traditional pavlova
- Categories
- Desserts
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 4 | Egg whites |
| ¼ teaspoon | Salt |
| 2 teaspoons | Lemon juice |
| 1 teaspoon | Vanilla extract |
| 4 teaspoons | Cornstarch |
| 1 cup | Sugar |
| 2 cups | Whipping cream |
kiwifruit strawberries papaya Or other fresh fruit in season Place egg whites and salt in large bowl; beat until loose and frothy.
Add lemon juice, vanilla, cornstarch and continue beating. As you beat, gradually add sugar. Beat until stiff but notdry. Trace a circle the disired size on parchment paper and place on a cookie sheet. Pile the mmeringue into circle, making an indentation in the center. Preheat oven to 225F. Bake about 1-¼ hours. Turn off oven and open door. Leave Pavlova in oven for another ½ hour. Take out before it turns brown.
Cool completely and remove paper. Place on serving plate and decorate indentation with whipped cream and desired fruit pieces. Makes 6 servings.
Origin: Appeal (quarterly publication) Shared by: Sharon Stevens.
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