Makes one 10" OR six 4" pavlovas
Prep time: 20-30 min
Total time: 5 hrs
Ingredients:
3 egg whites
3/4 cup (150g) granulated sugar
1 pinch cream of tartar OR 8-10 drops lemon juice
2 tsp cornflour
1 tsp white vinegar
1 tsp vanilla OR almond extract (optional)
Filling:
1 1/2 cups (360 mL) cold heavy cream
2-3 tbsp icing/confectioner's sugar
2 tsp cornflour
1 tsp vanilla extract
Toppings:
fresh cut fruits of your choice. Some good combinations could be:
mango & passionfruit
strawberries
mixed berries
grilled pineapple and macadamia
Directions:
On a sheet of parchment paper, draw circle(s) of the size pavlova you want. Flip the parchment over and place it on a baking sheet. Set aside.
Preheat oven to 275F (135C).
Place egg whites and cream of tartar in a large mixing bowl and start whisking at high speed. Once frothy, slowly add in the sugar while whisking continuously until you get stiff peaks.
Add in the corn flour, vinegar, and extract (if using) and fold gently.
Spread on prepared parchment to evenly fit inside the circles.
Place in the oven to bake for 60-75min.
All the meringue to cool inside the oven for 2-3 hours. The meringue will be crisp to touch but marshmallowy inside.
Store at room temperature in an airtight container.
Use within 2-3 days.
To assemble: place cream along with cornflour, sugar and vanilla in a chilled bowl and whisk to soft peaks. Spread topping on the meringue and top with your favorite fruit/fruit combinations. Chill and serve within 1 1/2 hours. Enjoy!