7/22/2019 Pavlova Tested Recipe

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Pavlova Tested Recipe

Pavlova Recipe:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar(or to taste)

1/2 teaspoon pure vanilla extract

Fresh fruit !iwi" strawberries" raspberries" blac!berries" passion fruit" peaches" pineapple" or other fruit ofyour choice

Pavlova: #reheat oven to 2$0 degrees F (1%0 degrees &) and place rac! in center of oven' ine aba!ing sheetwith parchment paper and draw a inch (1* cm) circle on the paper' +urn the parchmentpaper over so the circle is on the reverse side'

,n the bowl of your electric mixer" with the whis! attachment" beat the egg whites on medium speed untilthey hold soft pea!s' -tart adding the sugar" a tablespoonat a time" and continue to beat" on high speed"until the meringue holds very stiff and shiny pea!s' (+est to see if the sugar is fully dissolved by rubbing alittle of the meringue between your thumb and index finger' +he meringue should feel smooth" not gritty' ,fit feels gritty the sugar has not fully dissolved so !eep beating until it feels smooth between yourfingers)' .eat in thevanilla extract' -prin!le the vinegar and cornstarch over the top of the meringue and"with a rubber spatula" gently fold in' -pread the meringue inside the circle drawn on the parchment paper"smoothing the edges" ma!ing sure the edges of the meringue are slightly higher than the center' (ouwant a slight well in the center of the meringue to place the whipped cream and fruit')

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7/22/2019 Pavlova Tested Recipe

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.a!e for 0 to $ minutes or until the outside is dry and is a very pale cream color' +urn the oven off"leave the door slightly aar" and let the meringue cool completely in the oven' (+he outside of themeringue will feel firm to the touch" if gently pressed" but as it cools you will get a little crac!ing and youwill see that the inside is soft and marshmallowy')

+he cooled meringue can be made and stored in a cool dry place" in an airtight container" for a few days'

ust before serving gently place the meringue onto a serving plate' 3hip the cream in your electric mixer"with the whis! attachment" until soft pea!s form' -weeten with the sugar and vanilla and then mound thesoftly whipped cream into the center of the meringue' rrange the fruit randomly" or in a decorativepattern" on top of the cream' -erve immediately as this dessert does not hold for more than a few hours'

-erves to *'

Read more: http://www.joyofbaking.com/Pavlova.html#ixzz1!Pam"z

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