MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Australian Pavlova By Vicky
Categories: Desserts, Fruits, Dairy, Citrus
Yield: 8 Servings
4 xl Egg whites; room temperature
1 c Castor (superfine) sugar
2 ts Corn starch
1/2 ts Vanilla extract
1 ts Lemon juice
1 pt Heavy whipping cream
1 tb Sugar
Strawberries, blueberries,
- kiwi fruit or your choice
- of fresh fruit
1 pn Salt
Set oven @ 275 F/135 C.
Line baking sheet with parchment paper and draw an 8" 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.
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 until glossy and softly peak.
Do not overbeat. Add the superfine sugar 1 tb 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.
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.
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 ts 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.
Recipe FROM:
https://www.justapinch.com
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