PAVLOVA

It is now a year since I started this blog. My blog on the Tong Yuen Festival last year also coincided with the birthday of my sister-in-law as well as an early Christmas party. Well it's that time of the year again last weekend. I know the Tong Yuen Festival is on this coming Thursday. But normally we could celebrate any festival on a weekend to make it easier for everybody to come together- no excuse !

I had baked the meringue for the Pavlova the previous weekend when I had some egg white leftover. Pavlova is a meringue base and topped/filled with your favourite choice of fruits. It is a dessert named after a Russian dancer Anna Pavlova.

I assembled the pavlova after dinner. It is not my kitchen, so here am I trying my best to whip the cream for the filling and topping.

The meringue disk is still crispy outside and marshmallowy soft inside. Top the first layer with whipped cream and strawberries.

Top with more whipped cream (which some how had deflated).

The next meringue goes on and again top with whipped cream and more strawberries and blueberries.

The finished result.

We were reminiscing about last year party when someone suddenly decided that we all sing a birthday song for my sister-in-law.

So we used the Pavlova as a birthday cake and sang her a birthday song. May she be blessed with good health throughout the year.

Little Chloe was surprised to receive her christmas present too!
There are a lot of senior citizen in the family and hence the complaint is the Pavlova is too sweet!

But then again its the sugar and egg white that holds the structure of the Pavlova/meringue, so there is no way to reduce the sugar, correct me if I am wrong?