Traditional Pavlova

I have spent the past two days hoping that I will come up with some witty, engaging, inspiring paragraph to accompany this recipe.  The reality is…that it is just good.  There is not much more to say, sweet baked meringue, airy whipped cream, and fresh fruit.  I am not sure that you can go wrong with this recipe.  It is great for a summer barbecue, or when you are looking for a recipe to us those strawberries you bought at the store at 2 for $5.  Enjoy!!

Traditional Pavlova (from Brown Eyed Baker)

Yield: 8 servings

Prep Time: 30 minutes | Bake Time: 1 hour + cooling time

  • 6 egg whites, at room temperature
  • 1½ cups granulated sugar
  • Pinch of cream of tartar
  • 1¼ cups heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh fruit (I used strawberries and blueberries)

1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle. Spray with non-stick cooking spray.

2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.

3. Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavolva to cool completely in the oven.

4. When ready to serve, beat the heavy cream on medium-high speed. When the cream gets foamy, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.

5. Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.

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