Pavlova
Pavlova is a sophisticated and delicate dessert that combines fluffy meringue shells with luscious whipped cream and an assortment of fresh fruits. Its exquisite presentation makes it nearly too beautiful to indulge in!
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Ingredients
- 4 large egg whites
- 2 tsp cornstarch
- 1 pint fresh strawberries
- 3 kiwis
- 1-1/2 cups fat free whipped cream
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- 1
Begin by preheating your oven to 350°F.
- 2
Line a spacious baking sheet with parchment paper. Using a plastic lid as a template, trace 6 circles, each measuring 4 inches in diameter. Flip the paper over and secure it in place with masking tape.
- 3
In a mixing bowl, whip together the egg whites, cornstarch, and salt at high speed until the mixture becomes frothy.
- 4
Gradually incorporate the sugar, adding it one tablespoon at a time, while continuing to beat the mixture until it reaches a thick and glossy consistency.
- 5
Mix in the vanilla extract, ensuring it is well blended.
- 6
Evenly distribute the egg white mixture onto the 6 marked circles. Using the back of a spoon, form the meringues into nests with sides approximately 1 inch high. Once shaped, place the meringues in the oven.
- 7
Immediately lower the oven temperature to 300°F and bake for 1 hour.
- 8
After baking, turn off the oven and allow the meringues to cool inside the closed oven for at least 4 hours or until they are completely dry. (You’ll know they are ready when the surface is firm and they detach from the paper without sticking to your fingers.) Gently lift the meringue nests off the parchment.
- 9
To assemble the pavlovas, spoon 1/4 cup of whipped cream into each nest and top with an assortment of fresh fruit.
- 10
The meringue shells can be stored in the freezer for up to two months. Before assembling the pavlovas, take them out of the freezer—there's no need to reheat them.