Pavlova (Silver Palate)
Sweet and delicate, perfect in summer
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pavlova | |||
| 4 | large |
egg whites
at room temperature |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pavlova: | |||
| 4 | large |
egg whites
at room temperature |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
plus 1 tablespoon |
|
| 2E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
white wine vinegar
|
|
| 5 | ml |
vanilla extract
plus 1/2 teaspoon |
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 473 | ml |
strawberries
up to 3 cups, or any other berries, sliced and sprinkled with sugar and Grand Marnier |
|
Directions
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 1½ hours—pavlova will remain moist inside.
Cool slightly and unmold onto a serving plate to cool completely.
Whip the cream with the ½ teaspoon vanilla and 1 tablespoon sugar to form soft peaks.
Spread cream over pavlova and top with berries.
Serve immediately.
