AUSTRALIAN PAVLOVA
This dessert looks intimidating, but it's quite easy to make. It's light, chewy, and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize it with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla...
Provided by Vicki Pollitt
Categories Other Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 275 F. Line baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so pencil is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so pavlova does not stick.
- 2. When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
- 3. Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
- 4. Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.
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