A few weeks ago I met a gal who shared a recipe with me. She told me about the texture and taste of Pavlova. It’s an Australian recipe. Once she told me about it, I couldn’t get it out of my head! Fast forward a few weeks later, she gave me the recipe! I went right to work and after three tries, I was able to get it just right! If you are looking for a beautiful, tastey recipe, you might try this one! This recipe is easy. I did it three times. The first time I didn’t do a second layer on top before baking, the second I didn’t beat it long enough and the third is what you see pictured. It worked out beautifully.
4 egg whites (I made sure they were room temperature)
pinch of salt
1 cup sugar
1 tsp white vinegar
1 tbsp cornflour
1/2 tsp vanilla
10 oz thicken cream, whipped
Preheat oven to 350. Grease parchment paper with butter and dust with cornflour. Next beat egg whites with pinch of salt until stiff. Add sugar 1 tbsp at a time until it’s all been added. The meringue should be think and shiny. Stir in vinegar, cornflour and vanilla. Add to parchment paper in big spoonfuls in the shape of a circle. I did a bottom layer, then added a second layer making it taller. Place in oven and turn oven down to 200. Bake for 1 hr 15 minutes. After it comes out of the oven, let it cool for 10 minutes then place it on serving tray. Whip the cream until stiff and at it to the center of the Pavlova. Top with bananas and garnish with strawberry.
My family loved it and it didn’t make it past one setting! Specifically, I loved the crunch of the baked meringue. My girls loved the marshmallow like inside of the meringue and my hubby loved the textures all together with the whipped cream and fruit.
This recipe was adapted from Australian Cuisine by Maureen Simpson. Thanks to Fran for sharing it with me!