Pavlova - Meringue, Whipped Cream, Fresh Fruit
- 4 large eggs
- 1 cup sugar
- 2 tsp. vinegar
- 4 tsp. cornstarch
- pinch of salt
- 1 cup heavy whipping cream
- fresh fruit (strawberries, blueberries, raspberries, kiwi)
- Preheat oven to 275u0b0 F.
- Separate eggs, putting whites in mixing bowl with salt. Discard yolks. Beat egg white/salt mixture until thickened. Gradually add sugar, continually mixing until very thick. Add corn starch and vinegar, and mix well.
- Pour mixture onto Silpat silicone baking sheet (brown paper from grocery bag, waxed paper, or thick aluminum foil could substitute). Form about a 8-9" circle, formed higher toward the edges, and more hollow toward the center. This will provide a nest for the whipped cream. Cook for 1 1/4 hours. When finished, cool before removing from cooking sheet.
- Prepare whipped cream, forming stiff peaks. The meringue is so sweet, no additional sugar should be used in the cream. Pile the cream on the meringue shell. Add freshly washed berries on top of the cream. Use a single type of fruit, or mix and match with several varieties. You can't go wrong with strawberries, raspberries or blueberries. Chill for at least 1 hour before serving.
eggs, sugar, vinegar, cornstarch, salt, heavy whipping cream, fresh fruit
Taken from www.epicurious.com/recipes/member/views/pavlova-meringue-whipped-cream-fresh-fruit-1215098 (may not work)