Pavlova a crispy meringue with a soft marshmallow centre, filled with pillowy whipped cream and topped with fresh fruit.
This recipe is first published on TheStar. Read the full article on www.thestar.com.my
This recipe is best with
- 3 large egg whites, at room temperature
- 3 tablespoons cold water
- 1 cup castor sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup whipping cream
- 1 tablespoon castor sugar
- ½ teaspoon vanilla essence
- 180g kiwi fruit, sliced
- 100g strawberries, sliced
- 50g blueberries
- Preheat oven to 150°C.
- In the bowl of a stand mixer, whisk the egg whites on medium speed until they hold soft peaks. Add water and continue whisking until glossy. Then start adding the sugar, a tablespoon at a time, and continue to whisk on high speed, until the meringue holds very stiff and shiny peaks.
- Rub a little of the meringue between your thumb and index finger to test if the sugar is fully dissolved. The meringue should feel smooth without grits. If it feels gritty the sugar has not fully dissolved so keep whisking until it feels smooth between your fingers.
- Whisk in the vanilla, vinegar and cornstarch until combined.
- Draw a 22-centimetre circle on a baking parchment, turn the paper over so the circle is on the reverse side, then line paper in a baking tray. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.
- Bake for about 45 minutes or until the outside is dry in a pale ivory colour. Turn the oven off and let the meringue cool completely in the oven at least one hour. The cooled meringue can be stored in a cool dry place, in an airtight container, for a few days.
- Just before serving gently place the meringue onto a serving plate. Whip the cream, sugar, and vanilla in a stand mixer until stiff peaks form. Mound the whipped cream on top of the meringue.
- Arrange the fruit in a decorative pattern on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.