Sunday, March 27, 2016


source from  :   Bake with Anna Olson...

Ingredients :

   4  large  egg whites, at room temperature
   1  cup  white sugar
   1  tbsp  cornflour
3/4  tsp  cream of tartar
   1  tsp  vanilla extract

For the assembly :

   1  cup  whipping cream (UHT Anchor Dairy)
1/2  finely grated lemon zest
   3  tbsp  white sugar
1/2  tsp  vanilla extract
Fruits of your choice

Method :

1.  Preheat the oven to 275'F.  Trace a circle 8-inches across using marker pen on parchment paper, then flip the paper over onto a baking tray.

2.  Whip the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping.  Continue to whip until the whites on high speed until they hold a firm peak when beaters are lifted.  Then stir in the cornstarch and cream of tartar together in a small bowl and then fold this into the meringue by hand, then fold in the vanilla extract.

3.  Dollop the entire meringue into the drawn circle and spread using a spatula, creating an upward "swoosh" from the base to create lines going up (this gives the pavlova a pretty shape).

4.  Bake the pavlova for about 60-90 minutes  -  it will still seem soft on the outside when warm, but if the meringues does not cool to have a crunchy exterior, you can return the meringue to the oven for an additional 15-30 minutes more.  If the pavlova begins to brown, crack open the oven door and continue baking.  Once out of the oven, cool the pavlova completely on the baking tray.

5.  For assembly :  Whip the whipping cream to a soft peak and fold in the lemon zest, vanilla extract and then the sugar until firm.

6.  Spread the cream onto the pavlova, arrange fruits of your choice and serve..

Note  :   The pavlova meringue can be baked hours ahead, but should be assembled right before serving...

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