PavlovaUser Submitted Recipe
4 egg whites (room temperature)
3/4 cup of sugar
1 t of white vinegar
1/2 t of corm starch
1/2 t of vanilla (or another flavor such as anise, lemon, almond)
Fruit in season, cut up
Preheat the oven to 250 degrees.
Place a piece of parchment paper or aluminum foil on a baking sheet.
Using a clean, grease free bowl, begin to whip the egg whites until they form soft peaks. Gradually add the sugar while continuing to beat the whites. Finally add the vinegar, corn starch and flavoring and whip the whites until they form very stiff peaks.
When the whites are sufficiently stiff, use a spatula and remove the Pavlova from the bowl to the baking sheet.
Determine if you want a square or circular shape and spread the meringue to the shape you want, about 1 1/ 2 inches thick. ) I have used a rectangular shape so as to make a flag with red, white and blue fruit and a circular shape to make a Christmas wreath.) You can also make small individual Pavlovas.
Place baking sheet in the oven and bake for 60 to 90 minutes at 250.
When it is done it will be pale almost cream in color (dry on the outside and not soft in the center), turn off the oven and leaving the door partly open, let it cool in the oven. If you remove it immediately, it will crack.
You can prepare the fruit but do not put on the Pavlova until ready to serve. Come up with your own way to decorate the Pavlova with different fruits. I have used strawberries, blueberries, star fruit, kiwi, mango, pineapple, peaches, pears etc. Use what is in season. Once the fruit is decoratively arranged, cut and serve with a dollop of whipped cream on top or on the side. I have at times added a bit of food color to the cream to make the dessert more decorative.
This is a dessert that will be the hit of the party and everyone will be asking for the recipe, guaranteed!