Pavlova Cake Recipe
Ingredients
| Egg whites | 3 (For the meringue:) | |
| Superfine sugar | 3/4 Cup (16 tbs) (For the meringue:) | |
| Cornstarch | 1 Teaspoon (For the meringue:) | |
| Vanilla extract | 1/4 Teaspoon (For the meringue:) | |
| Lemon juice | 1 Teaspoon (For the meringue:) | |
| Heavy cream | 1 1/4 Cup (16 tbs) (For the filling:) | |
| 1 cup hulled strawberries or raspberries | ||
| Cherries | 1/4 Pound, pitted (For the filling:) | |
| 4 ripe apricots or greengages, halved | ||
| 2 ripe peaches, sliced | ||
| Red currant | 1/4 Pound (To decorate:) | |
| Egg white | 1 (To decorate:) | |
| Superfine sugar | 2 Tablespoon (To decorate:) | |
Directions
This Australian sweet, named for the famous ballerina, is topped with passion fruit in its country of origin.
Draw a 7 inch circle of non-stick parchment or lightly-oiled wax paper and place on a baking sheet.
Beat the egg whites until very stiff and dry.
Strain and beat in half the sugar and continue beating until the mixture is stiff and shiny.
Strain the remaining sugar with the cornstarch and fold into the mixture with the vanilla extract and lemon juice.
Spread the meringue on the circle and build up into a bowl-shaped shell, swirling the meringue round the outside of the shell.
Bake in the center of a slow oven for 1 1/4-1 1/2 hours until firm and delicately colored.
Allow to cool before removing parchment or paper.
The shell can be prepared in advance and stored in an airtight container until required.
Wash and dry the redcurrants.
Beat the egg white until liquid.
Dip little bunches of the redcurrants into this and then into the sugar.
Chill in the refrigerator to crystallize.
Whip the cream and set 2 tablespoons aside for the topping with some of the prepared fruit.
Fold the rest of the fruit carefully into the cream and pile in the center of the meringue.
Top with the remaining fruit, swirl the rest of the cream in the center and decorate with the crystallized redcurrants.
Draw a 7 inch circle of non-stick parchment or lightly-oiled wax paper and place on a baking sheet.
Beat the egg whites until very stiff and dry.
Strain and beat in half the sugar and continue beating until the mixture is stiff and shiny.
Strain the remaining sugar with the cornstarch and fold into the mixture with the vanilla extract and lemon juice.
Spread the meringue on the circle and build up into a bowl-shaped shell, swirling the meringue round the outside of the shell.
Bake in the center of a slow oven for 1 1/4-1 1/2 hours until firm and delicately colored.
Allow to cool before removing parchment or paper.
The shell can be prepared in advance and stored in an airtight container until required.
Wash and dry the redcurrants.
Beat the egg white until liquid.
Dip little bunches of the redcurrants into this and then into the sugar.
Chill in the refrigerator to crystallize.
Whip the cream and set 2 tablespoons aside for the topping with some of the prepared fruit.
Fold the rest of the fruit carefully into the cream and pile in the center of the meringue.
Top with the remaining fruit, swirl the rest of the cream in the center and decorate with the crystallized redcurrants.
Chef
