Pavlova

If you are looking for a quick and simple recipe during quarantine, you’ve come to the right place as the only step for the batter is whipping egg whites! One of the many magical features of baking are the results when whipping egg whites; they become foamy at first but then creamy and stiff at the same time! Pavlovas are basically a huge meringue and, in my opinion, the definition of crisp on the outside and soft on the outside. Not only does the taste of a pavlova bring joy, but the marshmallowy texture along with the smooth whipped cream is so satisfying. The sweetness of the pavlova is perfectly balanced with the slight sourness of the fruits. This dessert is perfect if you want to be introduced to the world of meringues!

Ingredients

4 egg whites
1 cup granulated sugar (superfine preferably)
1⁄2 tsp of cream of tartar
1 1⁄4 tsp of vanilla essence
1 1⁄2 tsp of cornstarch
1 1⁄2 cups heavy cream
2 tbsp powdered sugar
1 tsp of vanilla essence
Variety of fruits (blueberries, strawberries, raspberries, mint)

try use room temperature egg whites so incorporating air into them is easier

to see if egg whites are stiff hold the bowl upside down on top of your head!

naturally there will be cracks once done baking but it will be covered by whipped cream

Pavlova Base

Draw an 8 inch circle on a piece of parchment paper and place on baking tray
Add egg whites, vanilla, and cream of tartar to stand mixer with whisk attachment
Once frothy slowly pour sugar every 30 seconds
Whisk for another 8 minutes or until stiff peaks are formed
Once whisk attachment is lifted the batter should hold its shape
Lightly fold in the cornstarch
Place the meringue onto the 8 inch circle and smear throughout the circle evenly
Try make edges look clean and can create a rustic look or try get clean edges

Baking Instructions

Preheat oven to 300 F but when placed in the oven reduce temperature to 250 degrees F
Bake for 1 hour and 15 minutes
Turn oven off and leave it there for another hour
Then crack the oven door open a little and leave there for another 45 minutes
Trying to get the Pavlova to room temperature slowly

Toppings and Assembly

Whip the sugar, heavy cream, and vanilla extract till soft peaks- don’t overbeat!
Cut and wash fruits - different colors pop out as most of the dessert is white
Remove the Pavlova from the parchment paper and place on serving plate
Spoon the cream on top of the pavlova and place fruits on the whipped cream