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Pavlova (Australian Dessert) Recipe

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This recipe for Pavlova (Australian Dessert) is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pavlova:
4 large egg whites, room temperature
1 cup + 2 tablespoons sugar (superfine is best)
1 teaspoon pure vanilla extract
2 teaspoon white vinegar
1 teaspoon cornstarch

Topping:
8-12 oz heavy whipping cream
Strawberries, blueberries, kiwi, mango, passion fruit pulp
Directions:
Directions:
Beat egg whites until soft peaks form
With mixer on low, slowly add sugar (1/4 cup at a time)
When sugar is all incorporated, turn mixer to medium-high, blend for 4 minutes or until the mixture gets very stiff and glossy.
Add cornstarch and vinegar, beat on low until incorporated.

Put oven rack in the middle of the oven and preheat oven to 250º
Line a pan with parchment paper.
Put meringue mixture onto the parchment paper and spread into a circle or oval, about 1-2" thick, with sides raised about 1/2" to form a 'bowl"
Bake for 60-75 minutes, turn off oven and let cool completely in the oven.

Store in airtight container at room temperature for 2-3 days.
To serve, whip the heavy cream and spread on top of pavlova. Top with fruit. Serve.
Personal Notes:
Personal Notes:
Adding passion fruit steps up this dessert. I have found it at Wegman's. Passion fruit is ripe when it is has many deep wrinkles and you can feel the pulp move a little (not sloshy) when you shake it.

 

 

 

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