jean’s kitchen

Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. The pavlova’s internal  consistency is completely different from a meringue, having a soft marshmallow  like texture. This difference is due to the addition of cornstarch, the use of which is the defining feature of a pavlova recipe.

You will need:

• 5 large egg whites
• 1 cup superfine (castor) sugar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon cornstarch (corn flour)
And for the topping:
• 1 or 2 cups of heavy whipping cream
• 1 1/2 tablespoons granulated white sugar (or to taste)
• 1/2 teaspoon pure vanilla extract
• Fresh fruit of your choice… you are the chef.

Preheat oven to 250 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

Beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Add the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the
center. (You’ll want a little well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. Just before serving gently place the meringue onto a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and vanilla and then mound the whipped cream into the center of the meringue. Arrange the fruit and serve immediately.

Happy Easter everyone!