PAVLOVA

Print Print

Raspberry Pavlova

Serves 6

2tsp cornstarch

2tsp white wine vinegar

1tsp vanilla extract

4 egg whites

8 ounces sugar

TOPPING:

10 ounces heavy cream

3 1/2 cups raspberries

Pre-heat oven to 300 F

 

Cut out a large circle of parchment paper – about the size you expect your Pavlova to be (mine is about 8″ in diameter.) Don’t worry, circle doesn’t have to be perfect and as you can see from mine – it works fine roughly cut. ┬áPlace it on a baking sheet.

 

Mix together the cornstarch, vinegar, and vanilla in a small bowl.

In a large bowl, beat the egg whites until they form soft peaks.

 

While still beating, add the sugar. Using a metal spoon, fold in the cornstarch mixture and then spoon the mixture onto the parchment paper, swirling it into a circle.

 

 

Bake in the oven for 1 hour. You can make it ahead of time as the meringue will keep in an airtight container for up to a week. If using right away, make sure it is completely cool, before adding the topping.

Transfer the meringue to a serving dish. Whisk the cream until it just holds it’s shape and spoon onto the meringue base. Add the berries.

  • Facebook
  • StumbleUpon
  • Twitter
  • RSS Feed

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy this password:

* Type or paste password here:

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.