Pavlova has become one of my favorite desserts. It isn’t something I have had a lot of, nor do I make it a lot, but I’m really not sure why! I have made it twice now, and loved it both times! Pavlova is kind of a meringue type dessert, and I thought it would be a challenge to make, when in fact, it’s quite easy! You can top it with different fruit each time, for a variety. This particular treat I made last night looked more like a Patriotic Pavlova Dessert. It’s all about the fruit and patterns you make. 😉 Unfortunately my camera had a water spot on it, and I didn’t know it, so my final photo isn’t great.
Patriotic Pavlova Dessert
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- ½ tsp pure vanilla extract
- 1 tsp white vinegar
- ½ Tbs cornstarch
- fresh fruit for topping
- Topping Option 1:
- 8 oz cream cheese
- 4 Tbs powdered sugar (or more, to taste)
- Topping Option 2:
- 1 cup heavy whipping cream
- 1½ Tbs granulated sugar
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 250°, and line a baking sheet with parchment paper.
- On the parchment, draw a circle about 7" in diameter. I use the wide part of my kitchen aid mixing bowl.
- Turn the parchment over so the circle is on the underneath side, but you can still see it through the paper.
- In a mixing bowl, mix the egg whites with an electric mixer, until soft peaks form.
- Start adding the sugar, 1 Tbs at a time, until all sugar is combined and dissolved. You can test the meringue by rubbing a little between two fingers, to make sure you don't feel any of the gritty sugar. If you can, then keep mixing until you don't.
- Mix in the ½ tsp of vanilla.
- Turn off the electric mixer and sprinkle the vinegar and cornstarch over the egg white mixture. Fold in until combined, with a rubber spatula.
- Spread the mixture onto the parchment paper, keeping it inside of your drawn circle. Try to have the edges slightly raised above the center.
- Bake for about 1 hour, or until the outside is dry.
- Turn the oven off and leave the pavlova in the oven, with the door propped oven, until completely cooled. It doesn't take as long as you might think.
- Don't be alarmed if it cracks easily, as this is normal.
- Now you can frost gently with the whipped cream or cream cheese topping.
- If using the cream cheese icing, combine cream cheese with powdered sugar and mix well. Then carefully frost the pavlova by starting at the center and working your way out.
- If using the whipped cream, whip the whipping cream until soft peaks form. Add sugar and vanilla and spread carefully onto the pavlova by starting at the center.
- Top with fruit of your choice and serve immediately.
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