Ingredients: |
Ingredients: 1/2 c. egg whites
1/8 t. cream of tartar
1/8 t. salt
1 c. sugar
1 1/2 t. cornstarch
1 T raspberry vinegar or red wine vinegar
1/2 t. vanilla
1 1/4 c. heavy cream
2 T sugar
assorted fruits (kiwi is traditional, peaches, raspberry, banana, etc)
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Directions: |
Directions:Preheat oven to 350º.
In a mixer fitted with a whisk attachment, whip the egg whites, cream of tartar and salt in a clean dry bowl until foamy. Add the sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy...about 8 more minutes.
On a sheet of parchment paper, use a pencil to draw or trace a circle 9" in diameter. Line the sheet pan with the parchment, pencil side down. Spoon the egg whites into the circle, using the back of the spoon to to smooth back the sides of the disk.
Bake in the center of the oven for 10 minutes, then reduce the heat to 300º and bake until the meringue has puffed and cracked on top and the surface is lightly browned--about 45 minutes.
Turn off the oven, prop the door open and let the pavlova cool in the oven at 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
Whip the cream and sugar together until stiff.
Spoon it in the center of the cooled pavlova and spread out to 1/2 inch of the edge. Arrange the fruit on top. SERVE IMMEDIATELY--doesn't store well once the whip cream is on it. |
This recipe for Pavlova is from