Pavlova

Name: Pavlova
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons pure vanilla extract; 1 teaspoons cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar; 2 Tbsps cornstarch; 355 milliliters granulated sugar; 177 milliliters (6 ounces, about 6) large egg whites, preferably room temperature; 1 pinch Pinch salt; 2 pints fresh or frozen berries; 59 milliliters sugar; 1 serving Whipped Cream for topping

Pavlovan is a gluten free and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 252 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, berries, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It works well as a reasonably priced dessert. If you like this recipe, take a look at these similar recipes: Pavlova, Pavlova, and Pavlova.

Instructions

1 Prep baking sheet, preheat oven:

Equipment you will use

Baking Sheet

Oven

Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Pour the vanilla extract and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

Ingredients you will need

Vanilla Extract

Corn Starch

Vinegar

Sugar

Equipment you will use

Bowl

2 Whip egg whites, cream of tartar (if using), salt, to soft peaks: In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip the egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Blender

Whisk

Bowl

3 Increase speed, slowly add sugar-cornstarch mixture, then vanilla. Whip to stiff peaks: Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

Ingredients you will need

Corn Starch

Vanilla

Sugar

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.)

Ingredients you will need

Cream Of Tartar

Vanilla

Vinegar

Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Equipment you will use

Whisk

4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Paper

Baking Sheet

Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F.

Equipment you will use

Baking Sheet

Oven

Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency.

Ingredients you will need

Marshmallows

Equipment you will use

Oven

Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

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Frying Pan

6 Cool: Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

Equipment you will use

Baking Sheet

Wire Rack

Serve topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Ingredients you will need

Whipped Cream

Lemon Curd

Blueberries

Raspberries

Sauce

Sauce or Filling Directions

Ingredients you will need

Sauce

If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar.

Ingredients you will need

Berries

Sauce

Sugar

Equipment you will use

Sauce Pan

Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt.

Ingredients you will need

Berries

Remove from heat and let cool.

Equipment

Ingredients

Servings:

2teaspoons

pure vanilla extract 1teaspoons

cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar 2Tbsps

cornstarch 355milliliters

granulated sugar 177milliliters

(6 ounces, about 6) large egg whites, preferably room temperature 1pinch

Pinch salt 2pints

fresh or frozen berries 59milliliters

sugar 1serving

Whipped Cream for topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pavlova works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.