Pavlova

Ingredients 

For Meringue shell

4 large egg whites

1 cup sugar

1 tsp vanilla essence

1 tsp white vinegar

1/2 tbsp corn starch

For whipped cream & garnishing

1/2 cup heavy whipping cream

1/2 tsp vanilla

1/2 cup confectioners sugar

2 cups fruits (banana, berries, kiwi, apple) 

1 tsp lemon juice

Method

Take eggs out of refrigerator and separate the yolks and whites

Store away the yolks while leave the whites on the counter for 30mins

It’s easier to separate egg whites & yolks when eggs are chilled.

For Fine sugar

Put the sugar in a blender and pulse thrice till fine sugar is ready. The consistency should be finer than sugar and thicker than confectioner’s sugar.

For Meringue

Preheat oven to 275 deg F

Line a baking tray with aluminum foil

Mark a 7 inch circle at the center with a fork tip

In a clean bowl whip the egg whites till soft peaks are formed

Add sugar 1 tbsp at a time and keep whipping till stiff peaks are formed. The mixture will be creamy.

Add in vanilla essence, vinegar & corn starch one at a time and mix well with a spatula 

Scoop this mixture on the baking tray in the circle drawn. Ensure the edges are higher so a shallow ‘pond’ is ready.

Bake for 1 hr 15 mins till the meringue is pale, pinkish color 

For cream

Beat the cream with confectioner’s sugar & vanilla till peaks are formed

Garnish

Slice the fruits. If bananas or apples are used, toss them in lemon juice to prevent browning.

Assembling

Top the meringue with the cream and fruits

Serve immediately.

Notes

If you need to make whipped cream in advance,

Whip up the cream & sugar till you have soft peaks

Add 1/8 cup sour cream and mix well

This prevents the whipped cream from disintegrating. Best to keep it chilled till ready to use.