(view translation)

Pavlóva

Comhábhair

Gealacáin uibhe - 6 cinn
Rud beag salainn
Siúcra mín - 300g
Gránphlúr - 1 ½ thaespúnóg
Fínéagar bán - 1 ½ thaespúnóg
Uachtar doirte - 300ml
Caora séasúracha – Cupán amháin

Modh

Réamhthéigh an t-oigheann go 120C.
Cuir an páipéar bácála ar thráidire bácála.
Measc na gealacáin uibhe agus salann i mbabhla agus buail le meascthóir leictreach iad go dtí go mbíonn siad stolptha ag an bharr.
Cuir isteach an siúcra de réir a chéile, dhá spúnóg thábla ag an aon am amháin, go dtí go bhfuil an meascán lonrach.
Buail isteach an gránphlúr agus an fínéagar.
Múnlaigh an meascán ar thráidire bácála, á choinneáil laistigh den chiorcal. Leath an meascán isteach i gcruth císte agus cinntigh go mbíonn an barr cothrom.
Cuir isteach san oigheann é ar an tseilf íochtair agus, ag an phointe sin, laghdaigh an teas go dtí 110C agus bácáil go ceann uair an chloig é.
Cas as an t-oigheann agus lig don phavlóva fuarú istigh san oigheann go dtí go mbíonn an t-oigheann fuar.
Glac amach an pavlóva agus bain an páipéar bácála go cúramach dá bhonn.
Buail an t-uachtar agus clúdaigh an pavlóva le huachtar agus cuir torthaí séasúracha amhail sútha talún, cíobhaithe agus caora air.

(view translation)

Pavlova

Ingredients

Egg whites - 6
Pinch of Salt
Caster sugar - 300g
Cornflour - 1 ½ teaspoons
White vinegar - 1 ½ teaspoons
Pouring cream - 300ml
Seasonal berries - 1 cup

Method

Preheat oven to 120C.
Place the baking paper onto a baking tray.
Combine egg whites and salt in the bowl of an electric mixer and whisk until stiff peaks form.
Gradually add sugar, 2 tablespoons at a time, beating constantly, until the mixture is glossy.
Whisk in cornflour and vinegar.
Shape mixture on a baking tray, keeping within the circle. Smooth the mixture into a cake shape and remember to flatten the top.
Place in the oven on the bottom shelf and immediately turn the heat down to 110C and bake for 1 hour.
Turn off the oven and allow the pavlova to cool inside the oven until the oven is cold.
Remove the pavlova and carefully remove the baking paper from its base.
Whip the cream and cover the pavlova with cream and add seasonal fruits such as strawberries, kiwi fruit, berries.

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