Pavlova
Delicious meringue filled with tasty fruit toppings and whipped cream.
Ingredients
Pavlova
- 6 lg egg whites at room temperature NO yolk can be present in the egg whites!
- 1.5 cups granulated sugar
- 2 tsp cornstarch
- 1/2 tbsp lemon juice
- 1/2 tbsp vanilla
Cream
- 1 1/2 cups heavy whipping cream very cold
- 2 tbsp granulated sugar
Toppings
- 4-5 cups fresh fruit Blackberries, pomegranate, kiwi, blueberries, raspberries, strawberries, etc
Instructions
- Preheat oven to 225° F. Line a large baking sheet with parchment paper. Use a stand mixer to beat the 6 egg whites on high speed until soft peaks form (about 1 minute). Gradually add the 1 1/2 cups sugar while still mixing on high speed. Beat for about 10 minutes, or until stiff peaks form. It should be smooth and glossy.
- Use a spatula to fold in the lemon juice and vanilla. Then fold in the corn starch. Mix until blended.
- Spoon or pipe meringue onto baking sheet in small to medium size nests. Use a spoon to indent the center to hold the fruit and cream toppings. Bake at 225° for 1 hour and 15 minutes. Turn the oven off and, without opening the door, let the meringue sit in the warm oven for another 30 minutes. The outsides should be crisp to the tap, creamy in color, but still marshmallowy in the center.
- While the meringue is baking, make the whipped cream topping. Pour the cold cream into a large mixing bowl. Add sugar. Begin to beat on low speed, then increase to medium high. It will start to foam and bubble. Continue beating at medium high speed until your desired thickness, approximately 2-3 minutes.
- Transfer the pavlovas to the counter to allow to cool to room temperature. Serve topped with fruit and whipped cream.
- Serve topped with fruit and whipped cream.
