Individual Pavlovas
By: Katrin
Published: Thursday, January 27, 2011 - 8:06am

Ingredients




4 large egg whites
1 cup superfine sugar (I use regular sugar and grind it in my magic bullet- 1 teaspoon white vinegar
1/2 tablespoon cornstarch
Topping:
1 cup heavy whipping cream
1 1/2 tablespoons white sugar
1/2 teaspoon Grand Marnier
Fresh fruit- I used strawberries and blackberries but you could use 
Preparation

1 Pavlova: Preheat oven to 200 degrees  and place rack in center of oven. Line a baking sheet with parchment paper. 2 Beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. 3 Gently spread the meringue in circular form on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.) About 5 cm high. 4 Bake for 1 hour or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 5 The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 6 Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and liquor and then mound the softly whipped cream into the center of the meringue. Arrange the fruit on top of the cream. Serve immediately as this dessert does not hold for more than a few hours when put together. 








    .  





Place your ad here Loading...


 

















Tweet
Pin It

 





 


About


A good friend passed this recipe along from the Joy of Baking.
I added some Grand Marnier to the whipping cream for a more adult flavor - its a great crowd pleasing dessert!

 


Yield:




6.0 Individual Servings or 1 cake





Added:

    Thursday, January 27, 2011 - 8:06am  


Creator: 

Katrin 










Related Cooking Videos





ROUXBE COOKING SCHOOL &
COOKING CLASSES

Preparation

 1  Pavlova: Preheat oven to 200 degrees  and place rack in center of oven. Line a baking sheet with parchment paper.  2  Beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.  3  Gently spread the meringue in circular form on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.) About 5 cm high.  4  Bake for 1 hour or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)  5  The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.  6  Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and liquor and then mound the softly whipped cream into the center of the meringue. Arrange the fruit on top of the cream. Serve immediately as this dessert does not hold for more than a few hours when put together.

About


A good friend passed this recipe along from the Joy of Baking.
I added some Grand Marnier to the whipping cream for a more adult flavor - its a great crowd pleasing dessert!