Description
Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it’s the best pavlova they’ve ever tasted!
Ingredients
- 3 egg whites
- 1 pinch salt
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 ¼ cups heavy whipping cream
- ½ cup confectioners’ sugar
- 1 pint fresh strawberries
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
- In a large bowl
- beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually
- while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment
- approximately 1/4 inch thick. With remainder of mixture
- pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven
- but leave meringue in oven for an additional 30 minutes. When cool
- the meringue should be hard on the outside
- and slightly moist on the inside.
- In a large bowl
- combine the cream and half a cup of confectioners sugar
- and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Servings: 12