Perfect Pavlova
Author: Diana
Prep time:
Cook time:
Total time:
Serves: 6-8
- 4 eggs (you'll only need the whites)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons arrowroot starch
- 1 pint heavy whipping cream
- 1 quart strawberries, washed and sliced (you can also use blueberries, kiwi or any other soft fruit)
- Preheat your oven to 300 degrees F
- Line a baking sheet with parchment paper
- In a large bowl, add the egg whites (make sure there isn't any yolk or the whites won't whip up)
- Beat the whites with a mixer until stiff but not dry
- Add the sugar, while beating, in a slow stream until well incorporated
- Fold in the vanilla, lemon juice and arrowroot starch
- Transfer into a circular shape onto the parchment paper, just a little smaller than a dinner plate
- Make a dish in the center with your spatula, so you've got a "crater" to plunk the whipped cream
- Bake for one hour
- Remove from oven and transfer parchment paper and pavlova to a wire rack to cool (about one hour or so)
- Whip the cream using a mixer
- When the meringue is cool, carefully remove the parchment paper and place on a large plate.
- Add the whipped cream to the center and spread around so that it "overflows" a bit.
- Top with strawberries (or fruit of your choice) and refrigerate until ready to serve.
Recipe by Sustainable Dish at https://sustainabledish.com/perfect-pavlova/
3.5.3226