4 Large Egg Whites at Room Temperature
1 Cup Granulated Sugar
1/2 Teaspoon Cornstarch (plus extra for dusting)
1/2 Teaspoon Vinegar
1 Teaspoon Vanilla Extract
1/2 Quart Heavy Cream
1/3 to 1/2 Cup Granulated Sugar
3 Cups Assorted Fresh Fruit, Mixed
MERINGUE: Preheat oven to 250 degrees F.
Lightly grease baking sheet, then cover with parchment paper.
Dust parchment paper with cornstarch.
Using an 8-in-round cake pan or bowl, trace a circle onto the parchment paper.
Reserve 1/3 cup sugar and sift together with cornstarch.
Put egg whites into a clean, dry bowl.
Beat egg whites on medium speed until frothy. Increase mixer speed and begin to gradually add sugar, 1 to 2 tablespoons at a time, reserving sugar-cornstarch mixture until last.
When glossy and still, fold in vinegar and vanilla.
Mound egg whites high on parchment paper and smooth to fill circle.
Bake 1 ½ hours. Exterior should be crunchy and light brown, but interior will remain soft.
Crack open oven door and cool completely.
TOPPING: Whip cream in a chill bowl until soft peaks form.
Add sugar gradually.
About 30 minutes before serving, spread over meringue and top with fruit.
Pairs Well With
(A Frances Brett Specialty)
If Pavlova isn’t the official Australian national dessert, it certainly is the unofficial favorite! We had it four times in 10 days!