Oreo based pavlova

I am always a big fan of oreo because of its unique taste and its basic color. its the only crunch that can make one get creative, dont you think? as for me, i used them as a base for my basic pavlova cake. it turned out so well and irresistible. you should just try it!  

so here is the recipe.

for the base:-

~3+ cups of oreo crumbs. no worries, u can sub it using 1.5 tube of oreo. just separate it from its white cream and blend it coarsely :)

~1/2-1 cup of melted butter.

how to make it?:-

~just mix both ingredients and press it firmly into a baking tray(separable preferably).

~set in a fridge for 1 hour. having to have more time setting the base inside fridge is totally okay

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for the meringue... this is the hardest part, for me at least. I am honestly have failed baking this cake few times before and we(my hub n i) couldnt resist ourselves just looking at them successful first time crusty crusts. yumss. yea you read my mind. so just excuse the ugliness of the linings. hahahha :D

5 Large Egg Whites
1 cup of Sugar
1 tsp of White Wine Vinegar or balsamic vinegar
2 tsp of Corn Starch
½ tsp of Vanilla Extract
¼ tsp of Salt
1/2 tsp of Cream of Tartar

carefully, without any tad impurities, beat ONLY egg whites till it bubbles up. note that to make a perfect meringue, it has to be 100% egg whites. no water, no blood, no grease, no anything. (this actually contributed to my failed attempts :p)

add in some salt and cream of tartar. cream of tartar helps to stabilize the egg whites :)
for 1 tbs at a time, add in powdered sugar. it will become super thick, white mixture.

using a spatula, add in corn starch, vanilla and vinegar.

set on a parchment paper, in a circle shape and make sure u make a border with a deeper center

bake it using this special trick... pavlova has to be cooked very slowly with low heat. so adjust your oven perfectly. i dumped my cake repeatedly just because i failed repeatedly adjusting the oven 

once it is brown or cooked, turn the heat off and left the oven lid ajar. it helps to maintain the structure of the pavlova together to make a crusty outside and chewy marshmallow-like inside.  

important note. while baking a pavlova, never ever open the oven lid or else u will make it a sodden desserts.

so to deco it, spray the ready made whipped cream on top and arrange your favorite fruits. it is advisable to use citrus or sweet-sourly fruits to compensate the thick cream taste. :)

by the way, mrs vitale is the main coach for any cooking because she is just an awesome beauty cook.. click here for the original recipe :)

bon appetit!