PAVLOVA

Ingredients

---

MERINGUE

• 4 Egg Whites
  • Room Temperature
• 1/8 Teaspoon Cream of Tartar
• 1 Cup Superfine Sugar
• 1 Tablespoon Cornstarch
• 1 Teaspoon Vanilla Extract
• 1/2 Tablespoon Lemon Juice

WHIPPED CREAM

• 1 1/2 Cups Heavy Whipping Cream
• 2 Tablespoons Granulated Sugar

TOPPING

• 1 Cup Fruit
  • Berries, Mango, Kiwi, Peaches etc.

Directions

---

Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.

MERINGUE

1. Sprinkle cream of tartar over egg whites and beat until stiff.
   
   
2. In a seperate bowl, whisk together sugar and cornstarch.
   
   
3. Add the mixture to the egg whites, one tablespoon at a time while beating on medium speed until all is combined. The meringue should be shiny, white, and stiff.
   
   
4. Fold in the vanilla extract and lemon juice.
   
   
5. Reduce oven heat to 200 F.
   
   
6. Mound the meringue on the pan in a round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
   Or gently put mixture in a piping bag and pipe into smaller individual serving sizes.
   
   
7. Bake for 1 hour. Turn off the oven and leave the meringue inside until it is cold, or overnight. Let the meringue stand in room temperature for up to 2 days or assemble and serve right away.

WHIPPED CREAM

1. Beat heavy whipping cream with sugar on high speed 2-3 minutes or until stiff and spreadable. Don’t over beat or it will become buttery.

ASSEMBLE

1. Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite fruit.

Notes:
If you cannot find superfine sugar, place granulated sugar in a food processor and process until the sugar crystals are down to half the original size. Then measure and proceed with the pavlova.

You can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use