Ingredients
- 4 large egg whites
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1/2 tablespoon cornstarch
- Collection of cut berries mixed with 1 to 2 tablespoons of sugar
- Whipping cream (with more sugar and vanilla to add to it)
Preparation
Step 1
1. Start by putting sugar in food processor and running it for 60 seconds. This will turn the sugar into castor sugar.
2. Preheat oven to 250.
3. On parchment paper trace a large plate's outline with a pencil. Flip the parchment paper over when you put it on a cookie sheet so the pencil is on the bottom.
4. Beat eggs until soft peaks (usually about 3 minutes) in standing mixer on high. Start adding sugar a tablespoon at a time.
5. Continue beating until shiny and holding stiff peaks. Total beating time is usually about 7 minutes using a normal Kitchen Aid standing mixer.
6. Add vanilla. Sprinkle with cornstarch. Sprinkle with vinegar. Fold into the whole egg white mixture.
7. Shape into a circle on the parchment paper, ideally with a depression in the center to hold the whipped cream and fruit.
8. Bake at 250 for 60 to 75 minutes. When done leave in oven with door cracked for another hour.
9. Cut fruit and sprinkle with sugar. Let rest for at least an hour.
9. Move pavlova shell onto serving plate. Beat cream (usually at least 1 cup) with 1 to 2 tbsp sugar and 1/2 tsp vanilla until thick. Frost pavlova with a full layer of whipped cream and then top with berries. Chill before serving to allow flavors to merge.