3 egg whites, at room temperature
Pinch of salt
3 tablespoons cold water
1 cup sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
3 teaspoons corn flour
Preheat oven at 350F. Place parchment paper on a baking sheet.
In a medium size bowl, add the egg whites and a pinch of salt. With a hand mixer on high speed beat about 5 minutes, until soft peaks form. Add cold water, beat again. Add sugar gradually while beating. Add vinegar, vanilla, and corn flour, while still beating. Beat the mixture until you have thick stiff peaks.
Trace around the bottom of a 9-inch cake pan or a plate to draw a circle on the parchment paper. With a large spoon add the meringue mixture in the circle, leaving the outer edges a little higher than the middle. Pavlova should be round with a little shallow middle for the cream and topping.
Place the pavlova into the oven right away and lower the heat to 250F. Let it bake about 1- 1 ¼ hours. When the pavlova is crisp on the outside and barely golden, turn off the heat and let the it cool completely before removing it from the oven. It will take at least 3 hours to cool.Transfer to a serving plate. Before serving, add whip cream in the center and top with fresh berries.
This Pavlova recipe is a very festive desert that is perfect for large celebrations like birthdays, Christmas, and other holidays. This elegant dessert was created in honor of the Russian ballerina named Anna Pavlova during her visit to New Zealand and Australia in 1920.
Posted by Alba Carbonaro Johnson