Pavlova
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Pavlova

I keep browsing food sites just to see snaps of food because that by itself gives you a boost to cook! During one of those random browsing is when I saw this beautiful dessert- Pavlova!

Lejna Ramachandran

Ingredients

4-serving
  1. 4 egg whites Large
  2. 1 Cup Castor sugar
  3. 1/2 Teaspoon Vanilla extract
  4. 1 Teaspoon White vinegar
  5. 1/2 Tablespoon Corn flour
  6. 1 Cup Heavy cream
  7. 1 1/2 Tablespoons sugar Granulated
  8. 1/2 Teaspoon Vanilla extract
  9. Fruits of your choice

Method

75 mins
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    Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper.

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    In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.

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    Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.

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    Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers

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    Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.

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    Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.

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    Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

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    The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.

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    Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.

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    Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

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