Pavlova

Pavlova
4.5 from 2 ratings
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This recipe uses eggs to make a beautiful meringue, made in just a few easy steps, before being topped with fruit. Recipe courtesy of Pete and Gerry's Organic Eggs
Prep Time
30
minutes
Cook Time
45
minutes
Servings
8
servings
Pavlova
Total time: 1.23 hours
Ingredients
  • 1 cup superfine sugar
  • 1 tablespoon cornstarch
  • 3 large pete and gerry’s organic eggs, egg whites only, room temperature (see notes)
  • pinch of salt
  • 3 tablespoon water
  • 1 teaspoon lemon juice or white vinegar
  • 1 cup heavy cream
  • 2 tablespoon superfine sugar
  • 1/2 teaspoon vanilla extract
  • 4 cup mixed berries and/or cut-up fruit
Directions
  1. Place a rack in the middle of the oven and preheat to 300F.
  2. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet.
  3. In a small bowl, whisk together the superfine sugar and cornstarch.
  4. In a large bowl with an electric mixer on medium speed, beat egg whites and salt until they hold soft peaks.
  5. Add the water to “loosen” the whites, then resume beating until whites hold soft peaks again.
  6. Increase speed to medium-high and gradually beat in the sugar and cornstarch mixture, 1 tablespoon at a time, until fully incorporated.
  7. Add the lemon juice or vinegar and continue beating at high speed until the meringue holds glossy, stiff peaks, about 5-10 minutes.
  8. Pile the meringue onto the parchment paper and use a spoon to gently spread it into the circle you’ve marked.
  9. The final shape should have swirled sides and a slightly concave center (you’ll fill that with whipped cream and fruit).
  10. Bake meringue until pale golden with a crisp crust and marshmallowy center, about 45 minutes.
  11. Turn oven off and prop door open slightly with a wooden spoon.
  12. Let cool in oven for 1 hour.
  13. In a large bowl with a hand mixer on medium-high speed, whip cream, sugar, and vanilla until mixture holds stiff peaks.
  14. Chill until ready to use.
  15. When meringue is completely cool, carefully peel away from parchment paper and place onto a serving plate.
  16. Just before serving, fill the center of the meringue with the whipped cream and top with berries and/or fruit.
  17. To serve, slice with a serrated knife into wedges.
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