Pavlova
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 egg whites at room temperaturepinch salt1.5C sugar, ground fine2 t cornstarch1 t white wine vinegarfew drops vanilla extract1.25C heavy cream, whipped until firm
8 servings
1. Preheat oven to 350. Line a baking sheet w/parchment.
2. Beat egg white with salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff & shiny. Sprinkle over the cornstarch, vinegar & vanilla; fold in lightly.
3. Mound some of the egg whites on parchment paper, in the center of the baking sheet, creating a circle of 8-9" diameter. Then top with rest of egg whites: somewhat flatten top & smooth sides.
4. Place in oven. Immediately reduce temp to 300. Cook for 1 hour. The pavlova will color slightly. Turn off oven & leave the pavlova inside until it cools completely. Overnight is fine.
5. Carefully remove the pavlova from the parchment paper & place flat side on a serving dish. Keep in airtight container or covered with plastic wrap until ready to serve. Can be prepared ahead & kept fresh for about 3 days.
6. Topping: mound whipped cream as heavy or light as you wish on top & slightly down edges. Garnish with fresh fruit of your choice: blueberries, kiwi, raspberries, blackberries! Dizzle with some of the fruit juices.
7. Serve within an hour or two once the cream & fruit are added.
In Australia, it's topped with passion fruit but that's difficult to locate!
Number of Servings: 8
Recipe submitted by SparkPeople user MRSMINN.
1. Preheat oven to 350. Line a baking sheet w/parchment.
2. Beat egg white with salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff & shiny. Sprinkle over the cornstarch, vinegar & vanilla; fold in lightly.
3. Mound some of the egg whites on parchment paper, in the center of the baking sheet, creating a circle of 8-9" diameter. Then top with rest of egg whites: somewhat flatten top & smooth sides.
4. Place in oven. Immediately reduce temp to 300. Cook for 1 hour. The pavlova will color slightly. Turn off oven & leave the pavlova inside until it cools completely. Overnight is fine.
5. Carefully remove the pavlova from the parchment paper & place flat side on a serving dish. Keep in airtight container or covered with plastic wrap until ready to serve. Can be prepared ahead & kept fresh for about 3 days.
6. Topping: mound whipped cream as heavy or light as you wish on top & slightly down edges. Garnish with fresh fruit of your choice: blueberries, kiwi, raspberries, blackberries! Dizzle with some of the fruit juices.
7. Serve within an hour or two once the cream & fruit are added.
In Australia, it's topped with passion fruit but that's difficult to locate!
Number of Servings: 8
Recipe submitted by SparkPeople user MRSMINN.
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 28.9 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 0.1 g
- Protein: 2.5 g
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