Pavlova (Silver Palate)
- 4 large egg whites at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar plus 1 tablespoon
- 4 teaspoons cornstarch
- 2 teaspoons white wine vinegar
- 1 teaspoon vanilla extract plus 1/2 teaspoon
- 1 cup heavy whipping cream chilled
- 2 cups strawberries up to 3 cups, or any other berries, sliced and sprinkled with sugar and Grand Marnier
- Preheat oven to 275, butter and flour an 8 inch springform pan.
- Beat egg whites, salt and cream of tartar in a bowl until they hold stiff peaks.
- Gradually add sugar until the mixture is stiff and glossy.
- Beat in the cornstarch, then the vinegar and vanilla.
- Fill the pan with meringue, spreading it higher around the edges to form a depression for the berries.
- Bake until until the meringue is firm and lightly brown, 1 to 1 1/2 hourspavlova will remain moist inside.
- Cool slightly and unmold onto a serving plate to cool completely.
- Whip the cream with the 1/2 teaspoon vanilla and 1 tablespoon sugar to form soft peaks.
- Spread cream over pavlova and top with berries.
- Serve immediately.
egg whites, salt, cream of tartar, sugar, cornstarch, white wine vinegar, vanilla, heavy whipping cream, strawberries
Taken from recipeland.com/recipe/v/pavlova-silver-palate-52293 (may not work)