When this Pavlova was put in front of us at one of my friend’s house, I was quite intimidated. It looked so pretty. I felt like if I touched it, it would crumble under my touch. But then again, I had to taste it or I’ll go insane so I did. Well, don’t just a cake by its frosting. It didn’t just look good; it tasted good!
Our friend over at The Brown Eyed Baker has this to say about this recipe:
“This is actually remarkably easy to make – you whip up egg whites into a stiff and glossy meringue and pile it into a circle. Bake it and let it cool, and then top it with fresh whipped cream and your favorite fruit. As it dries it will crack and dip and do all sorts of funny things – I love its character! It slices clean and pretty and has an incredibly light texture.”
Simple cakes, I can definitely do well. I might not be the kitchen expert, but I do know how to cook and bake. However, the cakes such as Pavlova, which I haven’t made before—I leave that to the experts. I would just enjoy eating the very beautiful and delicious cake. Kind of sly, well yes.
Ingredients
6 egg whites, (from Eggland’s eggs) 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
Instructions
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.
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.
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.
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.
Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You may use any type of fruit you want.
Thanks again to The Brown Eyed Baker for this amazing recipe.
