Fresh Fruit Pavlova with Enhanced Vanilla
Preparation Time: 30 minutes
Cooking Time: 1 hour
Oven Temperature: 280°F (140°C / gas 1-2)
Servings: 6
Ingredients:
3 egg whites
175g (6 oz) powdered sugar
1 teaspoon cornstarch
1 Tbsp. vanilla
1 teaspoon vinegar
For the Filling:
300ml (½ pint) double cream
Banana sliced and brushed with lemon juice
Mixed Fruit… kiwi, grapes, blueberries, strawberries, oranges, etc.
Use the freshest fruit available at your altitude.
Instructions:
Prepare Baking Tray: Trace a 20-cm (8-inch) circle on non-stick baking parchment and place it on a baking tray.
Preheat Oven: Heat your oven to 280°F (140°C / gas 1-2).
Whisk Egg Whites: In a dry, clean bowl, whisk the egg whites until they form stiff peaks.
Add Sugar: Gradually add in half the sugar, continuing to whisk until the mixture is glossy. Then fold in the remaining sugar along with the cornflour, vanilla essence, and vinegar.
Bake with a Probe Thermometer: Spoon or pipe the meringue onto the parchment within the circle. Insert a probe thermometer into the meringue and set it to alert at 194°F (90°C). Bake for approximately 1 hour.
Cool Pavlova: Once baked, turn off the oven and let the pavlova cool inside with the door closed. This will prevent the pavlova from cracking due to sudden temperature changes.
Whip Cream: When the pavlova is cool, whip the double cream to stiff peaks.
Decorate with Fruit: Carefully spread the whipped cream over the pavlova and artfully arrange the fruit on top.
Chill: Refrigerate the pavlova before serving to allow the flavors to meld and the dessert to set.
Enjoy your Fresh Fruit Pavlova with a lovely vanilla aroma and a perfect balance of textures, from the crisp exterior to the soft, fluffy interior.
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