Pavlova

0 3
in BAKING, Cake, Desserts, Preppy Kitchen

Rating

Ingredients

** For the Meringue **
4 Large Egg Whites - room temperature
½ teaspoon cream of tartar*
1 pinch salt
1 tsp Vanilla
225g Superfine Sugar
1½ teaspoon cornstarch
** For the Topping **
360ml Heavy Whipping Cream
30g Powdered Sugar
1 tbsp Vanilla Extract
3 cups fresh fruit (blueberries, raspberries, kiwi, sliced strawberries, etc.)
Fresh mint leaves (optional)

Instructions

1.** For the Meringue **
2.Preheat the oven to 150°C. Use a plate, bowl, or cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper, drawn side down, on a baking sheet and set aside.
3.Combine the egg whites, cream of tartar, and salt in the mixing bowl of a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. (You can also use an electric hand mixer but it will require some patience.)
4.Once the egg whites are frothy, begin sprinkling in the sugar a spoonful at a time. (The key is not to dump the sugar in but to add it very slowly so it has time to dissolve.) Once the sugar is added, scrape down the bowl and add the vanilla.
5.Beat on medium-high speed until stiff, glossy peaks form, about 5 to 8 minutes. Sprinkle the cornstarch onto the meringue and fold in using a spatula.
6.Spoon the meringue into the center of the drawn circle. Spread the meringue using an offset spatula into a disk, using the circle as a guide. Make a slight depression on top a few inches wide in the center. You can use the spatula to create vertical swoops on the side or leave things nice and rustic.
7.Place your meringue into the preheated oven, then immediately reduce the temperature to 125°C. Bake for about for 1 hour to 1 hour and 15 minutes or until the meringue is slightly cream in color and feels dry and hard on the outside.
8.Turn the oven off and allow the pavlova to cool completely in the oven, about 3 hours. (To cool faster, after 1 hour of cooling with the oven door close, crack the door open with a wooden spoon and continue cooling for another hour.) You can leave it in the oven for several hours or overnight if you’re concerned about humidity or are making it in advance.
9.** For the Topping **
10.In a large mixing bowl, combine the cream, powdered sugar, and vanilla. Beat on high until soft peaks form, 3 to 5 minutes.
11.When ready to serve, carefully peel the cooled meringue off the parchment paper and place it on a serving plate. Spoon the whipped cream on top of the meringue and top with fruit and mint. Serve immediately.

Notes:

     

      • Make sure your egg whites are room temperature. It’s best to separate the eggs while they’re cold from the fridge (which makes the yolk less likely to break), then let the whites age on the counter as they come to room temperature. They will beat up faster and hold air better when they aren’t cold.
      • Can’t find superfine or caster sugar at the store? Blitz your regular granulated sugar in a food processor for 1-2 minutes, then sift it to remove any large granules that might remain.
      • To cool your meringue faster without cracking, after 1 hour of cooling with the oven door closed, crack the door open with a wooden spoon and continue cooling for another hour.
      • Get creative with your toppings. Sometimes I like to add a layer of lemon curd (or fold it into my whipped cream) for an extra pop of flavor. I also love to use fruit that’s in season, but if you can’t get fresh berries you’re welcome to macerate some frozen ones. You can even make a Christmas pavlova with whipped cream, dark chocolate shavings, and fresh pomegranate arils.
      • Want to make it easier to serve at a potluck or other larger gathering? Make individually sized mini pavlovas, then serve the whipped cream and fruit on the side for guests to help themselves.

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