Pavlova
HB-1139 · Hand-built original · Australian
Pavlova is a light, airy meringue topped with fruit slices and whipped cream. Legend says that it was created in honor of Russian ballerina Anna Pavlova on her visit to Australia and New Zealand for a ballet tour early in the 20th century....
AustralianDessertVegetarianGluten-freeLow-Sodium
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 egg whites, at room temperature
- 1 cup caster sugar (superfine sugar)
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped, for topping
- Fresh fruit, such as strawberries, kiwi and passion fruit, for topping
Method
- Heat the oven to 300°F. Line a baking sheet with parchment and draw an 8-inch circle on it as a guide.
- Beat the egg whites in a clean, dry bowl until stiff peaks form.
- Add the sugar a tablespoon at a time, beating well after each addition, until the meringue is thick, glossy and the sugar has dissolved (rub a little between your fingers; it should feel smooth).
- Gently fold in the vinegar, cornstarch and vanilla.
- Spoon the meringue onto the circle and shape it into a nest with slightly raised edges, smoothing the sides.
- Reduce the oven temperature to 250°F and bake for 1 hour 15 minutes, until the shell is crisp and dry. Turn the oven off and let the pavlova cool completely inside with the door slightly ajar.
- Just before serving, fill the centre with whipped cream and pile the fresh fruit on top. Serve immediately.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).