Sunday, August 19, 2012

Pavlova

Adapted from All Recipes

4 large egg whites (I used this product)
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon lemon juice
2 teaspoons cornstarch
whipped cream
fresh fruit (raspberries, blackberries, strawberries, blueberries, etc)

1. Preheat oven to 300ºF and line baking sheet with parchment paper. Draw a 9" round circle onto the parchment paper, using a cake pan as a guide.
2. In a large bowl beat egg whites until stiff peaks form. Gradually blend in sugar, about a tablespoon at a time, until thick and glossy. Carefully fold in vanilla, lemon juice, and cornstarch.
3. Scoop mixture onto baking sheet and form into circle with an edge. Bake for 1 hour until golden brown and hollow sounding when gently tapped. Let cool completely on a wire rack.
4. Top pavlova with whipped cream and fruit. Serve & enjoy!

Serves 8.



No comments:

Post a Comment