Pavlova in the making... (sorry guys, i dont have extra hands to take photos of the process...maybe next time...)
6 nos. of egg whites and a pinch of salt slowly whisk to a foamy texture, gradually add 150grams of fine granulated sugar and whip until stiff to a firm peak (the texture should be glossy). Add 170grams of powdered/icing sugar quarterly and tenderly fold the mixture through. Finally add 45grams corn starch and fold.
****Well-mixed MERINGUE ...half-way piped to my desired shape... (thanks to my K-mix.. ehhehehe... more orders???...bring it on!!).
Done!! ... got another time-spend process... 16 hours on low temperature in the oven... huh... (tips: set your oven temperature to the lowest degree ie: 100 Centigrade and switch it off after 25minutes heating process. Put your piped meringue with the door oven slightly ajar)
Spread whipped cream on center top of the meringue and arrange the fruits as you desire..... glaze a little with neutral colour jelly...
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