I’ve been seeing lots of Pavlova recipes so my curiosity got the best of me and I had to see for myself what the fuss is all about. Let me tell you right now, I liked its crisp and crunchy outer shell, and a soft, marshmallow-like center, but I did not care for all that whipped cream or how messy it is when trying to cut a slice. Perhaps next time I should make individual bite-size portions and just dab whipped cream on top. That would be a much better choice.
What is your favorite Pavlova?
4 Egg Whites
1 cup Sugar
1 tablespoon Cornstarch
1 teaspoon Lemon Juice
Dash of Salt
1 cup Heavy Whipping Cream
2 tablespoons Honey
Fresh Fruit, sliced (I used oranges, strawberries, kiwis, and blueberries)
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. Note: The meringue will somewhat expand so make sure your baking sheet is large enough. Mine went over the sheet edge on the sides and it wasn’t a perfect round.
In a large bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar while continuing to whip. Beat until stiff and sugar is dissolved. Fold in cornstarch and lemon juice.
Spread meringue on the baking sheet in a 9-inch circle, forming a shallow bowl, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for one hour or until the outside is dry and is a very pale cream color; turn off the oven and leave meringue in the oven for one hour longer. The meringue should be crisp when cooled.
Combine cream and honey in a medium bowl. Whip to soft peaks. Spread in the cooled meringue shell. Arrange prepared fruit on top. Refrigerate until serving.
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