Shenn Sim, 1/3 of Carpenter and Cook, Wise Guy’s good friend, asked him what he wanted for his 18th birthday. (Wise Guy is 18 years old, really!) He replied, “Bake me something,” because he believes that only people who love him will cook for him.
So Shenn baked him an easy dessert, pavlova–uh huh, that’s how much the friendship is worth.
Pavlova is a meringue-based dessert that is invented either in Australia or New Zealand, kinda like the yusheng dispute (Singapore’s invention or Malaysia’s?).
But when RERG team ate it, everyone asked Wise Guy to ask Shenn for the recipe. And she is too kind to share it with everyone.
4 egg whites
220g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
280ml double cream
zest of 1 lemon
450g of mixed berries or any sour-ish fruit
1 tbsp icing sugar
1. Preheat the oven to 120C.
2. Whisk the egg whites until they form stiff and shiny peaks.
3. Add the sugar a couple of tablespoons at a time. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
4. Spoon the mixture a baking tray lined with baking paper and use a palette knife to make a circle about 20cm in diameter. Put in the oven and bake for 1½ hours. Turn the oven off and leave the meringue inside until completely cold.
5. Peel off the baking parchment and put the pavlova on a serving dish. Add the cream, vanilla extract and lemon zest into a bowl and softly whip, then spoon onto the pavlova.
6. Mix the berries/fruit, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
In other words, Carpenter and Cook is just opened! Do drop by. (Closed on Monday.)