Vita Taute's 任性料理 ~ Play to Plate : 帕芙洛娃蛋白霜 / Pavlova~ The dessert from down under.

Pavlova (帕芙洛娃)是一道只有蛋白霜、無麵粉的甜點。它的外殼酥脆，夾心軟Q，加上水果的清爽微酸，鮮奶油及卡士達醬的香甜、濃郁，整個配合得天衣無縫，我認為它是全天下最簡單，卻超級無敵好吃的甜點，加上做法及材料準備容易，它已成為西方世界家喻戶曉的入門甜品。
Vita 記得第一次吃到它時，是10年前在澳洲跟婆家第一次過聖誕節，當時完全不敢置信人間有如此美味的食物，而且婆婆的版本，好吃到外面完全無法比啊!

說到它的由來是為了紀念一位俄羅斯舞者安娜帕芙洛娃 (Anna Pavlova)所創造的。
話說在西元1920年，安娜到紐西蘭及澳洲巡迴表演時，不知是澳洲還是紐西蘭人先為她烤出這麼好吃的甜點，兩個國家的人一直在為誰是原創者這件事爭執。我倒是無所謂，管它那麼多，就是無敵好吃，超級簡單，失敗率幾乎零!

快快照我的圖，一步步來創造這道美麗、性感、又純潔的帕芙洛娃，這道拿到聚會上去，保證你出盡風頭，大家一口吃下去，味覺全部乍醒，朋友會以崇拜的眼神看著你。

Pavlova got to be my favourite dessert. It is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It has a crisp crust and soft, light inside.

I still remember the first I ate it was in my first X'mas lunch with my in-law 10 years ago and I could not believe how delicious it was. It was something I had never eaten before. My mum in law had always made the best pavlova which made me always look forward to have it again in X'mas every year.

婆婆的版本 Made by my mum in-law.

準備時間: 20 分鐘
烹飪時間: 60 分鐘
份量: 1 個

Preparation time: 20 minutes
Baking time: 60 minutes
Q'ty: 1 Pavlova

材料:

3顆蛋白(室溫)
3/4杯白砂糖
太白粉2茶匙
白醋3/4茶匙

香草精數滴

裝飾 :

水果 (無論你要用什麼水果裝飾都可以，建議奇異果、藍莓、紅莓、草莓、芒果口感較軟的水果皆可。)
超級濃稠的鮮奶油 1 瓶，約300 毫升(CC)
卡士達醬 1 瓶，約300毫升(CC)

Ingredients:

3 x egg whites, room temperature

3/4 cup of white sugar
2 tsp of corn flour
3/4 tsp white vinegar
1 tsp vanilla extract
1 bottle of heavy whipped cream about 300 ml
1 bottle of custard sauce about 300 ml
Fruit - I suggest kiwi fruit, mango, strawberries, blue berries or any kind soft texture fruit are fine to use.

做法 / Direction:

烤箱預熱120C/250F

Pre-heat your over at 120 C / 250F.

1. 將3/4杯白砂糖+2茶匙太白粉攪拌均勻

a. Mix white sugar and corn flour well.

2. 打三顆蛋白在非常乾淨的碗內，碗必須超級無敵乾淨，不可有油漬或水份

b. Place egg whites in a large clean bowl. (PS: Please make sure the bowl is very clean, no water or oil at all.)

3. 若你沒有電動攪拌器，只有手打器的話，那就開始用盡吃奶力氣打勻它，打到蛋白約有點黏稠發泡狀 (手打器約3分鐘，電動攪拌氣約打1分鐘)。
然後將步驟一的白砂糖分3次到進發泡蛋白中，每倒一次就再打一次約1-2分鐘。
之後加入白醋和香草精，繼續攪拌，直到你的手臂失去知覺，約５分鐘後（用電動攪拌器者約３分鐘），蛋白會發泡變成非非非常黏稠，你每次撈起滴下去，它會在表面停幾秒鐘，蛋白尖峰挺立而不下垂，如果把碗倒立，蛋白霜沒滴下來，就是成功囉!

c. Beat the egg whites for 1 minute by electric mixer or 3 minutes by hand mixer.

Pour 1/3 of the sugar mixture into the egg whites; whisk until completely incorporated, about 1 minute. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick. To test the meringue is done, you can turn the bowl upside down. If the meringue did not drop, it is ready.

4. 烤盤上舖烤紙，把發泡蛋白倒進烤盤，成高3公分、直徑10公分的圓形狀，在湯勺在表面輕輕刮幾下，製造不規則狀，放進烤箱１２０C/250F 烤一個小時。

d. Lay a baking sheet on the baking tray. Spoon egg white mixture onto prepared baking sheet; spread out into a 3 cm high by 10 cm disc. Bake in the preheated oven for 1 hour.

5. 一個小時過後，關掉烤箱，把烤箱門打開一點點，讓它在裡頭一個小時或幾個小時，甚至一天，放越久，蛋白霜裡面就會越酥脆，這是我婆婆教我的好吃秘訣。

e. After baking the pavlova for an hour, turn off the oven, crack open the oven door and let the Pavlova cool for one hour, few hours or even a day. Longer you left it in the oven, more crumbly it became.