Love A Wonderful Pavlova

Meringue, cream and  Fresh fruit what could be better this is certainly one of my all time favourites it reminds me of warm summer parties with great company

The sweet meringue and the cream and the sharpness from those berries is simply to die for .. it is a must for any party that is for sure

Here below is the recipe for you so why not give it a go at you next party gathering

 

 

Ingredients for 8-10 servings
Pavlova
(8-10 servings)
For the base
• 6 medium egg whites
• just over 1 cup (250 g) of superfine sugar
• 2 level tbsp (15 g) of corn starch
• 1 tbsp of cider or white wine vinegar
• 1 tsp of vanilla extract
• ¾ cup (150 g) of sugar
• 1 pinch (1 g) of salt
• 2/3 tsp (2 g) of cream of tartar, or ¼ tbsp (4 g) of baking powder
For garnishing
• 1 ¼ cups (300 ml) of heavy cream
• 2 ½ tbsp (30 g) of sugar
• ½ cup (80 g) of blueberries
• 2/3 cup (80 g) of raspberries
• 3 passion fruits
• 1 kiwi fruit
• 1 cup (150 g) of strawberries

 

 

First to make the  meringue

  •  Using a fit  an electric beater  — combine the egg whites, at room temperature, with a pinch of salt… and beat at medium speed… as soon as they turn white
    Now beat in the cream of tartar ,if it’s not available, you can replace it with baking powder, the vanilla extract  and the sugar, that has been mixed and sifted with the cornstarch, add this one tablespoon at a time, until used up. Finally add the vinegar, in two parts.
  • The egg whites should be  are nice and stiff, now take a baking tray, that has been greased with butter and lined with parchment paper, so that it doesn’t slip around. So turn out the mixture onto the baking tray and  form into a circle, about 8-8 ½ inches (20-22 cm) in diameter; if you want, you can create a wavy effect, using the spatula in this way,  and leave the edges of the meringue slightly higher than the centre
  • Preheat the oven to 480°F (250°C), after that lower the heat to 250°F (120°C) and bake the pavlova for at least an hour and a half, without opening the oven door.
  • After such time, turn off the oven and let the pavlova completely cool, leaving the oven door slightly ajar. Now take it out of the oven… and place on a serving plate.
  • For the  whipped cream: take a bowl, that has been cooled in the fridge… pour in the heavy cream, which must be very cold and beat with an electric beater until stiff. Now add the sugar.
  • Now spoon the cream  into the middle of the meringue… spread it evenly, but leave the edges clear and finally garnish with the fresh fruit
  • Enjoy your pavlova

 

 

 

 

19q

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