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Pavlova (Susan Gray) Recipe

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This recipe for Pavlova (Susan Gray) is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meringue Base
4 egg whites at room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
Cream Filling
2 cups whipping cream
1/2 teaspoon vanilla
2 teaspoons icing sugar

1½ - 2 cups of Fruit for decoration
Directions:
Directions:
Place parchment paper on a pizza pan or cookie tray. Draw a 9 inch circle.
Dust the circle with cornstarch

Beat 4 egg whites until soft peaks form.
Add 1 cup granulated sugar slowly. When beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy (should not be able to feel the sugar granules). Do not over beat the egg whites. They should be stiff but not dry.
Add vanilla and fresh lemon juice.
Fold in 2 tsp of cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake at 250-275ºF for about 75 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft. Turn off the oven and open the door slightly.
Leave in oven until thoroughly cool.

Whip 2 cups of heavy cream. Add 2 tablespoons icing sugar and some vanilla to it.
spread whipped cream over the base.
Decorate with cut fruit.
Fruit suggestions
- kiwi with strawberries, raspberries & blueberries
- kiwi with green grapes
- kiwi with mandarin oranges & green grapes

Chill before cutting. Cut in wedges.
Personal Notes:
Personal Notes:
Can substitute two long narrow meringues for the circle.
It is critical that the egg whites have no yolk in them or they will not whip.
Can store the meringue for 2-3 days in an airtight container at room temperature.
Once they are assembled they stay great for up to 4 hours.

 

 

 

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