The Food Studio kitchen equipped with Electrolux home appliances.
Meringue ... 4 eggs white, icing sugar, corn flour (for stabilisation) and white vinegar (to retain moist inside the meringue). Bake at 110 Celsius for 1.5 hours.
This mini pavlova is yummy ... crispy on the outside, moist in the inside. The sweet taste of the meringue and whipped cream goes very well with the citrus taste of strawberry, raspberry and cranberry.
Photos for the album. 7 of us attended the class which started at 10am and finish at 12.30pm.
We had a good chat with Paul on his culinary profession, Michelin starred restaurant and his upcoming HD cooking show on AFC, Astro.
By the way ... this is the first time Hubby and I attend baking class together.