A Drama Queen's Pavlova
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"Australians claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving."
Original recipe yield: 12 servings.
- Prep Time:
- 30 Minutes
- Cook Time:
- 50 Minutes
- Ready In:
- 1 Hour 20 Minutes
- Servings:
- 12
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INGREDIENTS:
- 6 egg whites
- 1 pinch salt
- 1 1/2 teaspoons vinegar
- 2 cups castor sugar or superfine sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sweetened flaked coconut
- 2 cups sweetened whipped cream
- 1 cup fresh strawberries, sliced
- 2 kiwifruit, peeled, halved lengthwise, and sliced
- 1 fresh peach - peeled, pitted and sliced
- 1/2 cup fresh blueberries
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DIRECTIONS:
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges.
- Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
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