Sculley Family

encouragement, enrichment, education, engagement, equipping, empowering . . . for life.

Pavlova

June 30, 2020

Print
Pavlova
Course: Dessert
Ingredients
Meringue
  • 4 egg whites room temperature
  • 1 cup sugar
  • 1/2 Tbsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla
Whipped cream
  • 1/2 cup heavy whipping cream
  • 1/2 tsp vanilla
  • 1/2 cup icing / confectioner's sugar
  • 2 cups sliced fresh fruit (strawberries, raspberries, kiwi fruit, passion fruit, blueberries)
Instructions

  1. Preheat the oven to 275F.

  2. Line a baking tray with parchment paper and spray it with cooking spray.

  3. In a medium-sized metal bowl, beat the egg whites with an electric mixer. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.

  4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.

  5. Now gently spread the meringue to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a very slight well in the middle.

  6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish eggshell color. Leave the door closed until the meringue cools completely.

  7. Shortly before serving, wash and slice the fruit. Whip the cream with the vanilla and icing sugar until it forms peaks and set aside. Gently spread the cream over the top of the cooled meringue with a spatula. Top with fruit. Serve and enjoy! 🙂

You may also like...