Aioli

Looking for a summer dessert or just longing for something from the Tasman sea? A light and fluffy Pavlova will provide that joy without carbs if necessary!

As I recently have some time, I was looking on the internet the other day. Looking for new, interesting ideas, inspirational meals that I have never used before, to amaze my family with. Looking for quite some time yet couldn’t come across too many interesting things. Just before I thought to give up on it, I discovered this delicious and simple dessert by chance on Suncakemom. It seemed so fabulous on its photos, that called for fast action.

It absolutely was simple enough to imagine the way it’s made, how it tastes and how much my hubby will want it. Actually, it is rather easy to keep happy the guy in terms of desserts. Anyway, I got into the blog and followed the detailed instuctions that had been combined with wonderful photographs of the process. It just makes life much easier. I could imagine that it is a slight hassle to take snap shots down the middle of baking in the kitchen because you most often have sticky hands so I seriously appreciate the time and effort she put in to make this post .

With that said I’m empowered to present my own recipe in a similar way. Many thanks the thought.

I was tweaking the main recipe to make it for the taste of my loved ones. I must say that it was a terrific outcome. They enjoyed the flavor, the consistency and enjoyed getting a sweet like this during a stressful workweek. They basically asked for more, a lot more. So the next time I am not going to make the same miscalculation. I am likely to twin the quantity .

Aioli Sauce first posted on Suncakemom.

Preheat oven to 300°F / 150°C.

Put egg whites into a medium size mixing bowl and with a handmixer beat them until soft peaks form.

Put the Stevia into the mixing bowl and keep beating the eggs.

Mix vanilla extract, lemon juice with the egg whites.

Beat until hard peaks form.

Prepare a baking tray with parchment paper and place the beaten egg whites in the middle of it. Simply by turning the bowl upside down or if we are in a playful mood let’s get out our spatula.

Place the baking tray in the preheated oven for an hour. Do not open the oven door after the cake is placed in as underbaked Pavlova may collapse.

After an hour turn the oven off and leave the Pavlova inside until it is completely cooled. It would take about 2 hours but even better if it is left there overnight.

Decorate with fruit and cream just before serving it.