Pavlova
Classic, melt-in-your-mouth, Aussie dessert! Serves 6.
Ingredients:
4 egg whites, room temperature
1/4 teaspoon salt
3 tablespoons cold water
1 teaspoon white vinegar, or bottled lemon juice
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
3 cups sliced fresh fruit*
1/4 cup sugar
1 cup real whipping cream
3 tablespoons powdered sugar
Method:
TIP: All equipment used in beating the meringue must be completely free of oil.
Preheat oven to 250° F. Draw 6 circles (4 inch diameter) or one large circle (approximately 8 inch diameter) on baking parchment paper; place parchment on flat baking sheet and set aside.
Combine egg whites and salt in an oil-free glass or metal mixing bowl. Beat until stiff. Add cold water, vinegar, and vanilla; beat. Combine 1 cup sugar with 1 tablespoon cornstarch. Slowly beat sugar mixture into egg whites, adding sugar 1 tablespoon at a time. Beat until very very stiff.
Spoon approximately 1 heaping tablespoon meringue onto each 4 inch circle and spread evenly to fill circle. Fill oil-free pastry bag with remaining meringue and pipe a large standing edge around each circle, creating a dish or cup (may also spoon meringue onto circles and shape into a cup using the back of a spoon rather than piping). Bake for 1 hour; turn off oven and allow Pavlova to cool inside the oven.
Peel and slice fruit and mix with 1/4 cup sugar. Allow fruit to set with sugar for about 30 minutes to develop own juices.
Stir powdered sugar into whipping cream; whip until stiff. Place baked shells on serving plate(s); cover bottom of shell with whipped cream; spoon prepared fruit into center and serve.
Notes:
*Berries are pretty on Pavlova, passion fruit and papaya are common; but any combination of fruit is great. Nutrition has been calculated using 1 cup each: red raspberries, blueberries, sliced strawberries.
