Friday, August 18, 2017

Pavlova - Flash Back Friday


With all the fresh fruit available at fruit stands in our valley right now, I thought you might like to be reminded of this Pavlova
It not only highlights the fruits in season but is so delicious.
A truly beautiful dessert to place before your guests.
  • 3 egg whites at room temperature (I use large eggs)
  • 1/3 cup sugar (1st amount)
  • 2/3 cup sugar (2nd amount)
  • 2 teaspoons cornstarch
  • 1/2 teaspoons vanilla
  • 1 teaspoon vinegar
  • 1  1/2 cups whipping cream
  • 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla
  • fruit of your choice. Fresh berries are great, as are fresh or canned peaches, nectarines, pineapple, kiwi or a combination.
  1. Beat egg whites until stiff peaks begin to form.
  2. Add 1st amount of sugar, a few tablespoons at a time, beating very well between additions. I was told to check that the sugar had dissolved before adding the next amount. You can check by tasting a bit of the meringue to see if there are any grains of still sugar intact. This can take a long time so I don't always beat it that long.
  3. Beat in vanilla and vinegar.
  4. Mix cornstarch with the 2nd amount of sugar and continue to add sugar in small amounts beating well in between each addition until meringue is very thick and most of the sugar is dissolved.
  5. Cut a round of parchment paper to fit a pizza pan. You can sprinkle the pan with a bit of water before putting the parchment down so it sticks to the pan. Alternately you can use foil which is lightly buttered.
  6. Pile the meringue on to the parchment in a circle about the size of a dinner plate. Using a spatula or spoon, push the meringue to the outside edges and indent the centre so it is lower than the sides.
  7. Place in centre of a 300 degree F oven and bake for 1 hour.
  8. After one hour, turn oven off. DO NOT OPEN OVEN DOOR until it is completely cold. (I usually bake my pavlova just before going to bed and leave it in the cold oven overnight.)
  9. Whip cream with icing sugar and vanilla until soft peaks form.
  10. Pile the whipped cream into the centre indentation of your pavlova. (You can do this a couple of hours ahead or right before serving.
  11. Top with cut up fruit or arrange fruit slices in a circular design. Do not put the fruit on until just before serving or the meringue will soften.
  12. Cut into wedges to serve.

4 comments:

  1. Beautiful dessert! But 250 litres of whipping cream?.....that would be about 55 gallons, lol. I know you meant 250 ml or 1 cup :)

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  2. Thanks for this flash back and reminder to make this beautiful dessert!

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  3. This is delicious! Followed instruction to leave in the oven overnight and it turned out perfect! It even kept on the counter under a tea towel for a couple of days before I put on the toppings and served it. I added 2 more tablespoons of icing sugar to the whipped cream.

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