Pavlova
A light, airy baked meringue cake topped with whipped cream and fresh fruit.
Servings: 8
Ingredients
Pavlova
- 5 large egg whites
- 1 1/4 cups of superfine sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cornstarch
- 1/2 teaspoon of cream of tartar
Garnishes
- whipped cream
- fresh fruit
- fruit coulis
- mint leaves
Instructions
- Preheat your oven to 325 degrees
- Line a large baking sheet with parchment paper or a silicone baking mat
- Place 5 large egg whites in a large, clean bowl
- Using an electric hand mixer or stand mixer, begin whipping the eggs whites on medium speed until they become frothy and bubbly
- Gradually add the superfine sugar as you whip the eggs whites until all of the sugar has been fully incorporated and the egg whites have developed stiff, glossy peaks
- Add a teaspoon of vanilla extract and whip for another 30 seconds
- Add a teaspoon of cornstarch and 1/2 teaspoon of cream of tartar and use a silicone spatula to gently fold them into the egg white mixture
- Transfer the mixture onto the prepared baking sheet and smooth into an 8” or 9” round with a small dip in the middle or transfer the mixture into a piping bag and pipe individual portions out in your desired shape (see additional directions above)
- Transfer the pavlovas into a 325 degree oven, shut the door and immediately lower the ovens temperature to 220 degrees
- Bake the large pavlova for 75-85 minutes or the individual pavlovas for 35-40 minutes or until the outer crust feels firm and dry
- Turn the oven off, prop the oven door slightly open and let the pavlova cool for an hour in the oven
- Decorate and serve the cooled pavlova immediately or cover it tightly and store at room temperature until the next day