Blue Ribbon Recipe
This dessert looks intimidating, but it's quite easy to make. It's light, chewy and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla extract gave the pavlova. A lovely dessert for showers, ladies luncheons or a special occasion. You can even make these smaller for individual servings.
Note: We did have an issue finding superfine sugar and pulsed regular sugar in the food processor - very easy. The Test Kitchen
4xl egg whites, room temp
1 ccastor (superfine) sugar
2 tspcorn starch
1/2 tspvanilla extract
1 tsplemon juice
1 ptheavy whipping cream
·strawberries, blueberries, kiwi or your choice of fresh fruit
How to Make Australian Pavlova
- When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
- Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
- Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.