Berry Pavlovas
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Cornstarch1 tsp
Vanilla Extract1 tsp
Distilled White Vinegar1 cup
Heavy Cream1 cup
Strawberry (sliced)1 cup
Apricot Jam2 tbsps
Water (hot)Directions:
1
Preheat the oven to 275 degrees F
2
Line a baking sheet with a large sheet of parchment
3
In a food processor, pulse the sugar to make it fine (or use extra-fine sugar) and set aside
4
In a medium glass bowl, whip the egg whites with an electric mixer on low speed until foamy, not quite making peaks
5
Add half of the sugar and whip until stiff peaks form
6
In a small bowl, sift the remaining sugar with the cornstarch
7
Add to the egg whites along with the vanilla and vinegar and blend until incorporated
8
Spoon the mixture into 4 piles on the prepared baking sheet
9
Use a spoon to create a well in each pile
10
Bake for 40 minutes, and then turn off the oven and leave the pavlovas in the oven untouched for another 20 minutes
11
Remove from the oven and allow to cool
12
Meanwhile, whip the cream until it makes soft peaks
13
Top the cooled pavlovas with the whipped cream and strawberries
14
Make a quick sauce by thinning the jam with the hot water and drizzle over the pavlovas
15
Serve