Impress your family and friends with this dazzling, mouth watering pavlova. The perfect combination of crunch and softness all in one is featured in this delicate baked meringue, topped with cool fresh cream and refreshing summer fruits. Though very simple and affordable, the elegant dessert is worthy of special occasions too. The recipe calls for:Ingredients:
- Egg whites of 6 large eggs at room temperature.
- 1 1/2 cup of granulated sugar.
- 1 tbsp of cornflour.
- 1 tsp of white vinegar.
- 2 tsp of vanilla extract.
- 1 1/4 cup of heavy cream.
- 1 tbsp of confectioners sugar.
- Fresh fruits (kiwi, raspberries, or any fruits of your choice).
- Preheat oven at 250 F. Meanwhile, line a baking sheet with parchment paper and mark a 9 inch circle in the middle , then spray with a non-stick cooking spray, and set aside.
- using an electric mixer, beat the egg whites of six eggs at medium to high speed till stiff peaks form.
- Add 1 1/2 cup of granulated sugar and beat in for 10 minutes or till the sugar is completely dissolved.
- Add 1 tbsp of cornflour, 1 tsp of white vinegar, and 2 tsp of vanilla extract and beat in for one minute till all combined.
- Spoon the mixture onto the baking sheet in the middle of the circle you've prepared earlier.
- Shape the mixture into a circle with high decorative sides using a palette knife or a spatula, then bake for one hour or till firm.
- When done, turn off the oven and let the pavlova cool completely inside, leaving the oven door slightly open.
- When ready to serve, transfer the pavlova to a serving plate. Meanwhile, beat 1 1/4 cup of heavy cream at high speed. Add in 1 tbsp of confectioners sugar and keep beating till soft peaks form.
- Spread the cream on top of the pavlova and garnish with fresh sliced kiwi fruits and raspberries, then serve.
