The Best Pavlova The Best Recipes

Wednesday, October 17, 2018

The Best Pavlova

"Australian dessert with a meringue base, crowned with fresh cream and fruit. This is a recipe that I have experimented with and all my buddies and family say it's the satisfactory pavlova they have ever tasted!"

Ingredients :

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/four cups heavy whipping cream
half of cup confectioners' sugar
1 pint clean strawberries

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to three hundred tiers F (150 levels C). Line a sheet pan with parchment paper. Draw a nine inch circle at the parchment. An clean manner to do this is to draw across the out of doors of a nine inch pan with a pencil.
In a big bowl, beat egg whites on high pace till soft peaks form. Add 3/four cup of the sugar steadily, whilst persevering with to whip. Make certain sugar is completely dissolved. Mix collectively the last 1/four cup sugar with the cornstarch; gently fold into meringue with lemon juice.
Spread a layer of meringue to healthy circle on parchment, approximately 1/four inch thick. With the rest of combination, pipe or spoon swirls round the edges to form a shallow bowl shape.
Bake at three hundred levels F (one hundred fifty stages C) for 1 hour. Turn off oven, but go away meringue in oven for a further 30 minutes. When cool, the meringue must be tough at the outdoor, and slightly wet on the internal.
In a big bowl, integrate the cream and 1/2 a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are exceptional.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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