Travel Reference
In-Depth Information
74
74
Spring Pavlova
Preheat oven to 300 degrees (275 degrees convection).
In a large bowl, with a mixer (preferably fitted with
wire-whisk attachment) on high speed, beat egg whites
and vinegar until foamy. Mix 1 tablespoon of the sugar
with 1 tablespoon cornstarch and set aside. Gradually
add remaining sugar, about 1 tablespoon at a time,
beating well after each addition and scraping sides of
bowl occasionally, until stiff, shiny peaks form. After
beating all of the sugar into the whites, add sugar-corn-
starch mixture and vanilla and beat just until blended.
4 large egg whites (½ cup) or
½ cup refrigerated
pasteurized egg whites
1 teaspoon white distilled or
white wine vinegar
¾ cup plus about 2 tablespoons
sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup whipping cream
Sugar to taste,
about 2 tablespoons
Using baking sheets lined with parchment paper or
silicone sheets is recommended. To make individual
pavlovas, mound meringue in eight equal portions (a
scant ½ cup for each) on baking sheets, spacing at least
3 inches apart. Shape each into a 4-inch round using a
small thin spatula or butter knife.
3 cups sliced strawberries
1 cup mixed sliced fruit or berries
Mint sprigs
Bake in preheated oven until a thin, crisp crust forms
on the surface but interior is still soft when gently
pressed, 20 to 25 minutes for individual pavlovas.
Remove from oven and let cool completely. Carefully
remove from baking sheet and transfer to a platter or
plates (it's normal for crust to crack a little).
In a bowl, with a mixer on high speed, beat whipping
cream just until soft peaks form. Turn mixer to low
and beat in sugar to taste.
Top pavlovas with berries and sliced fruit and top with
whipped cream. A sprig of fresh mint adds the perfect
finish.
