girlfriend today. It was pretty easy and
fool proof to make, there was a packet with the Pavlova mix in the egg
and an instruction sheet. Basically, I just filled the bottom part of
the shell with luke warm water and the top part of the shell with
caster suger and mixed it all together. The instruction sheet has a lot
of strange instructions in BOLD like “turn the cake mixer to full speed
for ONE MINUTE ONLY” and “put the resulting mix into the oven and TURN
THE HEAT DOWN TO 110 c IMMEDIETLY”. Whatever.
We didn’t have a cake tray so we just dumped the mix into a baking
tray and shoved it into the oven. The Pavlova turned out pretty good
though. It was crispy-ly sweet at the bottom and nicely aerated in the
middle and wonderfully sweet and creamy at the top. However, there was
a lot of sugar syrup at the bottom of the Pavlova. I wonder if that’s
meant to be?
Wow, am I domesticated or what? 😉
