Pavlova

Pavlova

Ingredients:

Pavlova

• 6 egg whites
• 1 ½ cups sugar
• 1 tsp vanilla
• 1 tsp cornstarch
• ½ tsp cream of tartar

Whipped Cream

• 2 cups whipping or heavy cream (we used Garry’s Meadow Fresh)
• ¼ granulated cane sugar, or to taste
• 1 tsp vanilla extract 

Fruit

• Fresh fruit, chopped into bite sized pieces. We used raspberries, blackberries, blueberries, strawberries, mango, and kiwi.

Instructions:

Pavlova

1. Preheat the oven to 425°F. Line a baking sheet with parchment or a silicone mat.
2. In a large bowl, or the bowl of a stand mixer, mix egg whites until frothy, about 2-3 minutes. Add the cream of tartar and cornstarch. Continue mixing about 2 minutes, and then begin adding sugar 1 Tbsp at a time, until all sugar is added, and egg whites are stiff and glossy, about 5-8 minutes.
3. Divide egg whites onto baking sheet into 2 roughly 8-inch circles. With the back of a spoon, smooth a shallow well into the center of each to hold whipped cream and fruit.
4. Place the pavlovas in the preheated oven and immediately reduce the heat to 200°F. Bake for 90 minutes. Turn off the heat and allow to cool in the oven with the door closed for 2 hours.

Whipped Cream

1. Chill a metal bowl and beaters for the whipped cream for at least 15 minutes.
2. To a large bowl add whipping cream, sugar, and vanilla. Beat on high with chilled beaters until stiff peaks form, about 3-5 minutes.

Assembly

1. Top the first layer with half the whipped cream and half of the fruit, Layer with second pavlova, remaining whipped cream, and remaining fruit. Serve immediately.

Serves 8

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